Chapter 92 Hometown of black tea

Living in the city, his hometown has been hyped by black tea and has become famous far and wide.People often talk about tea with me. When it comes to black tea, I am proud to tell them: that is the tea from my hometown, and I am a true son of black tea. My hometown is at the junction of Xinhua and Anhua, which is the main production area of ​​black tea in Hunan. I grew up drinking black tea since I was a child, and felt life in black tea. From Anhua Jiangnan to Dongshi along Xinhua Qilichong to Anhua Fuqing to Le'an Bridge, there is a microclimate area where Anhua black tea is produced. Large, abundant rainfall, shrouded in clouds and mists; clear springs often flow out of the mountains and forests, boiling water to make tea, sweet and refreshing.According to the records of Chinese Famous Tea Books: The most famous teas produced in this place are Qujiang flakes, Anhua pine needles, black tea, etc.

Anhua dark tea is different from ordinary dark tea. The Anhua dark tea that has been circulated in history is a big tea.Big tea belongs to wild tea species, non-planted tea. It grows in the barren mountains and ridges, with luxuriant branches and leaves, spreading out. A tea tree has thousands of branches, creeping tens of meters, and can pick hundreds of catties of fresh tea leaves. There are hundreds of tea bricks and tea cakes. Anhua dark tea begins with picking big tea leaves and making big tea cakes and tea bricks.During the iron and steel smelting period, the trees in these mountainous areas were felled and the land was reclaimed for planting. Due to various reasons, the land was abandoned for a few years without planting, and the big tea sprouted and grew again.In the late 1970s and early 1980s, a batch of very good black tea was produced in this mountainous area. Later, the trees overgrown the tea trees and covered the big tea leaves, and the tea trees slowly shrank and died.Then, the farmers planted middle tea leaves in the reclaimed land. The tea leaves are slightly smaller and the leaves are thinner. Later, the tea bricks produced are all made of middle tea leaves, which are produced by machine kneading and become rough black tea.

When I was seven or eight years old, I went to the tea garden with my parents, and learned how to pick tea, pick tea, select tea, and grow tea under the guidance of my mother.Qingming tea and Grain Rain tea are valued by parents. They are carefully picked and carefully selected to become the best fine tea. The tea tree has passed the test of ice and snow in winter, and the spring is colder and slower. Thousands of tea trees germinate and loose leaves. There is a green bud on the top of the two light yellow bud leaves. Pick less than ten catties of fresh tea leaves, spread them in a cool place, after half a day of wind, knead them after dinner until a green foamy liquid flows out, then spread them, knead them lightly, put them in a basin, cover with wet Ferment for two to three hours in a towel, then spread out the tea leaves and air-dry them. After air-drying, remove the light yellow opposite leaves, which is the best fine tea, which is used as the raw material of Lei Cha.

After picking Guyu tea, the farmer planted crops in the ground, and the tea tree sprouted new buds again. After being bathed in rain and urged by the sun, the tea grew rapidly. The stems are crisp and crisp, the leaves are tender green. When the tea buds are picked off, there is dew, and the dripping tea paste exudes fragrance. The old man calls it black tea, because the brewed tea is reddish.After the four major processes of finishing, rolling, fermenting, pine firewood and open fire, black tea is made.Anhua dark tea is exquisite in processing, and special attention is paid to the drying of Wodui and Songchai over an open fire.Heaping is the key to determine the quality of black tea. After the sun-dried green tea is piled up to a certain height, sprinkle water and cover it with linen to make it moist and heat ferment, and accelerate the aging of tea leaves. The heavier the heaping degree, the darker the color of the tea soup.Pine fire drying is a unique drying method for black tea, which brings a pine smoke aroma to the tea.

