Black tea is named for its black appearance. Black tea belongs to one of the six major teas and belongs to post-fermented tea. The main producing areas are Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and other places. Black tea used in traditional black tea has a high maturity and is the main raw material for pressing pressed tea.
What kinds of tea does black tea include?
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).
The varieties of black tea can be divided into three categories: pressed tea, bulk tea and flower rolls. The pressed tea is brick tea, mainly including fu brick, flower brick, black brick brick and blue brick tea, commonly known as four bricks. There are three kinds of bulk tea: Tian Jian, Gong Jian and Fried, collectively referred to as Three Fried, and there are twelve, one hundred and two thousand rolls of tea.
Tibetan tea is the originator of black tea, also called South Road Side Tea. Its production process is extremely complicated. Made from 32 ancient methods, it is highly collectible due to continuous fermentation. It is the most valuable tea in ancient tea collection. Ya 'an City, Sichuan Province is the origin of Tibetan tea with a history of 1300 years. During the Jiajing period of the Ming Dynasty, merchants from Jingyang, Shaanxi Province came to Ya 'an to invest in the tea industry. They are well funded and run well. From the Ming Dynasty to the Qing Dynasty, they founded more than 10 tea shops, and their business scale soon surpassed that of the local Chuanbang, accounting for two-thirds of the total annual "citation" in Ya 'an. "Red, strong, old and mellow" of Tibetan tea products. "Red" means that the tea soup is dark red, fresh and lovely; "Strong" refers to the authentic taste of tea, which is refreshing and refreshing to drink; "Chen" refers to the old tea with old fragrance. The longer it is preserved, the stronger the tea fragrance. "Alcohol" means that the mouth is not bitter, smooth and sweet, and the taste is mellow. Modern medical research shows that Tibetan tea made by long-term fermentation with special technology contains nearly 500 kinds of organic compounds beneficial to human body, about 700 kinds of aroma compounds, and inorganic substances are also quite rich, among which phosphorus, potassium, magnesium, selenium and other minerals are not less than 15.
Shaanxi black tea and Shaanxi Fuzha tea come from Jingyang, Xianyang, Shaanxi, and have a history of nearly a thousand years. She flourished in Song Dynasty, Ming and Qing Dynasties and the Republic of China. The tea body is dense, the color is dark brown and oily, the golden flowers are lush, the smell of bacteria is overflowing, the tea soup is orange and bright, and the taste is mellow and long. Suitable for people in cold areas and high-fat diet areas.
"Flower Brick" is called "Flower Roll" in history, because a roll of tea net coincides with the old scale of 1000, so it is also called "Thousand Liang Tea". In the past, the processing method of flower rolls was to use high-quality black tea from Gaojiaxi and Majiaxi in Anhua as raw materials and hammer it into a cylinder with a height of 1.47 cm and a diameter of 20 cm, with fine workmanship and excellent quality. 1958 "Hua Juan" was transformed into rectangular brick tea. The specification is 35× 18×3.5 cm. There are patterns on the front, the brick surface is dark brown in color, the intrinsic aroma is pure, the taste is strong and slightly astringent, the soup color is red and yellow, the leaves are old and tender, and the net weight of each tile is 2 kg.
Hunan Anhua black tea is mainly concentrated in Anhua production. Hunan black tea is made of fresh leaves picked as raw materials through five processes: deactivation, primary kneading, pile fermentation, re-kneading and drying. Hunan black tea strips are folded into loach-shaped, with black and bright color, orange soup color, yellow-brown leaves and mellow pine smoke fragrance. After black tea is steamed and put into baskets, it is called black brick, tile or tile as autoclaved brick. Hunan Anhua black tea is a traditional craft commodity that has never been produced in the 1950s. It is praised as "classic tea culture, concentrated tea history and the best in tea" by the authoritative tea book in Taiwan Province.
Black brick tea, named after its dark color and brick-like finished product, is made of black hair tea. Its raw materials are selected from high-quality black tea produced by tea factories in Anhua, Taojiang, Yiyang, Hanshou and Ningxiang counties. When making, the raw materials are screened, shaped, winnowed, selected, cleaned and mixed; During mechanical pressing, high-temperature steam sterilization, high-pressure setting, inspection and finishing, slow drying, and packaging into finished brick tea.
Each piece weighs 2kg, and is rectangular brick-shaped, with a length of 35cm, a width of18.5cm and a thickness of 3.5cm. The surface of the brick is smooth and angular. Tea leaves are pure in aroma, and the soup is yellow, red and slightly brown, with a strong taste. This product is semi-fermented tea, which removes the grassy smell of fresh leaves, and the brick body is dense, so it is not easy to be damp and moldy. A few years is the same, the older the better. Suitable for cooking and drinking, and can also be mixed with dairy products and sugar. The annual output is about 5000 tons, which are mainly sold to Gansu, Ningxia, Qinghai, Xinjiang and other provinces, with Lanzhou as the distribution center.
Blue brick tea is a kind of black tea, also known as Hubei black tea, which has a natural tea fragrance that other ordinary black tea and Pu 'er tea do not have. Yang Lou Cave in chibi city, Hubei Province is the origin of green brick tea, which has a production history of more than 200 years. Green brick tea is pressed into a square brick shape through multiple processes. Sensually, it is blue-brown, with pure aroma, strong but not green taste, water red and yellow, and black and rough leaf bottom. The materials used in green brick tea are divided into three parts: sprinkled noodles, two sides and inner tea. Among them, the sprinkled surface and two surfaces are surface layers, and the color is brown. The tea juice is rich and delicious, with a unique aroma, and it is sweet and meaningful. Between the two sides is the inner tea, which is green and brown in color, pure in aroma, red and yellow in soup and fragrant in taste.
Liubao tea belongs to black tea. In the administrative area of Wuzhou City, the fresh leaves of Cangwu County, large and medium-sized species in Guangxi and their separated varieties and strains were selected as raw materials, and the black tea with unique quality characteristics was processed according to a specific process. Liubao tea is a kind of mild tea, which not only has the health care function of other teas, but also has the effects of eliminating summer heat and dampness, improving eyesight and clearing heart, and helping digestion.
Yunnan Pu 'er cooked tea: Pu 'er tea can be divided into raw tea and cooked tea according to different fermentation. Pu 'er cooked tea is a kind of tea made from Yunnan big-leaf sun-cured green tea through pile fermentation and other processes. The color is reddish brown, the taste is pure and harmonious, and it has a unique old fragrance. Pu 'er cooked tea is mild in nature and has the health care functions of nourishing stomach, protecting stomach, warming stomach, reducing blood fat and losing weight. However, there is still great controversy about whether cooked tea belongs to black tea. The raw tea of Pu 'er tea certainly does not belong to black tea, and it does not meet the definition of black tea from a technical point of view.