Dawushou Tea Eyebrows are produced in Manjuji Tea Farm, James J.S.Wong Town, Dawu County, Hubei Province. The tea garden covers an area of 7,800 mu, with an annual output of10/ton and an output value of17.25 million yuan. The site is located at the southern foot of Dabie Mountain and belongs to subtropical monsoon climate. Tea garden is located in the mountainous area, with misty clouds and gurgling streams, abundant rainfall, mild climate, moist air, fertile soil, large forest coverage and much scattered light, which is very suitable for the growth and development of tea trees. Manjuki Tea Farm in James J.S.Wong Town was founded in 1964. At that time, the tea garden area was only 13.3 hectares, and the output value was only several thousand yuan. Since 1993, under the guidance of famous experts such as Chen Xun, an international tea celebrity, Dawu Shoumei tea developed by the company has won the special prize in Hubei tea appraisal year after year, the first, second and third "Hubei Cup" gold prize, the China "Lu Yu Cup" excellent prize, the second and third China Agricultural Expo gold prize, and 1998 won the international famous China. 1999 won the first "Top Ten Famous Tea" and "Top Ten Famous Tea Fields" in Hubei Province, and the silver prize in the 200 1 International Famous Tea Appraisal, which was a famous brand product of China International Agricultural Expo. In 2002, it won the second "Top Ten Famous Tea" in Hubei Province again, and passed the certification of organic tea. It is the only tea production enterprise in Hubei Province that won the "Double Ten". In 2004, it was awarded the title of "Top 15 Organic Famous Tea in Hubei Province" and the title of "Famous Product in Hubei Province" again, and passed the ISO900 1:2000: 2000 international quality system certification. In 2005, it was awarded the title of "Top Ten Famous Tea in Hubei Province", the title of "Advanced Production Unit of Famous Tea in Hubei Province" and the title of "Famous Trademark in Hubei Province" by the Provincial Administration for Industry and Commerce.

"Dawu Shoumei" tea is strictly selected. Picking a bud and a leaf before and after the Qingming Festival, it is beautifully made, of high quality, slightly flat and straight as a human eyebrow, with green color, white in white, bright soup color, elegant and lasting, and even green leaves. After drinking, it can be called fine tea. Products are sold to Beijing, Shanghai, Nanjing, Guizhou, Wuhan, Hong Kong, Japan, South Korea and other places, and are favored by consumers.

Processing technology of Dawu Shoumei;

Picking: It is required to pick one bud and one leaf, the meat is tender and even, the color is green, there are no fish leaves, old leaves and pedicels, the bud leaves are fat and straight, the purple bud leaves, hollow leaves, insect leaves and sandwiched leaves are damaged, and the bud leaves are thin and curved.

Spreading: After harvesting the fresh leaves, spread them in a clean and ventilated bamboo vessel for 2-4 hours, with a thickness of 1-3 cm, and turn them gently every 1 hour.

James J.S.Wong town

Deactivation: It is finished in a micro-roller dehydrator. When the temperature in the cylinder reaches 120- 130℃, put in fresh leaves at a constant rate every time, requiring the leaves to be old but not burnt, tender but not raw. With the water loss of leaves, the bud leaves are hot and soft, the aroma is overflowing, the stems are constantly broken, and the leaves do not touch the hands. About 50% of the water loss is moderate. Baking: Dawu Shoumei tea has high aroma and lasting taste. It is fresh, mellow and soft. Baking is carried out in three times. The temperature is high first and then low, and the enzyme is decomposed into residual activity to keep green and make a shape.

Evenly spread the water-fixing leaves on a circular drying cage with a diameter of 120cm, each cage is 200-300g, the drying bottom temperature is kept at100-10℃, and the drying logistics is turned, 1-2 times per minute.

Second drying: the strip is tightened in a vibrating carding machine, and the temperature is controlled at 80-90℃. When it is 80% dry, spread out the machine and cool it to regain moisture, and then proceed to the next process after 5-6 hours.

Third, the foot is dry, and it is done in a famous multipurpose machine. The temperature is controlled at 50-60 DEG C for 20-30 minutes. When the white hair is exposed and the fragrance overflows, it is kneaded into powder by hand, then cooled off the machine, picked, packaged and put into storage.