Guizhou Hong Cha (Guìzhōu hóngchá, 贵州红茶) — the red tea of Guizhou province as a category. The provincial standard DB52/T 641—2017 defines it as follows: red tea made from the fresh leaves of tea bushes grown in the territory of Guizhou, according to the provincial processing rules for gongfu red tea (工夫红茶, gōngfū hóngchá) or broken red tea (红碎茶, hóngsuìchá). It is not a cultivar, not a brand, and not a single style, but a general provincial framework: within it, the standard distinguishes twisted, pearl, and broken tea, and the named red teas of the province, such as Zunyi Hong, Pu’an Hong, and Fanjingshan Hong, have their own standards. Alongside the official name, the short form 黔红 (Qiánhóng) appears: the character 黔 is the abbreviated name of Guizhou. It is not the official name of the category. In the Chinese sources found, 黔红 appears as the export tea brand of a single enterprise in the 1950s, according to a newspaper retelling of a witness’s words, in an inset of the same newspaper as the name of Meitan red tea of the 1940s, and as the designation of a sample in one scientific paper from 2021, while in Russian the word “qianhong” was found in a single message on a tea forum from 2012.
1. Classification and Origin
- Type: Red tea (红茶, hóngchá) — the fully fermented class of the six-color classification. The class is defined by technology: the provincial rules DB52/T 639—2023 define gongfu red tea as tea made by withering, rolling, fermentation, and drying, and assign twisted tea (红条茶, hóngtiáochá) and pearl tea (珠型红茶, zhūxíng hóngchá) to it. Broken red tea enters the category by the product standard; its processing rules (DB52/T 640—2023) are not analyzed in this article.
- Category: A provincial category of red tea defined by a product standard. Not a plant variety, not a trademark, not a unified style, and not a batch. The standard is recommendatory, as indicated by the “/T” in the number; whether it is mandatory for all red tea of the province, its text does not say.
- Origin: China, Guizhou province (贵州, Guìzhōu). By the definition of the standard, the leaf must be grown in the territory of the province; the definition names no counties, elevations, or cultivars, and the processing rules require only cultivars suitable for red tea.
- Product standard: DB52/T 641—2017 «贵州红茶», the English name in the standard itself is Guizhou Black Tea. Issued on 18 August 2017, effective from 18 January 2018. It was approved and issued by the provincial bureau of quality control and technical supervision (贵州省质量技术监督局), proposed by the provincial agricultural committee (贵州省农业委员会), maintained by the provincial technical committee for tea standardization (贵州省茶叶标准化技术委员会); the first named developer is the Tea Research Institute of the Guizhou Academy of Agricultural Sciences (贵州省农业科学院茶叶研究所). As of October 2026, the national platform for local standards lists it as current (现行, xiànxíng). It replaced the 2010 standard «贵州工夫红茶» — “Guizhou gongfu red tea”.
- Processing rules: DB52/T 639—2023 «贵州红茶 工夫红茶加工技术规程» (gongfu red tea) and DB52/T 640—2023 «贵州红茶 红碎茶加工技术规程» (broken red tea). Both were issued on 4 December 2023, effective from 1 March 2024, and replaced the 2010 editions. The title of the gongfu rules is given according to the cover of the document; in the registry card of standards it is recorded slightly differently — «贵州红茶 工夫茶加工技术规程».
- National standards: For indicators not present in the provincial document, the standard refers twisted and pearl tea to the national GB/T 13738.2 (gongfu red tea), and broken tea to GB/T 13738.1 (broken red tea).
- Geographical indication: Status not established: registers of geographical indications and trademarks for the names 贵州红茶 and 黔红 were not checked.
- Geographical coordinates: Not given: the category covers the entire province, and the standard’s definition names no areas within it.
2. History and Cultural Significance
- History:
- 1940 — «湄红». The newspaper «Guizhou Ribao» (贵州日报, Guìzhōu rìbào) wrote in 2014 that in 1940, at the Meitan experimental tea farm (湄潭实验茶场, Méitán shíyàn cháchǎng), the production of red tea was successfully tested and named «湄红» (Méihóng), after which it was widely introduced. No primary source, such as farm reports or works of that time, has been found.
- Farm exports. According to the same newspaper, from the time of the farm’s full yield until the 1970s, it annually sent for export between 1 and 2 万担 (wàn dàn, from ten to twenty thousand dan) of red tea. The phrase appears in the paragraph about «湄红» and the experimental farm; the newspaper does not attribute these volumes to the brand «黔红». Dan (担, dàn) is a traditional measure; it is not converted to tons here.
