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China black tea ranking
1, Fu Cha, Jingwei, Shaanxi Province-produced in Jingyang County, with a unique Fu Cha golden flower fungus.

Beijing-style Fu tea was created by Qin people. Golden flowers are brilliant and fragrant! Jingyang Fuzhuan tea belongs to black tea; According to the reprocessed tea, there are scented tea, pressed tea and extracted tea, and Jingyang Fuzhuan tea belongs to pressed tea. Among more than 0/000 kinds of tea products in China/KLOC-0, there is a beneficial Aspergillus-"Golden Flower Fungus" growing and propagating in Jingyang Weizhou brick tea products, and biologists have now named it "Ascomycetes coronaria". It is the uniqueness of Jingyang Fuzhuan tea, thus forming the unique style of Jingyang Fuzhuan tea.

Jingyang Fuzhuan tea has a compact body, dark brown and oily color, lush golden flowers, lasting fragrance, fragrant and old fragrance, clear and red, mellow and sweet. Historically, it was mainly sold to the frontier as a sideline tea, which has the effect of "relieving the greasy meat and the heat of highland barley" and is known as "mysterious tea" and "tea of life" on the ancient Silk Road.

2, Anhua black tea-a classic in black tea, thousands of teas are a must in tea.

Anhua Black Tea, a specialty of Anhua County, Yiyang City, Hunan Province, is a symbolic product of chinese national geography.

Anhua black tea is one of the six basic teas and belongs to post-fermentation tea. The main products are Fu Brick, black brick, Flower Brick, Blue Brick, Fragrant Brick and other products. In ancient times, some were sold in Shanxi, Shaanxi, Gansu, Suiyuan, Ningxia, Xinjiang, Tibet, Mongolia and other places, and some were processed and pressed into bricks. In addition to domestic sales in the northwest, it is also exported to Soviet Russia, which is called "brick tea"

Anhua black tea is the ancestor of China black tea. In the Tang Dynasty (856), it was recorded as "Qujiang Film" and was once listed as a tribute of the court. Anhua black tea was formally created in Jiajing three years of Ming Dynasty (1524). By the end of16th century, Anhua black tea had been in the leading position in China, and it was designated as official tea in Wanli years and exported to the northwest in large quantities. On April 6, 20 10, the former AQSIQ approved the protection of Anhua black tea geographical indication products.

Anhua black tea, the tea soup is transparent and clean, and the leaves are light and new. The aroma is rich and clean, long and refreshing. Tea leaves are mixed with herbs, fruits and plants and shipped to Dongting Lake. Black tea is recognized by the world tea and medical circles as one of the healthiest drinks in 2 1 century.

3. Hubei old green tea-old green tea is also called blue brick tea, also known as "Chuanzi tea".

Old green tea is a kind of black tea, also known as green brick tea and Chuanzi tea. It is mainly produced in Puyin, Xianning, Tongshan, Chongyang, Tongcheng and other cities and counties in Hubei Province, so it is also called "Hubei Old Green Tea". Linxiang County, Hunan Province also grows and produces old green tea.

The production of old green tea is divided into two kinds: face tea and inner tea. The surface tea is more delicate and the inner tea is more extensive. The noodle tea is made of fresh leaves through enzyme fixation, primary rolling, primary drying, secondary frying, secondary rolling, heap fermentation and sun drying. Plum tea is made from fresh leaves by deactivating enzymes, kneading, composting and drying in the sun. Old green tea is generally divided into three grades: sprinkled surface, second surface and inner tea.

4. Sichuan side tea-divided into two categories: south road side tea and west road side tea, with Ya' an Tibetan tea being the most famous.

Sichuan Biancha is a traditional famous tea created by China Sichuan tea farmers, which is produced in Sichuan Province and belongs to black tea.

Sichuan edge tea is divided into southern tea and western tea due to different sales volume. There are two kinds of tea, Maozhuang tea and Zuozhuang tea. After finishing, the finished products are pressed into two colors: Kang Brick and Jin Jian. West Road Side Tea is thicker and older than South Road Side Tea, and its finished tea has Fu brick and two colors.

Has the effects of stimulating appetite, promoting salivation, quenching thirst, reducing fat, losing weight, tonifying kidney and prolonging life.

Sichuan border tea has a history of more than 1000 years, and it has different names in different periods. It was called Xifan Tea in Yuan Dynasty, Wucha Tea in Ming Dynasty and Tibetan Tea in modern Sichuan.

5, Liubao tea-special black tea.

Liubao Tea is a specialty of Wuzhou City, Guangxi Zhuang Autonomous Region, and a landmark product of chinese national geography.

Liubao tea is a kind of black tea. It is a kind of black tea with unique quality characteristics, which is made of middle-aged and middle-aged fresh leaves of tea trees in Cangwu County, Guangxi Province, and its varieties and strains separated and bred as raw materials and processed according to a specific process. Anyone who has drunk Liubao tea will have a soft spot for its "China Red". Liubao tea industry believes that the cultural charm and national characteristics of "China Red" must be taken as the criterion to make Liubao tea embark on the road of revival. On 20th11March16th, the former General Administration of Quality Supervision, Inspection and Quarantine approved the protection of geographical indication products for "Liubao Tea".

Liubao tea should be stored for a long time, the older the better, because the tea stored for a long time has "golden flower", that is, there is golden mold (scientific name is Aspergillus coronatus). Because the golden mold can secrete a variety of enzymes, it can accelerate the transformation of various substances contained in tea and form a special flavor. Old Liubao aged for 30-50 years will be dark brown, oily, fragrant with betel nut and pine smoke, refreshing, mellow, sweet and clear in soup color. According to chemical analysis, tea contains caffeine, theophylline and volatile oil, which has the functions of exciting brain, heart and strengthening spleen and stomach.

The tea-making technology of black tea generally includes four processes: enzyme fixation, rolling, fermentation and drying. According to geographical distribution, black tea is mainly divided into Hunan black tea (Fu tea, Liang Qian tea, black brick tea, Sanjian tea, etc. ), Hubei Blue Brick Tea, Sichuan Tibetan Tea (Border Tea), Anhui Ancient Black Tea (ancha), yunnan black tea (Pu 'er Cooked Tea), Guangxi Liubao Tea and Shaanxi Black Tea (Fuzha Tea). Black tea is different from other teas in the selection of raw materials and processing technology (fermentation and flowering), which leads to the particularity of the composition and proportion of biochemical components of black tea and the resulting pharmacological effects. Tea leaves formed by microorganisms participating in pile fermentation process have different functions because of their different components from red green tea. It has remarkable effects in reducing blood fat, blood pressure, blood sugar, weight loss, preventing cardiovascular diseases and resisting cancer. Studies have shown that the special health care function of black tea is related to its rich tea polysaccharide.