湖南黑茶香飘海外：刘仲华院士团队创新技术推动产业国际化
【核心人物】刘仲华，中国工程院院士，湖南农业大学学术委员会主任、茶学学科带头人。自2003年起，其团队突破性发现黑茶具有降"三高"、调理肠胃的功效，并创新研发黑茶加工技术体系，推动产业升级。
【Key Figure】Liu Zhonghua, academician of the Chinese Academy of Engineering and director of the Academic Committee of Hunan Agricultural University. Since 2003, his team has made breakthrough discoveries about dark tea's health benefits and developed innovative processing technologies.
通过"诱导调控发花"等三大核心技术，刘仲华团队建立了清洁化、机械化、标准化的现代黑茶加工体系。目前湖南黑茶已出口至蒙古、马来西亚、德国等20余国，年销售额达数千万元。
Using three core technologies including "induced flower regulation", the team established a clean, mechanized and standardized modern processing system. Hunan dark tea now exports to over 20 countries with annual sales reaching tens of millions.
国际市场突破：2021年黑茶成为湖南首个入选"中欧100+100"地理标志互认产品，2023年首次实现对美出口1960公斤。蒙古市场70%的青砖茶来自中国，其中湖南产品占七成份额。
International breakthroughs: In 2021, dark tea became Hunan's first GI product in the "China-EU 100+100" mutual recognition list. 2023 saw first US exports reaching 1,960kg. 70% of Mongolia's brick tea comes from China, with Hunan products accounting for 70% of that.
创新产品亮点："轻轻茶"速溶黑茶获得欧盟健康食品进口许可和美国FDA登记，冷热即溶的特性使其在海外市场广受欢迎，累计创汇200余万美元。迪拜世博会期间作为中国馆指定礼品进行重点推广。
Innovative products: Instant dark tea "Qingqing Tea" has obtained EU health food import licenses and US FDA registration. Its instant preparation feature has gained popularity overseas, generating over $2 million in foreign exchange. It was promoted as official gift at Dubai Expo.
省茶业集团总工程师吴浩人表示："新技术使茯砖茶发花周期缩短至14天，品质提升的同时成本降低，综合效益提高50%。我们开发的龙珠、袋泡茶等新品在中东、东欧市场量价齐升。"
Chief engineer Wu Haoren noted: "New technologies shorten the flowering cycle to 14 days while improving quality and reducing costs, increasing overall benefits by 50%. Our innovative products like tea pearls and bagged tea are seeing both volume and price growth in Middle Eastern and Eastern European markets."
随着功能性健康价值被国际认可，湖南黑茶正通过"一带一路"走向更广阔的世界舞台。刘仲华团队将继续深化科研，推动中国传统茶文化在全球范围内的传播与创新。
With its functional health benefits gaining international recognition, Hunan dark tea is expanding globally through the Belt and Road Initiative. Liu's team will continue research to promote Chinese tea culture worldwide.
