The earliest black tea was produced in Sichuan and was made from steamed green tea. Since tea from Sichuan had to be transported to the northwest region, transportation was inconvenient and difficult to transport at that time, so it had to be reduced in volume and autoclaved into clumps. During the process of processing into briquettes, it takes more than 20 days of wet briquette accumulation, so the color of the maocha gradually changes from green to black. The color of the finished tea lumps is dark brown and forms the unique flavor of the tea. This is the origin of dark tea. Dark tea is a kind of tea made by bacterial fermentation. Its emergence has a history of more than 400 years. Because the raw materials of dark tea are relatively coarse and old, they often need to be accumulated and fermented for a long time during the manufacturing process, so the leaves are mostly dark brown, so it is called "dark tea". Dark tea can be divided into Hunan dark tea, Hubei old green tea, Sichuan edge tea and Diangui dark tea according to different production areas and differences in technology. For people who are used to drinking light green tea, black tea is often difficult to swallow for the first time, but as long as they drink it for a long time, people will like its unique and rich flavor. Dark tea is popular in Yunnan, Sichuan, Guangxi and other places, and is also loved by Tibetans, Mongolians and Uyghurs. Now dark tea has become a necessity in their daily lives.

Dark tea is a post-fermented tea, which is unique to my country. It has a long production history and is mainly made into pressed tea for side sales. It is mainly produced in Hunan, Hubei, Sichuan, Yunnan, Guangxi and other places. . The main varieties include Hunan dark tea, Hubei Laobian tea, Sichuan Bian tea, Guangxi Liubao loose tea, Yunnan Pu'er tea, etc. Among them, Yunnan Pu'er tea has long been famous at home and abroad.

[Edit this paragraph] Technology

The basic technological process of dark tea is greening, rolling, stacking and drying. The raw materials of dark tea are generally coarse and old, and the production process often takes a long time to accumulate and ferment. Therefore, the leaf color is oily or dark brown, so it is called dark tea. Black tea is mainly consumed by ethnic minorities in border areas, so it is also called border tea. Black tea is the main raw material for various pressed teas. The pressed teas of various black teas are necessities in the daily life of the Tibetan, Mongolian and Uyghur ethnic groups. There is a saying that "it is better to live without food than to live without tea." " said. Due to differences in production areas and techniques, dark tea can be divided into Hunan dark tea, Hubei old green tea, Sichuan edge tea and Diangui dark tea.

[Edit this paragraph] Introduction to several types of dark tea

Hunan dark tea is mainly produced in Anhua. The best dark tea raw materials are tea produced in Gaoma Erxi. In addition, Yiyang, Taojiang, Ningxiang, Hanshou, Yuanjiang and other counties also produce a certain amount. Hunan dark tea is made from fresh leaves that have been harvested through five processes including greening, initial kneading, stacking, re-kneading and drying. Hunan black tea is rolled into a loach shape, with oily black color, orange-yellow soup color, yellow-brown leaf base, and mellow aroma, with the aroma of pine smoke. Black tea is called Tianjian after being steamed and put into baskets. The bricks that are steam-pressed are black bricks, flower tiles or Fu bricks.

Hubei Laoqing Tea Laoqing tea is produced in Puqi, Xianning, Tongshan, Chongyang, Tongcheng and other counties. The harvested tea leaves are thicker and older, containing more tea stems. After being cured, It is made by rolling, first drying, re-frying, re-kneading, stacking and sun-drying. The finished product, which uses old green tea as raw material and is autoclaved into a brick shape, is called "old green brick" and is mainly sold in the Inner Mongolia Autonomous Region.

Sichuan Biancha Sichuan Biancha is divided into two categories: South Roadside Tea and West Roadside Tea. South Roadside Tea produced in Sichuan Ya'an, Tianquan, Rongjing and other places is pressed into pressed tea - Kangzhuan , Jinjian, mainly sold to Tibet, but also sold to Qinghai and Ganzi Tibetan Autonomous Prefecture in Sichuan. Western roadside tea produced in Guanxian, Chongqing, Dayi and other places in Sichuan is steamed and pressed into bamboo strips to make square or round tea. It is mainly sold in Sichuan Aba Tibetan Autonomous Prefecture and Qinghai, Gansu, Xinjiang and other provinces ( district). The South Roadside Tea production method is to use a cutter to harvest the branches and leaves, freeze them, and then dry them in the sun after being "gathered", "steamed, and distilled" for many times. The preparation method of West Roadside Tea is simple, just dry the harvested branches and leaves directly.