- 1950s — the brand «黔红». In the same publication, a former worker of the state tea farm of Meitan (国营湄潭茶场, guóyíng Méitán cháchǎng) relates that in 1952 he began participating in the development of gongfu red tea, and two years later the red tea of this farm under the brand «黔红» sold well abroad through the ports of Shanghai and Guangzhou. This is the testimony of one person retold by a newspaper: no farm, customs, or export label documents confirming it have been found. It does not follow that 黔红 is the name of all red teas of the province.
- One newspaper, two names. The same publication calls the 1940 trial «湄红» in its main text, while in the inset it writes of «黔红», successfully tested in Meitan in the 1940s. How these names are connected, the sources do not clarify.
- 2010. The product standard «贵州工夫红茶» (DB52/T 641-2010) and the processing rules of the same edition (DB52/T 639-2010 and DB52/T 640-2010) were issued.
- 2017. The product standard was reissued under the name «贵州红茶» (DB52/T 641—2017). According to its preface, compared with the 2010 edition, the name, terms and definitions, product categories, organoleptic, physicochemical, and other indicators were changed, and processing requirements were added. Whether broken tea was part of the category before 2017 is unknown: the preface of the new edition speaks only of a change in product categories.
- 2023. The processing rules were reissued (DB52/T 639—2023 and DB52/T 640—2023); the new editions take effect on 1 March 2024.
- Name:
- 贵州红茶 (Guìzhōu hóngchá) — “red tea of Guizhou”, the official name of the category in the current standard. 贵州 is the name of the province, 红茶 — “red tea”: in the Chinese classification this is what they call the tea known in English as black, hence Guizhou Black Tea in the English title of the standard.
- 贵州工夫红茶 (Guìzhōu gōngfū hóngchá) — “Guizhou gongfu red tea”, the name of the same standard in the 2010 edition.
- 黔 (Qián) — the official short name of Guizhou province, alongside 贵 (Guì). Therefore 黔红 literally means “Guizhou red”.
- 黔红 (Qiánhóng) — in the sources found, this combination occurs only in narrow meanings: the historical export tea brand of the Meitan state farm of the 1950s (according to a newspaper retelling, see above), the name of Meitan red tea of the 1940s in the inset of the same newspaper (in whose main text this tea is called «湄红»), and the designation of a sample in a 2021 scientific paper (see section 7). The text of standard DB52/T 641—2017 does not contain the word 黔红, and the national database of local standards finds no record under the keys «黔红» and «黔红茶». The sources give no tone spelling; in the English abstract of the scientific paper it appears as Qianhong; Qiánhóng is the standard reading of the characters.
- «Qianhong» — the Russian rendering of the same combination. On one Russian-language tea forum in 2012, a participant called Guizhou gongfu red teas “qianhongs”. This is the only usage found, and it is narrower than the official category: by the standard, 贵州红茶 also includes broken tea.
- Cultural significance: Verified sources say nothing about the category’s place in local culture. What is visible is something else: the province describes its red tea with a whole set of documents — a general product standard, processing rules for gongfu and for broken tea, and separate standards for named teas. Science also treats Guizhou export red tea as a separate subject: a 2026 paper in the journal «食品工业科技» (Shípǐn gōngyè kējì) evaluated 21 export red teas of the province. And according to newspaper testimony, Meitan red tea under the brand «黔红» sold well abroad already in the 1950s.
3. Botanical Description and Raw Material
- Species: Tea bush (Camellia sinensis); the standard does not specify the variety.
- Cultivar: The product standard’s definition names no cultivars. The processing rules require “cultivars suitable for red tea” (适制红茶的品种, shìzhì hóngchá de pǐnzhǒng) and also do not list specific cultivars. Cultivars are named only in the standard of an individual named tea: the Zunyi Hong standard speaks of the leaf of cultivars of the 黔湄 (Qiánméi) series and other suitable cultivars. 黔湄 is a series of tea bush cultivars, not tea.
- Plucking: Verified provisions of the standard and rules name no plucking seasons.
- Plucking standard: According to rules DB52/T 639—2023, the fresh leaf for gongfu is a single bud (单芽, dānyá), a bud with one leaf (一芽一叶, yī yá yī yè), a bud with two to three leaves (一芽二三叶, yī yá èr sān yè), or a leaf of equal tenderness, 对夹叶 (duìjiāyè), which is what they call a shoot whose terminal bud has stopped growing.
