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We Are Manufacturer & Exporter of China Tea.

Guoyu (Hubei) Tea Co., Ltd. is a planter and manufacturer and exporter of Various tea,

The selenium content in fresh tea leaves is 0.03 to 4 mg, the selenium content in the finished tea is 0.08 to 0.11 mg, and the selenium content in most other brands of tea is below 0.1 mg.


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We mainly produces Various of  Selenium Rich Tea: green tea, black tea, white tea, dark tea, yellow tea, and Rattan tea based Excellent products. Brand “潏露” (yù lù) Quality characteristics: “Yù lù” is made with traditional steaming, stir-frying, and baking techniques, using one bud and one leaf or one bud and two fresh leaves with strong green leaves.

we are located in Enshi City, Hubei Province. It is located at the intersection of Hubei, Hunan and Chongqing three provinces (city), at 108°23′ 12″~110°38′08″ east longitude and 29°07′10″~31°24′13″ north latitude 800 meters above sea level. The coverage rate is nearly 70%, and it enjoys the titles of “Sea of forest in West Hubei”, “The Treasury of Medicine in Central China”, “Tobacco Kingdom”, and “World Selenium Capital”. It has a humid subtropical monsoon mountain climate, with less severe cold in winter, no scorching heat in summer, abundant rainfall, and four distinct seasons; the altitude difference is large, the microclimate features obvious, and the vertical difference is prominent. “One mountain has four seasons, ten miles of different days”. The average annual temperature in the territory is 16.2℃ and the average annual precipitation is 1600 mm.

Nutritional value and efficacy:

The selenium content in fresh tea leaves is 0.03 to 4 mg, the selenium content in the finished tea is 0.08 to 0.11 mg, and the selenium content in most other brands of tea is below 0.1 mg.
In terms of a whole tea tree: selenium content situation: old leaves>tender leaves, old branches>tender branches, husk>seeds, leaves>branches, above ground>underground. “Yù lù” tea contains moderate selenium. According to the analysis of the Tea Research Institute of the Chinese Academy of Agricultural Sciences, dry tea contains 3.46 mg/kg selenium, and tea soup contains 0.01-0.50 mg/kg selenium, which meets the human consumption requirements of Selenium Rich Tea 0.3-5.0ppm.

(1) Soften blood vessels: Tea water can reduce the content of serum cholesterol and fibrin in blood vessels, thereby lowering blood lipids and softening blood vessels.
(2) Anti-inflammatory: Tea has astringent and anti-inflammatory effects, and can prevent intestinal infectious diseases.
(3) Tea water can decompose certain toxins in tobacco, especially to inhibit the effect of nicotine on human health.
(4) Antibacterial and antiviral: Tea has antibacterial, antiviral and disinfecting effects. It has obvious effects on cleaning small wounds, hemostasis, and pain relief.
(5) To prevent dental caries: gargle with tea water can prevent the formation of dental caries, which is conducive to oral hygiene.
(6) After the boiled tea is cooled, apply it to the herpes on the lips, and the herpes on the lips will disappear gradually after 4-5 days.
(7) Tea has the effect of inhibiting cell mutation and canceration, and has the effect of inhibiting the growth and spread of cancer cells. Long-term tea drinking can reduce the incidence of gastrointestinal tumors such as esophageal cancer, gastric cancer, and intestinal cancer.
(8) Tea can refresh the brain, clear away heat and detoxify, improve eyesight, relieve stagnation, and lose weight.

Technological characteristics:

The craftsmanship of “Yù lù” tea still uses steam to stir-fry the greens and bake the greens, and the workmanship is more exquisite than before. The high-grade “Yù lù” uses fresh leaves with one bud and one leaf, uniform size, short nodes and dense leaves, long buds and small leaves, and dark green color as raw materials. The processing technology is divided into steaming green, fan cooling, frying hair, kneading, frying two hairs, shaping and glazing, baking, and sorting. “Plastic glazing” is an important process to make “Yù lù” tea smooth and oily, straight and tight, the soup is clear and bright, and the flavor is rich and mellow. This process is divided into two stages. The first stage is to rub the sticks with your hands hanging. Put 0.8-1 kg of fried Ermao fire leaves on a baking oven at 50-80°C. Hold the tea sticks with your palms facing each other, thumbs up, and four fingers slightly bent. Rub your right hand forward and your left hand in one direction, and continuously toss the tea balls to make the tea sticks become slender and round. When about 70% of the tea sticks are dry, you will enter the second stage. At this stage, the four methods of “hub, rub, end, and tie” are used alternately, and the sculpting and glazing are continued until the drying is moderate. The entire plastic glazing process takes about 70 to 80 minutes. Then bake it until the tea leaves can be turned into powder by twisting by hand, and the stem can be broken, and then it can be picked up. Pick up the fragments, yellow pieces, thick strips, old stems and other inclusions, then wrap them in kraft paper and place them in a block-shaped lime cylinder for storage.

The brewing method is simple: “Yù lù” tea brewing water temperature: 80-85 ℃ boiling water (Do not use boiling water, before brewing, it is best to cool the soup, that is, put it in the kettle for a while before brewing).