On the second day of January, the "second nine" of the nine cold days, the winter sun was shining, and the tea shop tea culture park located in the western suburbs of Rongcheng was constantly full of tourists, laughing and laughing, singing and dancing, as usual. At about 11:00 a.m., Ni Lin, chairman of the CPPCC Committee of Mingshan District of Ya'an City, Luo Fan, director of the Sichuan Tea Research Institute, He Chunlei, professor of tea science of Sichuan Agricultural University, He Xiuwu, president of the Sichuan Tea Art Research Association, Zhang Qiang, general manager of Wei Duzhen Tea Industry Company, Luo Pengfei, general manager of Bijie Tea Industry Company, and Zhang Zerong, senior adviser of Sichuan Tea Industry Association, came to the newly built multi-functional tea tasting area of the park as scheduled, and the gathering was invited by President He Xiuwu.
Tea industry experts, scholars, entrepreneurs and tea culture lovers sat down, three sentences do not leave the line, tasting a series of instant teas with bright soup color, smooth entrance, delicious taste and long aftertaste carefully made by Professor He Chunlei, invariably expressed their opinions on the development of instant tea and enriched the content of the tea culture park. Director Luo Fan and Tea Science Professor He Chunlei made special lectures, and President He and General Manager Zhang also shared their cognition, and the atmosphere was harmonious and warm, forming the following consensus:
-- The development of instant tea is timely. At the moment when China is building a well-off society in an all-round way, with the improvement of material and cultural living standards, people pay more attention to health and pay attention to the quality of life; in addition, in the past two years, tea has increased sales because tea is conducive to epidemic prevention and control, so tea as a national drink and health drink is favored. Instant tea is a new variety of tea beverages, a new way of drinking, it is convenient and fast, half the effort, good drinking effect, soup color, aroma, taste are good, easy to be under pressure, tight time and love tea people, especially after the 80s, 90s to accept.
-- Adequate absorption of nutrients. Tea contains a variety of substances beneficial to human health. Although the traditional brewing drink has been refilled many times, it is difficult to fully release the substances beneficial to the human body of tea, and it is difficult for the human body to fully absorb it. Drinking instant tea, because it is simple and fast, tea powder is soluble in water, drinking together, compared to the traditional way of brewing, the average single dosage of tea is more, and the natural absorption of nutrients is more sufficient.
------------------------ Now on the surface, tea supply is oversupplied, but the average annual sales of The Chinese people are lower than that of Turkey, New Zealand and the United Kingdom, and the annual per capita sales of these three countries are more than 2,000 grams; in China, only 1,000 grams are more, sichuan is about 700 grams, and the consumption space is still very large. What to do? It is essential to popularize the knowledge of tea culture, publicize the many benefits of tea drinking to the human body, and strive to guide some young people from the café to the tea table; but at the same time, the development of new tea products and the promotion of new drinking methods must also keep up. For example, drinking instant tea, the number of people consumed and the single sales of individuals will increase significantly, and the total sales will increase exponentially.
- Train drinkers to keep up. Drinking instant tea is imperative and the market is vast. Therefore, as a tea house industry for terminal consumption, only the traditional tea artists can no longer adapt to the needs of the new situation and development, and must keep pace with the times, take precautions, and train tea dispensers in a planned manner; at the same time, according to different taste hobbies, do a good job of adding sugar, milk and other additives to meet the needs of consumers.
On the research and development of instant tea, as well as yellow tea refining, tea Titian process and other topics, everyone is still talking. In the afternoon, experts, scholars and entrepreneurs conducted on-site investigations on the projects of Mingshan District and Jinniu District Tea Shop Sub-street Office, Sichuan Tea Art Research Association, Chengdu Kuanhe Farming Culture Communication Company, the white jade statue of Wu Lizhenhan of tea ancestors in the Tea Culture Park, the Imperial Tea Garden, the Tea Horse Ancient Road and the Mengding Mountain Tea Marketing Center, put forward suggestions for site selection and layout, and also expressed many constructive opinions on enriching the content of tea culture in the entire tea culture park. The Tea Culture Park adheres to the policy of letting tea shops have tea to drink and tea culture in the Tea Culture Park, so that tea culture can enter the community and park, so that Chengdu citizens have a sense of participation in immersive experience of tea culture.