2. Famous types of black tea:
(1) rich brick
Fu Cha, Shaanxi Province was produced in Jingyang, Xianyang, Shaanxi Province, with a history of nearly a thousand years. It flourished in the 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. Especially for nomadic people who live in desert, Gobi, plateau and other desolate areas and live on beef, mutton and cheese as their staple food, in the absence of vegetables and fruits, there is a saying in the northwest that "one day without Chaze stagnation, three days without Chaze pain" and "one day without food is better than one day without tea".
Jingyang County is located in Xianyang City, and Jingyang County is located in the middle of Guanzhong Plain, downstream of Jinghe River. It connects Sanyuan and Gaoling counties in the east, Weicheng District of Xianyang City in the south, faces Liquan County across Jinghe River in the west, and adjoins Chunhua and Sanyuan counties in the north. Jingyang County is 44 kilometers from Xi 'an Chengbei Bus Terminal. The appearance of Fu Cha tea was about 1368 (the first year of Hongwu, that is, the early establishment of Zhu Yuanzhang's "Ming Taizu"). It is made of black tea from Anhua, Hunan, and it is handmade. Because the raw materials are sent to Jingyang for production, it is called "Jingyang brick". Fu brick was called "lake tea" in the early days, and it was also called "Fu tea" because of its processing in dog days. The origin of the name is because its efficacy is similar to that of Smilax glabra, so it is called "Fucha" or "Fuzhuan Brick" from the beauty of "Fucha". Because it was made by the government, 30% to 50% of brick tea was paid as tax in Lanzhou in the early Qing Dynasty. This batch of tea was sold to the government, also called "official tea" and "official tea". The remaining brick tea is sold by tea merchants in designated sales areas according to government instructions, so it is called "attached tea". During the Daoguang period of Qing Dynasty, the thick yellow leaves of Anhua black hairy tea were crushed into big bags, weighing 90 kilograms, and transported to Jingyang, Shaanxi Province to be pressed into bricks.
The pressing of Fuzhuan brick tea should go through the processes of raw material treatment, steam retting, press forming, hair drying and finished product packaging. Its pressing procedure is basically the same as that of blue bricks and tiles, but the difference lies in the brick thickness. Because the rotary brick has a unique "frosting" process, in addition to many conditions, an important condition is that the brick has moderate elasticity and is convenient for microbial reproduction. Another difference between Fu Brick and black brick Brick and Flower Brick is that the brick is not directly sent to the drying room for drying after it is taken out of the brick mold, but is first wrapped with trademark paper and then sent to the drying room for drying, so as to promote "flowering". The drying speed does not need quick drying, the whole drying cycle is double black, and the baking time of flowers is twice as long as that of double black, so as to slowly "grow golden flowers" (that is, produce ascomycetes).
The outstanding effect of Fu tea is that there is a kind of golden flower fungus (ascomycete), which makes brick tea full of yellow "golden flowers". The more luxuriant the "golden flower" is, the better its quality will be, and the greater its adjustment to digestion and physiology will be. The northwest herders, who mainly eat meat, would rather have no food for three days than no tea for one day. It can be seen that Fuzha tea is important in their lives. It is an indisputable fact that poria tea can eliminate stagnation, reduce blood fat and balance physiology. The "golden flower" of Fuzhuan tea is obvious at a glance, and the fungous function of Fuzhuan tea is irreplaceable by other teas. Fuzhuan tea contains a variety of amino acids, vitamins and trace elements. Fuzhuan tea raw materials can inhibit human rotavirus and effectively block the formation of carcinogenic nitroso compounds in human body. The content of lipolytic enzyme is higher than other teas.
(2) Tiles
"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. At present, there are several specifications such as 1kg and 2kg. Although the shape of flower bricks is different from that of flower rolls, the internal substances are basically similar, which has become a new variety of black tea, replacing the historical scented tea and has been appreciated and welcomed by the sales area. The name of "flower brick" comes from: first, it is changed from a roll shape to a brick shape, and second, there are patterns on all sides of the brick surface to show the difference from other brick teas, so it is named "flower brick". The production technology of flower brick tea is basically the same as that of black brick tea. Most of the raw materials for pressing ceramic tiles are third-grade black tea, and a few are degraded second-grade black tea. The total stem content does not exceed 15%. After raw tea enters the factory, it must be screened, crushed, stacked and other processes to make qualified semi-finished products, and then autoclaved, baked and packaged. The process is the same as that of black brick tea.
