"Qianliang Tea" is a famous traditional tea in Anhua. It is named after the net content of each roll (branch) of tea is 1,2, and it is also called flower roll tea because its outer basket is packed in a lattice shape, so it has collectible value. Qianliang tea is a traditional craft commodity that was never produced in the 195s. It was mainly due to the purchase in overseas markets that this rare tea, which originated in Anhua Mountain, emerged at the beginning of the 21st century and became popular in Guangdong and Southeast Asian markets. Its reputation is no less than that of Pu 'er, which is popular today. It is praised by authoritative Taiwanese tea books as "the classic of tea culture, the concentration of tea history and the best in tea". After the production of rolled tea stopped and disappeared in the market for many years, I was afraid that the processing and production technology of rolled tea would be lost.
Efficacy and function of Qianliang tea
1. Refreshing the brain
Qianliang tea contains caffeine and other ingredients, which can invigorate the human nervous system, help to refresh the brain and improve people's thinking. When you are tired from work, you might as well drink a cup of thousand taels of tea, which can also help relieve eye fatigue.
2. Reducing fat and losing weight
Polyphenols and oxidation products in Qianliang tea can dissolve fat, help to promote the elimination of substances and accelerate the decomposition of fat, which has a very good effect of reducing fat and losing weight. Friends who want to lose weight can try.
3. Clearing the stomach
Qianliang tea contains a lot of dietary fiber, which has the function of regulating the stomach, helping to improve the intestinal microbial environment, helping to digest and clean the stomach. Usually, drinking a cup of Qianliang tea after a big fish and meat has a good effect of eliminating boredom.
4. Lowering blood pressure
Thousands of teas are rich in theaflavins, which are scavengers of cardiovascular diseases, can soften blood vessels and effectively inhibit the increase of blood pressure. People with high blood pressure insist on drinking tea for a period of time, which has the effect of lowering blood pressure.
5. Protect the liver
The unique probiotics, polyphenol oxides and catechins of Qianliangcha have special purification function for human liver, which is helpful for deep detoxification, liver protection, effective and timely elimination of toxins in the body, and can also achieve the benefits of beauty beauty.
Taboos for drinking Qianliang tea
1. Avoid drinking new tea
New tea has a short storage time and contains more unoxidized polyphenols, aldehydes, alcohols and other substances, which has a strong stimulating effect on people's gastrointestinal mucosa and is easy to induce stomach diseases. Therefore, black tea should be drunk less, and new tea stored for less than half a month should be avoided.
2. Avoid drinking tea all over the head
Tea has been polluted by pesticides and other harmful substances in the process of cultivation and processing, and there is always some residue on the surface of tea. Therefore, the first tea has a washing effect and should be abandoned.
3. Avoid drinking tea on an empty stomach
Drinking tea on an empty stomach can dilute gastric juice and reduce digestive function. At the same time, the water absorption rate is high, which can make a lot of bad ingredients in tea enter the blood, thus causing dizziness, palpitation, weakness of hands and feet and other symptoms.
4. Don't drink tea after meals
Tea leaves (mainly green tea) contain a lot of tannic acid, which can react with iron in food to generate new substances that are difficult to dissolve, which will cause iron deficiency and even induce anemia for a long time. Therefore, the correct drinking time is one hour after meals.
How to drink a thousand taels of tea is better
1. Cup soaking method
Suitable for people: office workers
Using a covered teapot to soak a thousand taels of tea should be the simplest soaking method. Take about 5 grams of tea, moisten the tea with boiling water first, then pour boiling water again to cover it, and you can drink it after soaking for 1-2 minutes.
efficacy and function of thousand-taels of tea
2. Traditional boiling and drinking method
Suitable for people: cooking while chatting with friends
Take 1-15g of thousand-taels of tea, which is generally enough for 6-8 people to drink. Similarly, moisten the tea with boiling water first, then add cold water for cooking, remove the tea residue after the ceasefire, and drink it while it is hot, so that the soaking method can make the thousand-taels of tea.
