Friday, June 26, 2020

Learn more about black tea in one article

Black tea belongs to post-fermented tea, and the degree is 100%. According to the appearance of the finished tea, it is black. The main producing areas are Sichuan, Yunnan, Hubei, Hunan and other places. The raw materials used in black tea are coarse and old, and are the main raw materials for pressing and pressing tea. The tea making process generally includes four processes: greening, kneading, rolling and drying. The aroma of black tea is mellow, the color of soup is deep, the orange is reddish, the color of dry tea and leaf background is darker brown.

1. Classification of black tea

Black tea is distributed according to regions, mainly classified as Hunan black tea, Sichuan black tea, Yunnan Gui black tea and Hubei black tea.

Hunan Black Tea: Hunan Black Hair Tea is made through five processes, including greening, initial kneading, rolling, re-kneading, and drying. Black hair tea is divided into 4 grades, high-grade tea is more delicate, and low-grade tea is coarser and older. The quality of Hunan black hair tea requires a mellow aroma, with a smoky aroma, no coarse astringency, soup color orange yellow, yellow brown leaf. The finished products of Hunan black tea include "Three Tips", "Four Bricks" and "Flower Rolls" series.

Three tips: Tianjian, Gongjian, Shengjian. They are all top grade of Hunan black tea, which are processed with fresh leaves of Guyu season.

Tianjian: It is made by pressing first-class black hair tea. It has a dark and luster appearance, a fragrant internal fragrance, and a strong flavor. The soup is orange-yellow and the leaves are yellowish brown.

Gongjian: It is made by pressing the second-grade black hair tea. It has a black color with brownish brown, pure aroma, mellow taste, slightly yellowish soup color, and dark brownish yellowish brown on the bottom of the leaf.

Shengjian: It is made by pressing three grades of black hair tea. The shape is dark brown, the aroma is dull, slightly burnt, the taste is still strong and slightly astringent, the soup is dark brown, and the leaf bottom is dark brown and old.

Four bricks: black brick tea, tile tea, fu brick tea, and green brick tea, all of which are compact teas.

Black Brick Tea: It is made of Anhua high-quality black wool tea as raw material, refined through the process procedures of crushing, sieving, fermentation, steaming, machine pressing, and drying. The shape is a rectangular brick, the brick surface is square, the four corners are flat, and the pattern is clear. The surface of the brick is dark brown and oily, the inner aroma is pure, the taste is thick, the aftertaste is sweet, the soup color is red and yellow, and the leaf base is old and tender.

Tile tea: It is made from Anhua mountain tea as raw material and refined through the process procedures of crushing, sieving, fermentation, steaming, machine pressing and drying. The brick surface is smooth, the lace and text patterns are clear, the edges and corners are clear, the thickness is uniform, the color is yellowish brown; the aroma inside is pure or with a scent of pine smoke, the soup color is orange or red yellow, and the taste is mellow.

Fuzhuan Tea: It is made of Anhua Black Hair Tea as raw material, refined through the process procedures of crushing, sieving, fermentation, steaming, machine pressing, and drying. The elasticity is even, the golden flowers are dull, the aroma is pure, the taste is mellow and sweet, the soup color is red and bright, and the leaf bottom is even and tender. With the extension of the storage time, the unique aroma of mellow is more and more prominent. It is known as the mysterious tea on the ancient Chinese Silk Road and the tea of ​​life for the ethnic minorities in the northwest.

Green brick tea: It is made of Anhua black wool tea stored for one or two years as raw materials, refined through the process procedures of crushing, sieving, fermentation, steaming, machine pressing, and drying. The appearance of the brick is smooth, the pattern is clear, the edges and corners are clear, the thickness is consistent, the color is black and brown; the fragrance inside is pure and lasting, the soup is red and bright, and the taste is mellow.

Huajuan Tea: The original name is "hundred and two teas", that is, one roll (branch) of tea, with a net weight of one hundred two. Later developed into "thousands of tea", that is, a roll of (tea) tea, each net weight is known as a thousand two. There is a kind of "fungus flower" growing inside the body of the good flower roll tea, which has now been proven to be "coronarium cristatum". The production of Huajuan tea needs to be sieved, sorted, shaped, and piled up in the selection of raw materials. It needs to be twisted, pressed, stamped, rolled, and hammered in the process. It is wrapped with rhenium leaves and wrapped with brown tablets. Tighten the hoop with bamboo strips to form a cylindrical shape.

