The unique craftsmanship and efficacy of Anhua Dark Tea

Release time:2018-10-31

What is Anhua Dark Tea?

Considering several factors such as raw material basis, processing technology and quality characteristics.

Anhua Dark Tea is made from the large and medium-sized leaf species in the mountainous area of Anhua. It has been processed by five processes: green-killing, primary rolling, pile-fermentation, second rolling, and pinewood fire drying. It is a general term for the scented alcohol that is mellow or slightly simmered, the soup is red and bright, and the black tea with a unique pine scent is used and the pressed tea is formed by steam pressing. Among them, glutinous rice dumplings and pine wood fire drying are the two core processes for the formation of Anhua Dark tea.

The birth of Anhua Dark tea

Hunan is the origin of Chinese dark tea. The main producing areas are Anhua and Linxiang. Later, it gradually spread throughout Yiyang, Taoyuan, Ningxiang and other places; the rise of Anhua Dark Tea has benefited from the long-lasting “tea horse trade” of the mine, which is the main media and trade marketing channel of Anhua Dark Tea. Tea-horse trading, originally seen in the Tang Dynasty, to the beginning of the Song Dynasty, the establishment of the "tea horse" department, only to customize.

Determination of the status of Anhua Dark Tea

Around 1524, Anhua dark tea belongs to private tea and cannot be sold. By 1595, dark tea was officially designated as "official tea" by the court. 1524—1595 Northwest tea merchants cross the border to come to Anhua to transport dark tea more frequently. The censor Li Nan reported to the court, after the Ministry of instructions, from this northwestern official tea to Sichuan, Hanzhong tea, Hunan dark tea supplemented. The side selling tea, also known as "official tea", is controlled by the government to exchange horses with the frontier minority.

Characteristics of Anhua Dark Tea

Anhua Dark Tea is a special tea in China's six major teas (green, yellow, white, cyan, black, dark). The reason is:

1. Hava a long history.

2. The raw materials are special. Most of the raw materials used in dark tea products are fresh leaves with high maturity, and the leaves of the tea are coarse and have a certain proportion of stems.

3. The process is complicated. Dark tea processing generally takes more than 20 or even more than 30 processes to complete from raw materials to finished products.

4. Unique taste. The finished product is not bitter, and the taste is sweet and pure. The color is bright and clear. Taste dark tea, which is a beautiful enjoyment in terms of sight and taste.

5. Resistant to display, with a collection of value-added features.

6. Unique effect.

Development of Anhua Dark Tea

1. Tianjian Tea

During the Qing Emperor Qianlong's reign, Anhua tea producers, at the request of Shanxi tea merchants, picked fine leaves and finely processed them into high-grade dark tea, the Tianjian tea, for the upper middle class of the Northwest Border Region. During the Qing Daoguang years, the Tianjian tea was designated as “tribute tea” for the royal family to drink.

2、Qianliang Tea(Huajuan Tea)

In the first year of Qing Daoguang (1820), Anhua invented the "congee tea", also known as "Huajuan tea", each weighing 100 liang (old name), called "Anhua Bailiang tea", also known as "Daoguang Anhua Bailiang tea". During the Qing Dynasty (1862 - 1874), Shanxi tea merchants and Anhua Bianjiang Liu surnamed brothers jointly developed Anhua Qianliang tea on the basis of "Bailiang tea", and the weight gain was 1000 liang per ( Old name), made into Huajuan tea, alias "Anhua Qianliang tea", also known as "Tongzhi Anhua Qianliang tea". In 1952, Baishaxi Tea Factory hired the introduction of Liu's, large-scale production Anhua Qianliang Tea. In 1958, Baishaxi Tea Factory switched to machine-pressed brick tea. From 1958 to 1983, there was no production of Anhua Qianliang tea. In 1983, Baishaxi resumed production of traditional Anhua dark tea products - Qianliang Tea.

3. Dark Brick Tea

In May 1939, Peng Shaze, founder of Baishaxi, succeeded in testing in Anhua. In 1940, he began to produce large-scale machinery in the brick tea factory in Hunan Province.

4. Fu Brick Tea

Around 1644, Shanxi Jingyang used Anhua raw dark green tea as raw material, hand-made bricks, called "Jingyang brick", and local people called "lake tea", which needs to be made in Futian, so it is called "Tianfu tea". With its efficacy as a bandit, there is "fu brick". In 1953, Baishaxi Tea Factory made the first piece of “Fu Brick Tea” in Anhua. Breaking the myth that brick tea can only be suppressed in Jingyang, Shanxi.

5. Hua Brick Tea

Due to the complicated operation of making Huajuan tea, labor intensity and seasonality, in order to improve production efficiency, in 1958, Baishaxi Tea Factory tried to suppress "Hua Brick Tea" by mechanical means.

Several characteristics of Anhua Dark Tea:

Appearance: rough and atmospheric packaging original quaint.

Color, aroma: finished black brown oil, soup color red and yellow bright, pure aroma, with pine scent.

Taste: tastes mellow, back to sweet, old tea has aroma.

Efficacy: digestion, greasy, lowering blood sugar, lowering blood pressure, lowering blood fat, keeping water, soothe the nerves, beauty.

Qianliang Tea are traditional craft products that were produced in the 1950s. Due to the acquisition of overseas markets, this rare place of origin in the Anhua mountain area was able to reappear at the beginning of the 21st century and is popular in Guangdong and Southeast Asia. Its reputation is no less than the popular Pu'er in today's world. It is praised by the authoritative Taiwanese tea book as "the classic of tea culture, the concentration of tea history, and the best in tea."

Anhua Qianliang Tea, that is, Huajuan Tea stopped production after disappearing in the market for many years, but feared that the processing technology of Huajuan tea was lost. In 1983, Baishaxi Tea Factory in Hunan Province decided to hire a group of old technicians to return to the factory and lead a group of young workers to participate in the production. From the early summer to the late autumn, it took more than four months to produce 307 Huajuan teas. The Huajuan tea produced in the same year has now flowed into tea collection halls, exhibition halls, overseas and Hong Kong and Taiwan areas in different forms and channels, and some of them have flowed into the consumption and collection of people and families at all levels.

“Qianliang Tea” is a traditional tea of Anhua. It is named after the net content of each roll (the branch) is 1000liang (the old scale 16liang is 0.5 kg), because of its appearance, It is also known as Huajuan Tea. “Qianliang Tea” stands in the world's tea industry with its quaint and atmospheric style. “Qianliang Tea” uses dark tea, which is commonly known as “post-fermented tea” in tea culture, as long as it is stored in dry and odorless. The longer the time, the more effective its pharmacological health benefits, and the more mellow and natural. In recent years, “Qianliang Tea” has become a collection of visionary people and living room decorations. The entire production process of Qianliang Tea is done by hand, with strong processing skills, difficulty and physical exertion. Under the catalysis of natural conditions, it is self-fermenting, drying, and fine workmanship. Qianliang Tea has been more than a thousand years old and have been crowned as the "King of all teas" by the world. It is the treasure of Chinese tea culture.

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