Dian Guangxi Dark Tea Yunnan dark tea is made from Yunnan sun-dried green tea, which is fermented and dried in tidal water. It is collectively called Pu'er tea. This kind of Pu'er loose tea has thick strips, orange-yellow soup color, mellow aroma and special aged aroma, and can be drank directly. Using this loose Pu'er tea as raw material, it can be steamed and pressed into pressed tea of ??different shapes - cake tea, tight tea, round tea (i.e. Qizi cake tea).

The most famous Guangxi dark tea is Liubao tea, which is named after it is produced in Liubao Township, Cangwu County, Guangxi.

It has a production history of more than 200 years. Now, in addition to Cangwu, Hexian, Hengxian, Cenxi, Yulin, Zhaoping, Lingui, Xing'an and other counties also have a certain amount of production. The manufacturing process of Liubao tea is greening, rolling, retting, re-kneading and drying. After the raw tea is made, it still needs to be soaked with water, steamed and packed into baskets, stacked and aged. Finally, the Liubao tea soup tastes red and red. Characteristics of strong, mellow and aged.

Pu'er tea and Liubao tea are special black teas with unique quality and aged aroma. They have a wide market in Hong Kong, Macao, Southeast Asia and Japan. Dark tea is a tea unique to China. Because the color of the tea leaves is jet black, it is called dark tea. Chinese people are generally not very keen on aged tea. It is said that the Japanese are more interested in new teas; however, recently, the Japanese have begun to favor "Pu'er tea", the representative of dark tea produced in Yunnan. This is probably influenced by the custom of drinking old tea in Hong Kong.

1. Sanjian

Tianjian: It is made from first-grade black tea. It has a dark appearance, a fragrant inner aroma, and a rich taste. The soup is orange-yellow and the bottom of the leaves is yellow. brown.

Gongjian: It is made from second-grade black tea. It has black and brown appearance, pure aroma, mellow taste, slightly orange-yellow soup color, and yellowish-brown and dark leaf bottoms.

Shengjian: It is made from third-grade black tea. The appearance is dark brown, the aroma is light, slightly burnt, the taste is strong and slightly astringent, the soup is dark brown, and the bottom of the leaves is dark brown and thick.

2. Flower tiles

"Flower tiles" were historically called "Huamuan". Because a roll of tea weighs 1,000 taels on the old scale, it is also called "Qianliang tea". In the past, the processing method of Hanamaki was to use high-quality black tea from Gaojiaxi and Majiaxi in Anhua as raw materials, and hammer it into a long tube basket, forming a cylindrical shape with a height of 147 cm and a diameter of 20 cm. , fine workmanship and excellent quality. In 1958, Hunan Baishaxi Tea Factory adapted to the needs of the development of the situation. After many experiments, it finally transformed the "Hanamaki" into a rectangular brick tea. The dimensions are 35×18×3.5 cm. There are patterns on the front side, the color of the brick surface is dark brown, the internal aroma is pure, the taste is rich and slightly astringent, the soup is red and yellow, the bottom of the leaves is old and tender, and the net weight of each brick is 2 kg. At present, there are several specifications such as 1kg and 2kg. Although the shape of the tiles is different from the flower roll, the inner quality is basically similar. It has become a new variety of dark tea, replacing the historical scented tea, and has been appreciated and welcomed by the sales area. The name "huazhuan" comes from, firstly, the brick shape was changed from a roll, and secondly, there are patterns on the four sides of the brick surface to show the difference from other bricks, hence the name "huazhuan". The manufacturing process of flower brick tea is basically the same as that of black brick tea. The raw material components of pressed tiles are mostly third-grade black tea and a small amount of downgraded second-grade black tea. The total stem content does not exceed 15. After the Maocha enters the factory, it must go through processes such as screening, crushing, and stacking to make qualified semi-finished products, which will then be autoclaved, baked, and packaged. The process is the same as that of black brick tea.

