1. Blue brick tea
Blue brick tea can be divided into Hubei blue brick and Linxiang blue brick according to its origin. Hubei green brick tea is a brick-shaped finished product with old green tea as the main raw material, also known as "old green brick", which is mainly produced in Chibi and Chongyang in Xianning City, Hubei Province. Linxiang County, Hunan Province also produces blue bricks, which are mainly sold in Inner Mongolia and other places.
The raw materials of old green tea are coarse and old, and there are many tea stalks in it. It is made by deactivating enzymes, rolling, initial sun-drying, re-frying, re-rolling, pile-fermentation and sun-drying. Blue brick requires smooth brick surface, neat edges and corners, smooth tight knot, bluish brown color, clear embossing texture, and no mold such as black mold, white mold and Penicillium in the brick; The aroma of the endosperm is pure, the taste is pure and harmonious, the soup color is orange and bright, and the leaf bottom is dark brown.
2. Sichuan black tea
Sichuan edge tea has a long history of production. In the Qing Dynasty, it was stipulated that the side teas produced in Ya 'an, Yibin, Tianquan and Yingjing were exclusively sold in Kangzang, which was called Nanlu side tea. It was also called "Tibetan tea" because it was a kind of pressed tea specially sold in Tibetan areas. In the past, there were six colors of Nanlu side tea, such as Maojian, Fine Bud, Kangzhuan, Jinjian, Jinyu and Jincang, but now there are only two colors of Kangzhuan and Jinjian.
Kangzhuan tea, commonly known as pillow-shaped, has a smooth and compact surface, obvious spraying surface, brown color and no Penicillium and black mold. The endoplasmic aroma is pure, the soup color is red, yellow and bright, the taste is still strong, and the leaves are brown and slightly flowered.
jinjian tea is rectangular with rounded corners. The appearance and surface are smooth, slightly compact, without delamination, brown in color, free of penicillium, black mold and yellow mold, pure in aroma, bright in yellow and red in soup color, mellow in taste and dark brown in leaf bottom.
The edge tea produced in Guanxian, Beichuan, Chongqing and Dayi in Sichuan is exclusively sold in Songpan and Lixian in northwest Sichuan, and is called West Road Edge Tea. The raw materials of fresh leaves of West Road Tea are thicker and older than those of South Road Tea. Cut the branches and leaves of the tea tree that is the same year or 1-2 years old, and dry them directly after deactivating enzymes. The finished tea products along the west road include "People's Unity" Fu bricks and square bags.
the square tea bag is rectangular in shape, with slightly tight corners, with a specification of 66X5X32 and a net weight of 35kg per bag. The quality is characterized by thick stems and few leaves, yellow-brown color, slightly smoky aroma, slightly dark yellow-red soup color, mellow taste, and thick stems and yellow-brown leaves at the bottom.
4. Yunnan Pu 'er tea
Yunnan Pu 'er tea is made from Yunnan sun-dried green tea after being fermented by tidal water. Yunnan Pu 'er tea is made from Yunnan sun-dried green tea with large leaves in a certain area of Yunnan Province, which is processed into loose tea and pressed tea after post-fermentation. According to different fermentation methods, Yunnan Pu 'er tea can be divided into raw tea and cooked tea, and its appearance is brown and red. The endoplasmic soup is red and bright, with a unique taste of mellow and sweet, and the leaves are brown and red.
5. Liubao Tea in Guangxi
Liubao Tea is named after it was produced in Liubao Township, Cangwu County, Guangxi Province. Its quality characteristics are long and tight, dark brown and smooth in color, rich in red in soup color, mellow in aroma, mellow and refreshing in taste, with pine smoke and betel nut flavor, and copper brown at the bottom of leaves. Liubao tea has two kinds: bulk tea and pressed tea in baskets. Except for Guangdong and Guangxi, it was once mainly sold to Hong Kong, coastal areas and Thailand, Malaysia, Singapore and other countries.