(3) black brick
Anhua black tea has a long history. Historically, the main commodities transported by the "Silk Road" across Eurasia were silk, porcelain and tea. Anhua black tea is continuously transported to the northwest frontier through the ancient Silk Road, and also sold to Russia, Britain and other countries.
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.
(4) Green brick tea
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. Lei Zhongwan, a merchant of Yangloudong, opened Yangloudong Tea House in the first year of Qing Qianlong (AD 1736) and later renamed Dongzhuang Tea House. "The public set up a teahouse in Sitian before making tea bricks" (Biography of Zhong Wangong). Tea shop is located in the middle of Miaochang Street, Guzhen Town, Yang Lou, and the factory building is located 60 meters below Guanyin Spring. Yangloudong tea is made from Guanyin Spring. Because Guanyin Bodhisattva rode on the lotus, brick tea has been produced for more than 200 years, and it is said that "the source of brick tea is Bainiandong Village". It is made from old green tea by high-temperature steam pressing. The soup is red and clear, fragrant, pure, sweet and meaningful. After fermentation, autoclaving at high temperature and natural storage, catechins and tea polyphenols in green brick tea are more soluble in water than ordinary tea. Drinking green brick tea not only quenches thirst, but also has its unique effects of relieving boredom, invigorating stomach, reducing fat and slimming, keeping out the cold and refreshing, sterilizing and stopping diarrhea, which is beyond the reach of other teas. Mainly sold to Inner Mongolia, Xinjiang, Tibet, Qinghai and other northwest regions and Mongolia, Georgia, Russia, Britain and other countries.
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. Drinking green brick tea has the functions of refreshing, helping digestion, sterilizing and stopping diarrhea, and reducing the three highs (hyperglycemia, hyperlipidemia and hypertension). It is the daily consumer goods of people in northwest China such as Inner Mongolia and belongs to the national emergency reserve materials. Among them, Sichuan brand blue brick tea produced by Hubei Zhaoliqiao Tea Factory Co., Ltd. is the only Chinese time-honored brand recognized by the Ministry of Commerce in the black tea industry, which has a long-standing reputation and is still the daily first choice of people in border areas. Some ethnic minority consumers who don't know Chinese can feel at ease as long as they have three dents when they touch bricks. "Three roads" (that is, the word "Sichuan") has become a symbol of honesty in the minds of people in the frontier areas.
(5) Thousand Liang teas
During the Tongzhi period of the Qing Dynasty (1862- 1874), Hunan tea merchants created a thousand taels of tea on the basis of "hundred taels of tea", namely "Huajuan" tea. The net overlap per thousand taels of finished tea leaves was formerly called 1000 taels, so it is commonly known as "thousand taels of tea". Liangqian tea is made from Anhua local high-quality black tea, which is steamed and softened, poured into a long basket with giant knotweed leaves and brown slices, built with tools such as sticks and hammers, and hammered repeatedly by twisting, pressing, treading, rolling and hammering, so that the tea branches meet the requirements of compactness and solidity, and finally form a height of 65,438.
The packaging of thousand-taels of tea leaves is unique, with huge and straight appearance and great visual impact. Its appearance is black and shiny, its soup color is orange and bright, its taste is mellow, and its taste is fragrant with giant knotweed, bamboo yellow and glutinous rice. The longer it is stored, the better it tastes.
The production process of Liangqian tea is exactly the same as that of Bailiang tea, but the smaller the tea, the more difficult the production process and the higher the technical requirements for technicians. Qianbailiang tea is a classic tea in Anhua black tea in Hunan, and aged tea is the best. Qianbailiang tea, which has existed for 50 years, has a market value of about 2 million yuan. Qianbailiang tea is the treasure of town shops in Korea and Japan, and the collection of Qianbailiang tea is more popular. It is said that Qianliang tea has a good health care effect. The special fermentation process of "sun exposure and night dew" has created the unique quality characteristics and unique pharmacological effects of Qianliang tea on human body. The long-term storage of Qianliang tea has a "medicine" effect on the treatment of gastrointestinal diseases. Clinical experiments have proved that "Qianliang Tea" has obvious auxiliary effect on improving human blood circulation and reducing blood lipid and blood pressure. "Qianliang Tea" is made of black tea commonly known as "post-fermented tea". Therefore, as long as it is stored in a dry and tasteless place, its pharmacological health care function will be more prominent and its taste will be more mellow and natural. "Thousand taels of tea" has become a visionary's collection and living room decoration.