3. Fu Brick tea pressing needs to go through raw material processing, steam retting, pressing and shaping, flowering and drying, and finished product packaging. The pressing process is basically the same as that of black and flower bricks. The difference lies in the thickness of the brick shape. Because Fu bricks have a unique "flowering" process, in addition to requiring many conditions, an important condition is that the bricks must be moderately tight to facilitate the reproduction of microorganisms. Another difference between Fu bricks and black and flower bricks is that after the bricks exit the brick mold, they are not sent directly to the drying room for drying. Instead, in order to promote "blooming", the bricks are first wrapped with trademark paper and then sent to the drying room. Room drying. The drying speed does not require fast drying. The entire drying period should be more than twice as long as the double black and double roasting periods, in order to slowly "flower" (that is, produce coronoid fungus).

4. Black Brick

Fu Brick Tea is in the shape of a rectangular brick with a specification of 35×18.5×5 cm. The surface of the specially made Fu bricks is dark brown in color, the internal aroma is pure, the taste is mellow, the soup is bright red and yellow, and the bottom of the leaves is evenly dark brown. Ordinary Fu Zhuan has a yellowish-brown surface, pure inner aroma, mellow and rich taste, bright red-yellow soup, and dark brown and thick old leaves at the bottom. The net weight of each brick is 2kg.

Due to its unique craftsmanship and special quality, Fu Brick has good nutritional and health value, which is mainly reflected in two aspects: first, it reduces fat and relieves greasiness and has a good hangover effect. Eating greasy meat and drinking it are particularly good at digestion and relieving greasiness, which is why the carnivorous people particularly like this kind of tea.

Often drink a cup of Fuzhuan tea after a feast of wine and meat, or drink it with food, which makes people feel extremely comfortable; secondly, it nourishes the stomach, strengthens the stomach, and clears the triple burner. The habit of taking Fu Bricks. When experiencing abdominal pain or diarrhea, the elderly are accustomed to taking Fu Bricks instead of medicine, which is extremely effective.

The most suitable tea for reducing abdominal fat

Drinking tea is not a purely leisure thing, the key depends on what kind of tea you drink. Losing weight easily while chatting casually, hmm, isn’t it a bit whimsical? A series of recent experimental results in Japan show that some teas can effectively prevent obesity.

Tea contains a lot of dietary fiber, but dietary fiber cannot be digested. If it stays in the stomach for a long time, you will feel full. More importantly, it can also burn fat, and the key to this effect lies in vitamin B1. Tea is rich in vitamin B1, which is a necessary substance that can fully burn fat and convert it into heat energy.

1. Dark tea: can inhibit the accumulation of fat in the lower abdomen. When people talk about obesity, they immediately think of abdominal fat, and black tea has a significant effect on inhibiting the increase of abdominal fat. Black tea is made by fermentation of Aspergillus niger and, as the name suggests, is black. A punol component is produced during the fermentation process, thereby preventing fat accumulation. If you want to use black tea to lose weight, it is best to drink freshly brewed strong tea. In addition, you should keep drinking 1.5 liters a day, drink one cup before and after meals, and stick to it for a long time.

Dark tea has a long production history in my country, mainly produced in Hunan, Hubei, Sichuan, Yunnan, Guangxi and other places. Dark tea can be brewed and drank directly, or it can be pressed into pressed tea (such as various brick teas). The color of their soup is almost deep red, and the bottom of the leaves is evenly spread and shiny.

2. Jimnaima tea: effectively inhibits sugar absorption. In Indian medicine, this jimnaima tea appears frequently. Jimnaima is also nicknamed "sugar kill". After chewing its leaves and then eating sugar, you will not feel sweet in your mouth. The intake will naturally be greatly reduced, and the absorption of sugar and carbohydrates will be reduced, thus converting into The amount of fat is relatively reduced. Jimnaima tea is not only effective in preventing, treating and improving obesity, but also has an auxiliary treatment effect on diabetes.

3. Lotus leaf tea: an ancient secret medicine for weight loss. A drink made from lotus flowers, leaves and fruits, which not only makes people feel refreshed, but also improves complexion and reduces weight. Making full use of lotus leaf tea for weight loss requires some tips. The first brew must be strong tea, the second brew will not be as effective. Secondly, drink it 6 times a day. People with signs of constipation can drink 4 sachets a day and drink it 4 times a day to make the stool smooth, which is more beneficial to weight loss. Third, it is best to drink it on an empty stomach. The advantage is that you don’t have to go on a diet. After drinking lotus leaf tea for a period of time, your preference for food will naturally change and you will no longer like greasy food.