- Raw material requirements: The main requirement of the product standard is that the leaf must be grown in Guizhou province. Other requirements for the fresh leaf are not retold here.
4. Terroir and Cultivation Features
- Region: The entire province of Guizhou. The category is defined by the place where the leaf is grown and the method of processing, not by a plot within the province.
- Climate: The standard’s definition does not address climate, and descriptions applying to the whole category are absent from the verified sources.
- Growing elevation: No data for the category; the definition names no elevation.
- Soils: No data for the category.
- Boundary in a named tea: The Zunyi Hong standard speaks of the leaf grown within Zunyi and in neighboring places with a similar environment. How far these neighboring places extend, the document does not specify. On the locations of other named teas of the province, see their articles.
5. Production Technology
Below is the normative scheme of the provincial rules DB52/T 639—2023 for gongfu red tea. How closely each producer follows it, the document does not say. Only verified provisions of the rules are given; other operations of the scheme and their regimes are not retold here. The rules for broken tea (DB52/T 640—2023) are not analyzed here, and the product standard refers broken tea for organoleptics and indicators to the national GB/T 13738.1.
- Withering (萎凋, wěidiāo): Two methods — in troughs with air blowing (槽式萎凋, cáoshì wěidiāo) and with program control (程控萎凋, chéngkòng wěidiāo). In both cases, withering lasts 10–18 hours until the moisture of the leaf reaches (63 ± 1) %. For the program method, the rules also specify layer thickness, air temperature 25–30 °C, and relative humidity 65–70 %; what this installation is, the document does not clarify.
- Rolling (揉捻, róuniǎn): The leaf is rolled until the buds and leaves are tightly twisted into threads and a little juice has exuded. No less than 80 % of cells must be ruptured.
- Fermentation (发酵, fājiào): From 2.5 to 4.0 hours at a room temperature of 22–28 °C, with turning every 20 minutes. The fermentation rule is written in the formula 宁轻勿重 (nìng qīng wù zhòng) — better under-fermented than over-fermented.
- Shaping (做形, zuòxíng): Pearl tea is shaped in a 曲毫机 (qūháojī) machine in three passes. Twisted tea needs no shaping.
- Final drying (足火, zúhuǒ): At a temperature below 90 °C until the moisture of the tea falls below 6.5 %.
- Refining (精制, jīngzhì): According to provincial requirements DB52/T 632.
The product standard links both parts: Guizhou red tea by its definition is tea made according to rules DB52/T 639 or DB52/T 640.
6. Organoleptic Characteristics
The category has no single flavor profile: it unites three kinds of tea, with three grades each for twisted and pearl tea, and leaves from the entire province. Below are the normative requirements of the standard for twisted tea of the highest grade (特级, tèjí) and the conclusions of one 2026 paper on 21 export samples. This is a description of a grade by the standard and results of specific samples, not a portrait of every Guizhou red tea. The lower quality boundary of each grade is set by the standard not by the words of the table, but by physical reference samples (实物标准样, shíwù biāozhǔnyàng).
- Appearance of the dry leaf: For twisted tea of the highest grade — 条索紧细，褐润，匀整 (tiáosuǒ jǐnxì, hèrùn, yúnzhěng): tight thin threads, brown with luster, even. Pearl tea is rolled into granules; requirements for broken tea follow GB/T 13738.1. Among the 21 export samples of the 2026 paper, there were teas of twisted, strip, and curled shapes, flakes, and broken tea.
- Aroma of the dry leaf: No descriptions in the verified sources.
- Aroma of the infusion: In the “aroma” column (香气, xiāngqì) the standard requires from twisted tea of the highest grade 甜香高，持久 (tiánxiāng gāo, chíjiǔ) — a high sweet aroma, persistent. According to the abstract of the 2026 paper, gongfu samples have a floral-fruity aroma (花果香, huāguǒ xiāng).
- Taste: The highest grade of twisted tea — 醇爽 (chúnshuǎng), soft and fresh. According to the abstract of the 2026 paper, gongfu teas are sweet and soft (甜醇, tiánchún), broken teas are full and soft (浓醇, nóngchún); by the authors’ comprehensive assessment, gongfu samples scored better than broken ones. The conclusion is drawn from 21 samples.
- Infusion color: The highest grade of twisted tea — 红亮 (hóngliàng), red and bright. In the broken samples of the 2026 paper the infusion is also red and bright.
