Chosen by Chen Liang
Cultivar Type：For Tea
Scientific Name：Camellia sinensis 'Fuding Dahaocha'
华茶2号 农业部农业司，中国农业科学院茶叶研究所. 1990. 中国茶树优良品种集.
大毫 中国茶树品种志编写委员会. 2001. 中国茶树品种志. 杨亚军，梁月荣. 2014. 中国无性系茶树品种志
GSCT2 the series number for this cultivar in China.
Fuding Dahao Cha another speling for this cultivar.
» English Description
Ministry of Agriculture and Tea Research Institute, Chinese Academy of Agricultural Sciences. 1990. Collection on the improved tea varieties in China. p.5.
Originated in the Wang-Jia-Yang village (Fuding county, Fujian province) and have had a cultivative history of nearly 100 years. There was only several bushes before 1950. After 1958, it was propagated and popularized. Now it is distributed all over the Fujian province. It was introduced in small amounts to the Jiangsu, Zhejiang. Sichuan, Jiangxi and Hubei provinces during the recent years.
Plant high and erect, with higher branching position and rather dense density. Branches thick. Leaves horizontal or drooping. Length 13.2~15.8cm, width 5.3~6.2 cm, oblong or nearly oblong in shape with protruding surface and inclines inwards, acuminate tips and bended downward. Leaves thick in texture with green color and glossy. 9.5 pairs of vein. Serrations shallow and rough. Overwintered buds sprout in the first or second ten days of March. The peak period of one bud and three leaves stage* shoots appears in the first ten days of April. Sprouting density moderate. Shoot stout and colored light green with profuse and thick hairs. The weight of 100 shoot? with one bud and three leaves averaged 104g. The peak period of flowering stage appears in the mid-November. The amounts of flower are moderate with lessei fruits* Tolerate to drought and frost. With vigorous rooting ability during cutting propagation.
High-yielding. The yield of made tea in an area of 59.5 mu in Guanyang village Tea Plantation (Fuding county, pujian province) averaged 375.2kg in 1985.
According to the analysis conducted by the Tea Research Institute, Chinese Academy of Agricultural Sciences, the contents of caffeine in the one bud and two leaves shoots during the spring season averaged 4.33%, amino acids 3.48%, tea polyphenols 25.71%, total catechins 184.24mg/g, Suitable to manufacture the black tea and green tea. The Congou Black Tea prepared with the GSCT2 variety as the raw material is characterized by its stout and rolled leaves with obvious white hairs, fragrant aroma, brisk taste, reddish liquor and bright infused leaves. The baked Green Tea prepared with the GSCT2 variety as the raw material is characterized by its stout aed rolled leaves with abundant fine hairs. Taste strong with fragrant aroma as well as green and clear Liquor. The White Tea prepared has a full taste and fresh aroma, rolled leaves with white fine hairs.
Suitable to cultivate in the black, green and white tea area m the region in the south-of-Yangzte River. It is recommended to select the land with deep soil layer in the establishment of tea garden. Deep-ploughing, increased applying the base fertilizer are necessary. Owing to the erect standing and rapid growing habit, it is essential tc carry out the format pruning Jn the seedling stage and reasonable tipping and cultivating, so to promote the branching and expanding of canopy.
» Chinese Description
农业部农业司，中国农业科学院茶叶研究所. 1990. 中国茶树优良品种集. pp 4-5
中国茶树品种志编写委员会. 2001. 中国茶树品种志. pp 16-17
杨亚军，梁月荣. 2014. 中国无性系茶树品种志. pp 9
Blooming Season： China