3. Cold drink method
Suitable for people suffering from heatstroke
When the hot summer comes, friends who want to drink a thousand taels of tea but don't want to drink hot thousand taels of tea may wish to use this soaking method. After filtering the boiled and soaked thousand taels of tea, put the tea soup in the refrigerator and drink it after cooling, which will be a good way to relieve summer heat and quench thirst.
4. Milk tea drinking method
Suitable target: young people who pursue fashionable taste
Let's introduce a kind of soaking method that is more popular with fashionable young people. First, a thousand taels of tea are brewed according to the traditional method, then milk and tea soup are mixed according to the ratio of 1: 5, and some salt is added, which makes the taste more refreshing and pleasant.
making process of thousand-two-thousand-tea
primary processing process
1. Picking fresh leaves
The first step of making thousand-two-thousand-tea is picking fresh leaves, and there are standard requirements in this process. Then, the raw materials for the production of thousand-two-thousand-tea are generally big leaf species, and the picking standards are one bud, four or five leaves and mature leaves. The dry hairy tea made of such fresh leaves is generally second-class 6, third-class 7, 8 and so on. Picking fresh leaves of black tea is not taboo for rain leaves, and it is not forbidden to pick insect leaves or diseased leaves. Then, the fresh leaves need to be properly spread.
2. Sprinkling pulp
The second step of making Qianliang tea is to sprinkle pulp, in fact, the purpose of this step is for the later fermentation. Then, because the water content of fresh leaves is generally low, it is generally necessary to sprinkle water, commonly known as sprinkling pulp, in order to ensure the effect of enzyme fixation and the later pile fermentation. Generally, about .5 kg of water is sprayed on 5 kg of fresh leaves, but the rain leaves do not need to be replenished.
3. Deactivating
The third step of making thousand-two-thousand-taels of tea is deacidifying, which is actually a necessary step in making many teas. Then, it is operated by a roller water-removing machine. When the temperature of the cylinder reaches about 23℃, fresh leaves are evenly put in, and the degree of water-removing is that the leaves are dark green and dull, with a clear fragrance, and the edges of the leaves are slightly fisheye.
4. Kneading
The fourth step of making Qianliang tea is kneading, and the correct technique must be mastered in this step. Then, it adopts the 5-type tea kneading machine, and it is appropriate to install the water-fixing leaves in the 3/4 position of the kneading drum, and knead the tea according to the principle of "light-heavy-light". The tea kneading time is generally 15-2 minutes, depending on the cell breakage, and it is best to attach the tea juice to the surface of the leaves without broken powder.
5. Pile-fermentation
The fifth step of making thousand taels of tea is pile-fermentation, which is the most important step in forming. Then the pile of tea blanks is hot, and there is no need to unpack and pile directly. The pile is generally round or square, with a weight of more than 25 kg, which is convenient for fermentation. Pile-fermentation time is 16~35 hours, depending on the fermentation situation. When the tea blank smells of distiller's grains and tastes slightly sour and spicy, the tea leaves are not sticky with hands, and there is moisture on the leaf surface, commonly known as "sweating", that is, pile-fermentation is completed.
6. Drying
The sixth step of the first thousand taels of tea is drying, which is also the last working procedure. The tea leaves that are about to be piled are dried by dryer or sun exposure. The black hairy tea dried by the dryer has obvious fragrance, curly leaves, yellow-green color and golden soup color. The black hairy tea dried by the sun has sun smell, dark and oily color, slightly curly leaves and orange-yellow muddy soup color, so it is better to dry by the dryer.
processing of semi-finished products
1. Supplementary fermentation
The first step of processing thousand-taels of tea with semi-finished products is supplementary fermentation, and it is necessary to control the temperature and time during this process. That is, black tea is placed in a dry place for pile fermentation, and hot tea juice is sprayed in proportion according to the requirements of the quantity of piled tea, so that the water content of tea leaves is 28%~35% and the temperature is below 8℃. After pile fermentation for 24 hours, the tea leaves are turned over, and the pile temperature is kept at about 6℃ after pile fermentation, and then pile fermentation is completed for 24 hours.