- Wet leaf (brewed leaf): The highest grade of twisted tea — 红匀 (hóngyún), evenly red.
7. Chemical Composition
- Standard norms: For twisted and pearl tea, water-soluble extract (水浸出物, shuǐ jìnchūwù) must be not less than 33.0 % in the highest grade, 31.0 % in the first, and 29.0 % in the second; moisture (水分, shuǐfèn) — not above 6.5 % in the highest and first grades and not above 7.0 % in the second. These are normative thresholds, not market measurements. Other indicators follow GB/T 13738.2.
- Soluble sugars: In a 2021 paper in the journal «食品科学» (Shípǐn kēxué) on 17 samples of gongfu red tea from the main tea regions of China, samples designated 英红 (Yīnghóng), 海红 (Hǎihóng), 信阳红 (Xìnyánghóng), 宜红 (Yíhóng), 越红 (Yuèhóng), «黔红», and 祁红 (Qíhóng) had soluble sugars above 4 %. Where the «黔红» sample came from, how many there were, and who made it, the abstract does not say, and the full text of the paper is unavailable. The figure refers to the samples of the study, not to all Guizhou teas.
- Common to the class: As in most red teas, during fermentation part of the catechins oxidize into theaflavins and thearubigins, which give the infusion its red color and full taste; the leaf contains caffeine and amino acids, including L-theanine. Figures that would describe the Guizhou category as a whole are absent from the verified sources.
8. Health Benefits
There are no verified data on the effects specifically of Guizhou red teas: the papers found concern quality, taste, and composition, not health. Like any tea made from the leaf of the tea bush, red tea contains caffeine — this is worth considering for those who limit it.
9. Brewing
Neither the standard, nor the rules, nor the papers found give recommendations for home brewing. Below is the practice common for most red teas, not requirements for Guizhou teas.
- Water temperature: 90–95 °C.
- Amount of tea: 3–5 g per 150 ml of water.
- Teaware: A gaiwan (盖碗, gàiwǎn) or a small porcelain teapot; in a white cup the color of the infusion is easy to see.
- Process:
- Warm the teaware with boiling water.
- Add the tea.
- Rinsing is not obligatory; if desired, pour water over the tea and immediately pour it off.
- First infusion — about a minute for twisted and pearl tea; broken tea releases faster, so the time is usually shortened.
- Pour off the infusion completely so the leaf does not oversteep.
- Repeat brewing, each time slightly lengthening the infusion, until the taste weakens.
10. Storage
The product standard names a shelf life of 36 months, provided the storage conditions it specifies are met. No information on aging Guizhou red teas is present in the verified sources. Further is the practice common for most red teas: a tightly closed opaque package, a dry dark place at room temperature, away from foreign odors. The main enemy is moisture.
11. Price and Counterfeits
No price indications are present in the verified sources. The category unites twisted and pearl tea of three grades and broken tea, so one name on the package says nothing yet about the price.
- How to avoid counterfeits and confusion:
- The category name is not a grade. «贵州红茶» on the package speaks only of the province and the class. It is worth looking at what kind of tea it is — twisted, pearl, or broken — and what grade by the standard: highest (特级), first (一级, yījí), or second (二级, èrjí).
- Standard number. A reference to DB52/T 641 means the producer declares conformity with the provincial standard; by itself it proves no quality, and the standard is recommendatory.
- No dyes or additives. By the standard, the tea must not be dyed and must not contain any additives; dyed tea or tea with additives under this name does not conform to the standard.
- «黔红» is not a standard name. In the national database of local standards there is no record under the names 黔红 and 黔红茶 (group and company standards were not checked), so such a name on the package by itself does not indicate a local standard.
- Named teas have their own documents. Zunyi Hong, Pu’an Hong, and Fanjingshan Hong have their own standards; the name on the package should match the document the producer cites.
- Geographical indication mark. Whether the names 贵州红茶 and 黔红 have a geographical indication is not established; if such a mark appears on the package, it is worth checking it against the official register.
- Place of sale is not origin. The category is defined by where the leaf grew, not by where the tea was bought.
12. Interesting Facts
- Guizhou has two official short names — 黔 and 贵. The provincial standard chose the full name 贵州, and the short form 黔红 does not appear in it.
- Before 2017 the standard was called «贵州工夫红茶» and in its title spoke of gongfu; the current name is simply «贵州红茶».
- The lower quality boundary of each grade is set by the standard not by words but by physical reference samples.
- The fermentation rule in the provincial rules fits into four characters: 宁轻勿重 — “better under-fermented than over-fermented”.