(6) Kang Chuan Jin Jian
Founded around 1074, it mainly uses raw materials from Ya 'an and Leshan, Sichuan, and then expanded to Yibin and Chongqing. Mainly sold to Tibet, Qinghai, Ganzi, Sichuan and other Tibetan areas. Produced in Sichuan Ya 'an, Yibin, Jiangjin, Wanxian and other state-owned tea farms (factories), with an annual output of nearly 10,000 tons.
They are all brick-shaped teas that have been autoclaved. The quality of Kang brick is high, but the quality of Jin Jian is poor. The processing method is the same, but the difference is the quality of raw materials.
Jiankang bricks and golden tips have a wide range of raw materials, such as making Zhuang tea, sun-dried green tea, strip tea, tea stems, tea fruits and so on. Therefore, the raw materials of raw tea must be carefully selected in advance, and then screened, cut, winnowed and picked. In order to achieve the purpose of removing sand and vegetation, the stems should be moderately grown to make even-shaped sprinkled noodles and tea. Then, according to the quality standards stipulated by the state, reasonable ingredients are made, and health bricks and golden tips are made through the manufacturing processes such as weighing tea, steaming tea and pressing.
Kang brick tea has a net weight of 0.5 kg each, and Jin Jian has a net weight of 2.5 kg each. Kang brick is a fillet pillow with the size of 17×9×6 cm. The golden tip is also a round pillow with a size of 24× 19× 12 cm. Kang brick has brown appearance, pure aroma, mellow taste, thick soup color and thick flowers at the bottom of leaves; Golden tip is brown in appearance, mild in aroma, mellow in taste, bright in water color, and dark brown and rough in leaf bottom.
20 13, Aquilaria sinensis black tea and Huanghuali black tea obtained national patents.
(7) Sichuan Border Tea
Sichuan edge tea can be divided into two types: southern tea and western tea. Nanbian tea produced in Ya 'an, Tianquan and Jing Rong, Sichuan, used to be divided into six colors: Maojian, Yaoxi, Kangzhuan, Jinyu and Jincang, but it was simplified into Kangzhuan and Jinjian, which were mainly sold to Tibet, Qinghai and Ganzi Tibetan Autonomous Prefecture, Sichuan. The method of making tea on the south side of the road is to cut the branches and leaves with a knife, and dry them after many times of "stacking" and "steaming". South Road Side Tea (Tibetan Tea) is a kind of black tea, and its production method is the most complicated, and it is made through more than 32 processes. Tea produced in guanxian, Chongqing, Dayi and other places in Sichuan is steamed, pressed and put into bamboo bags to make square-wrapped tea or round-wrapped tea, which is mainly sold to Aba Tibetan Autonomous Prefecture in Sichuan and Qinghai, Gansu and Xinjiang provinces (regions). The method of making tea on the west side of the road is simple, and the collected branches and leaves can be directly dried.
(8) Guangxi Wuzhou Liubao Tea
The most famous black tea in Guangxi is Wuzhou Liubao Tea, which is named after it is produced in Liubao Township, Cangwu County, Wuzhou City, Guangxi. It has a production history of thousands of years. In addition to Cangwu County, Hezhou, Hengxian, Cenxi, Yulin, Zhaoping, Lingui, Xing 'an and other counties also have a certain output. The production technology of Liubao tea includes enzyme fixation, kneading, retting, re-kneading and drying. After making coarse tea, it still needs to be brewed with tidal water, steamed and put into baskets, piled up and aged, and finally the taste of Liubao tea becomes red, strong, mellow and old. Liubao tea in Wuzhou, Guangxi enjoys a good reputation both at home and abroad. 20 10 and 20 1 1, Guangxi Spring Tea Party was held twice, forming a good brand effect of tea culture city.
Wuzhou Liubao tea is a kind of special black tea with unique quality. Its aroma is valued by Chen, and it has a broad market in Hong Kong, Macau, Southeast Asia, Japan and other places. Black tea is unique to China. Because the color of tea is black, it is called black tea. People in China generally don't like aged tea. It is said that the Japanese are more devoted to new tea; But the Japanese began to favor Pu 'er tea, the representative of black tea produced in Yunnan, and Liubao tea produced in Wuzhou, Guangxi. This is probably influenced by the custom of drinking old tea in Hong Kong.