Sichuan Biancha: Sichuan Biancha is divided into two types: South Roadside Tea and West Roadside Tea. South Roadside Tea produced in Ya'an, Tianquan, Rongjing and other places in Sichuan is pressed into pressed tea—Kangzhuan and Jinjian. Sold to Tibet, Qinghai and Sichuan Ganzi Tibetan Autonomous Prefecture. West roadside tea produced in Sichuan Guanxian County, Chongqing, Dayi, etc., steamed and pressed into bamboo bags to make square tea or round tea, mainly sold in Sichuan Aba Tibetan Autonomous Prefecture and Qinghai, Gansu, Xinjiang and other provinces ( Area). The method of making tea on the southern roadside is to use the knives to harvest the leaves and shoots, and then dry them after many times of "combining", "steaming and distillation". West Roadside Tea is easy to prepare, just dry the harvested branches and leaves directly.

Yunnan Gui black tea: Yunnan black tea is made from Yunnan sun-scented green tea, dried and dried in tide water, piled and fermented, collectively called Pu'er tea. This kind of Pu'er loose tea bar is fat and strong, with orange-yellow soup color, mellow aroma and special aroma. It can be consumed directly. Using this Pu'er loose tea as raw material, it can be autoclaved into different shapes of compacted teas—cake tea, compact tea, and round tea (that is, Qizi cake tea). The most famous black tea in Guangxi is Liubao tea, which is named after being produced in Liubao Township, Cangwu County, Guangxi. Has a production history of more than 200 years. In addition to Cangwu, He County, Heng County, Cenxi, Yulin, Zhaoping, Lingui, Xing'an and other counties also have a certain amount of production. The manufacturing process of Liubao tea is greening, twisting, dumping, re-kneading, and drying. After making the tea, it still needs to be piled in tidal water and then processed by steaming. Strong, mellow and old.

Hubei Black Tea: The general term for green brick tea produced in Hubei. Laoqing tea is mainly produced in Puqi, Xianning, Tongshan, Chongyang, Tongcheng and other counties in the Xianning area of ​​Hubei Province. The tea juice is delicious and refreshing. Convergence, treatment of diarrhea and other effects, Chenzhuan tea is better.

2. The efficacy of black tea

(1) Supplemental dietary nutrition

(2) Help digestion, dissolve greasy, smooth soup stomach

(3) Reduce fat, lose weight, soften human blood vessels, prevent cardiovascular diseases

(4) Anti-oxidation, delay aging and prolong life

(5) Anti-cancer and anti-mutation

(6) Lowering blood pressure

(7) Improve sugar metabolism, lower blood sugar and prevent diabetes

(8) Sterilization and anti-inflammatory

(9) Diuretic detoxification, reduce the harm of tobacco and alcohol

3. Taboo of black tea

(1) Pregnant women should not drink black tea, especially strong black tea. Black tea contains a lot of tea polyphenols and caffeine, which have many unfavorable factors for the growth of the fetus in the mother's abdomen, so as to normalize the intelligence of the fetus Development, to avoid excessive stimulation of caffeine on the fetus, pregnant women should drink less or not tea.

(2) Black tea tea leaves that are too lean, malnourished, and protein deficient can remove fat and hinder the body's absorption of protein, so those who are too lean, malnourished, and lack of protein should drink tea.

(3) Women should not drink strong black tea during breast-feeding period. Drink too much black tea during breast-feeding period. Too much caffeine will enter the milk, and children will be excited indirectly after breast-feeding, which may cause less sleep and more crying.

(4) Vegetarians cannot drink black tea. Vegetarians drink black tea, which is prone to lack of vitamin B, iron, calcium and other nutrients. Black tea tea ingredients will hinder the body's absorption of these vitamins, so vegetarians must drink tea in moderation.

(5) There are many reasons why insomniacs can't drink black tea. However, no matter what kind of cause is insomnia, it is not suitable to drink black tea before going to sleep, because the caffeine and aromatic substances in black tea are both a kind of Stimulants, which can excite the central nervous system and brain, accelerate heartbeat and blood flow, and make people unable to sleep for a long time.

(6) Patients with severe arteriosclerosis and high blood pressure cannot drink black tea. Such people should be cautious when drinking black tea. At least when the condition is unstable, it is not advisable to drink strong black tea, because black tea contains theophylline, caffeine, Active substances such as theobromine, which is a potential danger for people with existing cerebral arteriosclerosis, it may promote the formation of cerebral thrombosis.

(7) Anemia patients cannot drink black tea. The tannic acid in black tea leaves can combine with iron to form an insoluble final compound, so that the body can not get enough iron sources, so patients with anemia should not drink black tea.

(8) Patients with special diseases cannot drink black tea, such as hypoglycemic patients. Black tea tea leaves can quickly reduce human blood sugar in a short time, so fasting and hypoglycemic patients should avoid drinking black tea.

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