- One and the same newspaper publication of 2014 calls Meitan red tea of the 1940s «湄红» in the main text and «黔红» in the inset.
- In the 2026 paper on 21 export red teas of Guizhou, the highest in comprehensive assessment was the twisted shape (盘花型, pánhuāxíng), the lowest — broken tea.
- The title of the 2023 gongfu rules on the cover and in the registry card differs by one character: «工夫红茶» and «工夫茶».
13. Varieties and Named Teas
- Kinds by standard DB52/T 641—2017:
- Twisted red tea (条形红茶, tiáoxíng hóngchá) — the leaf is rolled into threads (条索状, tiáosuǒzhuàng); grades highest (特级), first (一级), and second (二级).
- Pearl red tea (珠形红茶, zhūxíng hóngchá) — the leaf is rolled into granules (颗粒状, kēlìzhuàng); the same three grades.
- Broken red tea (红碎茶, hóngsuìchá) — requirements according to the national GB/T 13738.1.
- Shapes in the 2026 paper: twisted (盘花型, pánhuāxíng), strip (条型, tiáoxíng), curled (卷曲型, juǎnqūxíng), flakes (片茶, piànchá), and broken tea (碎茶, suìchá) — in this order they were ranked by the comprehensive assessment of 21 export samples. These are shapes of the study samples, not the division of the standard.
- Named red teas with their own standards. How their documents relate to the general standard, whether they are special cases of the category or parallel documents, the sources do not say directly.
- Zunyi Hong (遵义红, Zūnyì hóng) — provincial standard DB52/T 1000—2018 «遵义红 红茶»: red tea from the leaf of cultivars of the 黔湄 series and other suitable cultivars grown in Zunyi and neighboring places similar in environment, with moisture not above 6 %, with the quality of «嫩甜香、鲜爽味» (nèn tián xiāng, xiān shuǎng wèi) — a tender sweet aroma, a fresh brisk taste. Shapes — curled (卷曲形, juǎnqūxíng), granulated (颗粒形, kēlìxíng), and straight strip (直条形, zhítiáoxíng). The standard makes a normative reference to the announcement of the General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) of 2017 No. 39 on the protection of 27 products as geographical indications; that Zunyi Hong is included in this list, the document itself does not say directly. For the processing of this tea, the city standard of Zunyi DB5203/T 43-2025 «遵义红茶（遵义红） 加工技术规程» is also in force: issued on 16 January 2025, effective from 16 July 2025. For details, see the article “Zunyi Hong Cha”.
- Pu’an Hong Cha (普安红茶, Pǔ’ān hóngchá) — the current provincial standard DB52/T 1162-2016 «地理标志产品 普安红茶», that is, “product with geographical indication — Pu’an Hong Cha”. For details, see the article “Pu’an Hong Cha”.
- Fanjingshan Hong Cha (梵净山红茶, Fànjìngshān hóngchá) — the current provincial standard DB52/T 1012-2015 «梵净山红茶». For details, see the article “Fanjingshan Hong Cha”.
- Other encyclopedia articles on Guizhou red teas: «Anshun Pubu Hong Cha» (安顺瀑布红茶, Ānshùn pùbù hóngchá), «Renhuai Gongfu Hongcha» (仁怀功夫红茶, Rénhuái gōngfu hóngchá), «Dushan Gaozhai Cha» (独山高寨茶, Dúshān Gāozhài chá), «Hongbaoshi Cha» (红宝石茶, Hóngbǎoshí chá), «Guizhou Maodong Hong Cha» (贵州猫洞红茶, Guìzhōu Māodòng hóngchá), «Jiuceng Shan Hong Cha» (九层山红茶, Jiǔcéngshān hóngchá), and «Guizhou Hong Mao Feng» (贵州红毛峰, Guìzhōu hóng máofēng).
14. Not to Be Confused With
- 湄红 (Méihóng) — the name of the red tea that, according to the 2014 newspaper, was tested in 1940 at the Meitan experimental farm. In the inset, the same newspaper calls the tea of the 1940s «黔红». Whether these names are connected, the sources do not clarify, so identifying them without a document is unwarranted.
- 黔湄 (Qiánméi) — a series of tea bush cultivars, not tea.
- 遵义红 (Zūnyì hóng) — an individual named tea with its own standards, not another name for the entire category.