6. Anhua black tea
Hunan Anhua black tea refers to dry tea made from fresh leaves of tea trees (mainly local varieties of Anhua) planted in Anhua, Hunan Province, through the processes of enzyme fixation, rolling, pile fermentation, pine wood baking and drying, or pressed tea made from dry tea by steaming, stepping and pressing. Its most remarkable feature is that it is baked and dried with pine wood open flame during processing, and the dry tea and its products have a slight pine smoke smell.
due to the post-fermentation characteristics of black tea, it is also a kind of tea with longer storage time, sweeter taste and more pleasant aroma. The magic of Anhua black tea lies in the golden flower-a unique golden particle produced in the processing. The study found that it is a probiotic that is very beneficial to the human body. Experts named it "Ascomycetes coronatus", which has strong effects of lowering blood fat and blood pressure and regulating sugar metabolism.
7. Fuzhuan
Shaanxi Fuzha tea originated from Jingyang, Xianyang, Shaanxi Province, with a history of nearly a thousand years. It flourished in the Song Dynasty and flourished in the Ming and Qing Dynasties and the Republic of China. The tea body is tight, 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 the 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 of China that "one day without Chaze stagnation, three days without Chaze pain" and "one day without food is better than one day without tea".
the pressing of fuzhuan brick tea should go through the processes of raw material treatment, steam retting, pressing and shaping, hair drying and finished product packaging. Its pressing procedure is basically the same as that of black brick and flower brick, but the difference is in the thickness of brick shape. Because Fuzhuan brick has a unique "blooming" process, in addition to many conditions, an important condition is that the brick body is moderately elastic, which is convenient for microbial reproduction.
Another difference between Fu Brick and Black Brick and Flower Brick is that the brick is not directly sent to the drying room for drying after it is withdrawn from the brick mold, but the trademark paper is wrapped first and then sent to the drying room for drying in order to promote "blooming". The drying speed does not require quick drying, and the whole drying period is double black, and the flowers are baked twice as long, so as to "grow golden flowers" slowly (that is, to produce Ascomycetes coronata).
The outstanding effect of Fuzhan tea lies in the fact that there is a kind of golden flower fungus (Ascomycetes coronata), 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 herdsmen, who mainly eat meat, would rather have no food for three days than no tea for one day.
8. Tiles
Tiles are called "flower rolls" in history, and they are also called "thousand taels of tea" because a roll of tea is 1 taels on the old scale. In the past, the processing method of flower rolls was to use the high-quality black tea from Gaojiaxi and Majiaxi in Anhua as raw materials, and build it into a cylindrical shape with a stick hammer, with a height of 147 cm and a diameter of 2 cm. The workmanship was fine and the quality was excellent.
9. Three-pointed tea
Three-pointed tea is Tianjian, Gongjian and Shengjian respectively. Three-pointed black tea is pressed with first-,second-and third-grade black tea respectively. Tianjian has a strong taste, Gongjian has a mellow taste, while Shengjian has a slightly astringent taste.
Extended information:
Taboos for drinking black tea
1. Avoid drinking new tea
New tea has a short storage time and contains more unoxidized polyphenols, aldehydes, alcohols and other substances, which has a strong stimulating effect on human gastrointestinal mucosa and is easy to induce stomach diseases. Therefore, black tea should be drunk less, and new tea stored for less than half a month should be avoided.
2, women can't drink black tea during menstruation
Experts suggest that it is best not to drink black tea during women's menstrual cycle, because every time menstruation comes, women's bodies will consume a lot of iron. The study found that in addition to the normal loss of iron in human body, women lose an extra 2 mg of iron every time they menstruate.
3. Avoid drinking tea all over the head
Tea has been polluted by pesticides and other harmful substances in the process of cultivation and processing, and there is always some residue on the surface of tea. Therefore, the first tea has a washing effect and should be abandoned.
4. Pregnant women should drink black tea in moderation.
Pregnant women can drink black tea, but they must pay attention to the dosage. Excessive drinking can easily cause harm to their health. If you drink too much black tea, it will easily lead to pregnancy anemia in pregnant women, and the children in the abdomen may also have congenital iron deficiency anemia, which is an irreparable injury for life.
Reference:
Baidu Encyclopedia-Black Tea
People's Network-Black Tea Can Reduce "Three Highs" Taboos for Drinking Black Tea Need to Know.