2. Baking
The second step of processing thousand taels of tea from semi-finished products is baking, which is actually a special process. That is to say, the fermented crude tea needs to be baked in a seven-star stove, which is the special feature of the processing technology of Anhua Qianliang tea. When all the tea leaves are dried and slightly discolored, they can be baked, and after the baking, water is added to make up the pulp, and the water content is controlled at about 12%, and then packaged and put away.
3. Screening
The third step of processing thousand taels of tea with semi-finished products is screening, which simply means selecting the tea leaves. That is, the roasted tea and the unbaked tea are screened in batches and grades, and non-tea substances (i.e. sand and other sundries), coarse old terrier, yellow leaves and floating leaves are removed, and the screened tea is packaged in grades and put into the stacking workshop.
4. Blending
The fourth step of processing thousand taels of tea with semi-finished products is blending, which is also the last process. That is, after screening, different grades of black tea are blended in proportion according to the requirements of thousand-two-tea production and processing. The raw materials of black tea of ordinary thousand-two-tea are second-class tea, third-class fire-baked tea and certain lower-body tea, and the blending ratio is adjusted according to different origins, years, grades and seasons of black tea, so as to achieve the goal of stable quality of finished products.
molding process
1. Our company calls it steaming
The first step of molding a thousand-tael tea is called steaming, which is actually to reduce the water content of tea. That is to say, the tea is weighed 5 times, each time weighing 7.25 kilograms, packed with cloth, and steamed with steam for about 4 minutes, so that the water content of the tea leaves is below 2%.
2. Basket loading
The second step of forming a thousand taels of tea is basket loading, which still needs to be paid attention to. That is to say, the semi-finished products of the basket are woven before loading, and the outermost layer is woven into a plaid basket with bamboos for more than 3 years, the middle layer is brown pieces, and the innermost layer is Polygonum cuspidatum leaves. After the tea leaves are steamed, immediately put the tea leaves into the basket with a bag, and the action must be quick to prevent the steam from being lost.
3. Pressing and shaping
The third step of shaping thousand-taels of tea is pressing and shaping, which is still complicated. That is to say, lock the tea basket in time and lift it to the stepping field, then step the basket evenly, draw out the tea, step on it, tighten it with twisted bars, press the bars tightly, and press the bars alternately. Each flower roll tea must be pressed with heavy bars for 4 ~ 5 times, and each bar must be firmly pressed and compacted, so that the appearance of the tea body is symmetrical and straight. If there are still phenomena such as "bulging" and "bending" after pressing the light bar, use a wooden hammer to knock it flat and straight. Because of knocking the loose hoop, the bars must be locked.
4. Locking the tea
The fourth step of forming a thousand taels of tea is to lock the tea, which requires great care and effort. That is, after the stamped flower roll tea is cooled and shaped, it is allowed to start locking. Generally, cooling is required for more than 12 hours. The locks must be tight, symmetrical and concentrated, and the exposed tea must be repaired.
5. Hanging
The fifth step of forming Qianliang tea is hanging, which is also the last step in the forming process. Then, the drying of thousand-two-thousand-tea is naturally dried in the sun and night dew, and the time is generally about 49 days. The flanging is twice and the head is turned once. Pay attention to the weather changes every day, so as to make it sunny and rainy. Under natural cooling, tea leaves emit moisture, and tea leaves ferment again, forming the unique quality characteristics of thousand-two-tea.
storage of qianliang tea
qianliang tea is suitable to be stored in a ventilated, dark, dry and odorless place because it tastes more mellow with age.
1. Keep it cool and avoid the sun. The sun will make the tea rapidly oxidized and produce some unpleasant chemical components, such as the smell of the sun, which will not disappear for a long time.
2. ventilation should not be closed. ventilation is helpful to the natural oxidation of tea, and it can properly absorb the moisture in the air (but the moisture should not be too high, otherwise it will easily mildew) to accelerate the wet-heat oxidation process of tea, and also provide moisture and oxygen for microbial metabolism. plastic bags should not be used for sealing.
3. Open and avoid peculiar smell. Tea leaves have strong absorbability and cannot be mixed with substances with peculiar smell, but should be placed in an open and ventilated environment.