- 贵州红毛峰 (Guìzhōu hóng máofēng) — according to the encyclopedia article “Guizhou Hong Mao Feng”, a descriptive designation: essentially Guizhou gongfu red tea in the maofeng shape. This article does not describe the provincial category itself and its standards.
- 祁红, 宜红, 越红 and similar — designations of gongfu red teas of the main tea regions of China. In the 2021 paper, 黔红 stands in the same row with them; by itself this row says nothing about the origin of the «黔红» sample.
In Conclusion:
Guizhou Hong Cha is not one tea but a framework that the province has set out in documents: red tea from Guizhou leaves made according to provincial rules, in three kinds — twisted, pearl, and broken; the twisted and pearl each have three grades. The standard describes the highest grade of twisted tea as tight thin threads with luster, a high persistent sweet aroma, a bright red infusion, and a soft fresh taste, while the processing rules prescribe long withering, fermentation by the rule “better under-fermented”, and final drying below 90 °C. Within this framework, or alongside it, live named teas with their own documents — Zunyi Hong, Pu’an Hong, and Fanjingshan Hong.
With the short name 黔红, matters are more complicated. Literally it is “Guizhou red”, but in the sources found it occurs only as the brand of the Meitan farm of the 1950s, according to the words of one witness, as the name of Meitan tea of the 1940s in the inset of a newspaper whose main text calls this tea «湄红», and as the designation of a sample in one scientific paper. For anyone who has encountered the name 黔红 or the word “qianhong”, this article suggests what may stand behind it and what to ask the seller about: the shape, the grade, the place where the leaf grew, and the standard the producer cites.
Sources
Standards
- GB/T 13738.1
- GB/T 13738.2
- DB52/T 632
- DB52/T 639-2010
- DB52/T 639-2023
- DB52/T 640-2010
- DB52/T 640-2023
- DB52/T 641-2010
- DB52/T 641-2017
- DB52/T 1000-2018
- DB52/T 1012-2015
- DB52/T 1162-2016
- DB5203/T 43-2025
Documents and publications
- DB52/T 641—2017 贵州红茶
- DB52/T 641-2017 贵州红茶 — 全国标准信息公共服务平台 (dbba.sacinfo.org.cn); 主管：国家标准化管理委员会；主办：国家市场监督管理总局国家标准技术审评中心
- DB52/T 1000—2018 遵义红 红茶 — 3.1 — 贵州省质量技术监督局, 2018-05-06
- DB52/T 639—2023 贵州红茶 工夫红茶加工技术规程 — 3 术语 — 贵州省市场监督管理局, 2023-12-04
- DB52/T 639-2023 — 全国标准信息公共服务平台 (dbba.sacinfo.org.cn); 主管：国家标准化管理委员会；主办：国家市场监督管理总局国家标准技术审评中心
- 全国标准信息公共服务平台 — 全国标准信息公共服务平台 (dbba.sacinfo.org.cn); 主管：国家标准化管理委员会；主办：国家市场监督管理总局国家标准技术审评中心
- 全国标准信息公共服务平台 — 全国标准信息公共服务平台 (dbba.sacinfo.org.cn); 主管：国家标准化管理委员会；主办：国家市场监督管理总局国家标准技术审评中心
- 全国标准信息公共服务平台 — 全国标准信息公共服务平台 (dbba.sacinfo.org.cn); 主管：国家标准化管理委员会；主办：国家市场监督管理总局国家标准技术审评中心
- 全国标准信息公共服务平台 — 全国标准信息公共服务平台 (dbba.sacinfo.org.cn); 主管：国家标准化管理委员会；主办：国家市场监督管理总局国家标准技术审评中心
- 多彩贵州 — 贵州省人民政府 — 贵州省人民政府 (www.guizhou.gov.cn)
- 工夫红茶品质分析与综合评价 / Quality Analysis and Comprehensive Evaluation of Chinese Congou Black Tea — 食品科学 (Food Science), 2021, 42(12): 195-205; DOI 10.7506/spkx1002-6630-20200611-150; 刘盼盼, 郑鹏程; 湖南农业大学)
- 贵州出口红茶品质分析及综合评价 / Quality Analysis and Comprehensive Evaluation of Guizhou Export Black Tea — 食品工业科技 (Science and Technology of Food Industry), 2026, 47(8): 324-332; DOI 10.13386/j.issn1002-0306.2025050108; 宋勤飞, 张明露, 赵伟, 庄菊花, 牛素贞; online 2026-02-26
- “遵义红”何以红天下 — 贵州日报, 2014-05-27
Full list — on the Sources page