The color of black tea is dark brown and oily, the taste is mellow or slightly, and the soup color is bright red and yellow. It can be brewed with water at 100°C in a tureen.Black tea is mild in nature and suitable for all ages. It clears heat and diuresis, relieves fat and stagnation, suppresses fat and loses weight.Dark tea is rich in nutrients, including vitamins, minerals, proteins, amino acids, sugars, etc.It has the effect of degreasing beef, mutton and cheese, helps digestion, relieves greasiness, smoothes the stomach, lowers fat, loses weight, softens human blood vessels, prevents cardiovascular diseases, resists oxidation, delays aging, prolongs life, fights cancer, resists mutations, Lowering blood pressure, improving carbohydrate metabolism, lowering blood sugar, preventing and treating diabetes, sterilization, anti-inflammatory, diuretic detoxification, and reducing alcohol and tobacco poisoning.Dark tea is mainly consumed by herdsmen in the western border areas, also known as frontier tea. It is the daily necessities of Tibetans, Mongolians, and Uyghur brothers. They "would rather go without food for a day than tea for a day."

The earliest black tea is produced in Sichuan, and it is steamed and pressed from green hair tea, also known as "fancha".At that time, the traffic was inconvenient and the transportation was difficult. In order to reduce the volume, it was autoclaved into blocks.After more than 20 days of wet billet accumulation, Maocha gradually turns black, and the lumps are dark brown in color and unique in flavor.Dark tea is fermented tea, a unique tea in my country. Dark tea has a long history and is rich in color and variety. The earliest dark tea appeared in the Xining period of the Northern Song Dynasty in the 11th century.The raw material of dark tea is rough and old, and the processing and accumulation fermentation time is long, and the tea leaves are dark brown.

Dark tea is divided into Hunan dark tea, Hubei old green tea, Sichuan border tea and Diangui dark tea according to the production area and technology.Hunan black tea is concentrated at the junction of Xinhua and Anhua, and is produced in small quantities in Yiyang, Taojiang, Ningxiang, Hanshou, Yuanjiang and other counties. The best raw material is the tea from Gaomaerxi.Hunan dark tea is harvested and kneaded through five processes of killing greens, first kneading, heaping, re-kneading, and drying. There are Tianjian, Gongjian, and Shengjian, and the bricks are black bricks, flower bricks, and Fu bricks.Hubei old green tea is produced in Puqi, Xianning, Tongshan, Chongyang, and Tongcheng. The tea leaves are coarse and old. The blue bricks are mainly sold in Inner Mongolia.Sichuan side tea is divided into South Road and West Road. Ya'an, Tianquan, and Rongjing produce South Road side tea, which is pressed into Kangzhu and Jinjian. Tea, steamed and packed in bamboo or round bags, is mainly sold in Aba, Qinghai, Gansu, and Xinjiang.Yunnan dark tea in Diangui black tea is made from Dian sun-dried green tea, fermented and dried by tidal water retting, and is collectively called Pu'er tea; the most famous Guangxi dark tea is Liubao tea, which is produced in Liubao Township, Cangwu County, with a history of 200 years. In history, after finishing, kneading, retting, re-kneading, and drying, raw tea still needs to be retched with tidal water, autoclaved, packed into baskets, and stacked for aging.

The compressed teas pressed in dark tea include Fu brick tea, black brick tea, flower brick tea, Xiangjian tea, green brick tea, Kang brick tea, Jinjian tea, square bag tea, Liubao tea, round tea, tight tea and so on.Black tea has a large output, second only to black tea and green tea, and is the third largest tea in my country.The high-end variety of dark tea is Fuzhuan tea, also known as Fuzhuan tea, Jingyang brick tea, Fucha, Fucha, etc., which has a unique fungus-flower fragrance.There are two types of modern Fuzhuan tea: special Fuzhuan and common Fuzhuan.The three tips in dark tea are divided into Tianjian, Gongjian and Shengjian, and the tea bricks are divided into flower bricks, Fu bricks and black bricks.

Anhua's dark tea is mainly tea brick and Qianliang tea.I once traveled in Dunhuang and other places in the west, and all the teas I saw were Anhua black tea. The most popular Fu tea in restaurants is black tea with pepper and ginger, which is very popular among herdsmen.