[Edit this paragraph] How to drink dark tea

The production process of dark tea generally focuses on fermentation or post-fermentation, and some are pressed into brick tea, cake tea and loose tea. Since the degree of fermentation is similar to that of black tea, the brewing method is basically the same as that of black tea, such as loose tea Pu'er tea, Liubao tea, Jiuluan tea, etc. Generally, teapots and tea sets are used for brewing.

The brewing method: place about one-half or one-third of the tea pot, the boiling water temperature is 100 degrees Celsius; the soaking time is 30 seconds to one minute, and the second brewing time is 20 seconds for each brewing seconds and can be brewed four to five times. If you use pressed Pu'er tea cakes, they must be crushed first and then brewed using the above method.

Due to different regions, different ethnic groups, and different customs, the preparation methods of Chinese pressed tea are also different. At present, most of the pressed tea produced in China is brick tea. Unlike loose tea, it is very compact. Therefore, it is difficult to extract the tea juice when brewing with boiling water. When drinking, the brick tea needs to be crushed first and cooked in a pot or kettle. And during the cooking process, constant stirring is required to fully extract the tea juice. In addition, the people who drink pressed tea are mainly concentrated in plateau areas, where the air pressure is low and water boils at less than 100 degrees Celsius. If you use the brewing method to make brick tea, the tea juice will not be easily leached out. At the same time, when cooking, most seasonings are added and consumed in a mixed drink.

[Edit this paragraph] Health care function

1. Supplement dietary nutrition

Dark tea is rich in nutrients, the most important of which are vitamins and minerals, as well as proteins, amino acids, sugars, etc. For the residents of the northwest who mainly eat beef, mutton and cheese and lack vegetables and fruits in their diet, long-term drinking of Hunan black tea is an important source of essential minerals and various vitamins for their human body. It is said to be the tea of ??life.

2. Helps digestion, relieves greasiness, and smoothes the stomach

The caffeine, vitamins, amino acids, phospholipids, etc. in black tea help the human body digest and regulate fat metabolism. The stimulating effect of caffeine can increase the secretion of gastric juice, thus Increase appetite and aid digestion. Japanese scholars have proven through scientific tests that dark tea has strong functions such as relieving greasiness and digesting food. This is why carnivorous people particularly like this kind of tea.

The food structure of the ethnic minority people in northwest my country is beef, mutton and cheese, so there is a saying that "it is better to go without food for three days than to go without tea for one day". This is consistent with the fact that tea can "remove fat" The effect of "removing the fishy smell" has a lot to do with it.

In addition, dark tea can also improve the intestinal microbial environment and has the function of smoothing the stomach. There is a folk tradition in our country to use black tea to treat abdominal distension, dysentery and indigestion.

3. Reduce lipids, lose weight, soften human blood vessels, and prevent cardiovascular diseases

High blood lipid content will cause lipid deposition on the blood vessel walls, thus causing atherosclerosis and thrombosis. Dark tea has good fat degradation, anti-blood coagulation, fibrinogen dissolution and significant inhibition of platelet aggregation. It can also relax the blood vessel wall and increase the effective diameter of the blood vessel, thereby inhibiting the formation of atherosclerotic plaques on the inner walls of the aorta and coronary arteries. form. Achieve the purpose of lowering blood pressure, softening blood vessels, and preventing and treating cardiovascular diseases.

The abundant tea polysaccharides in dark tea have the effect of reducing blood lipids and peroxide activity in the blood. From May 1990 to May 1991, the Chinese People's Liberation Army General Hospital observed 55 hyperlipidemia patients among 155 veteran cadres in a cadre rest center who took black tea (3 grams per day) for 180 days. In 50 patients who drank black tea, their blood lipid content and blood peroxide activity decreased significantly.

Epidemiological surveys conducted in key fu tea consumption areas such as Xinjiang, Inner Mongolia, and Qinghai have shown that long-term drinking of dark tea has a good regulatory effect on the human body's blood lipids, blood sugar, blood pressure, and vascular sclerosis, and has an impact on body weight. , body shape has a good regulating effect.

4． Anti-oxidation, delaying aging, and extending life

The free radical theory of aging believes that under normal physiological conditions, free radicals in the human body are constantly produced and removed, and are in a state of balance. Dark tea is not only rich in antioxidants such as catechins, tea pigments, flavonoids, vitamin C, vitamin E, D-carotene, etc., but also contains a large number of trace elements with antioxidant effects such as zinc, manganese, Copper (a constituent element of SOD) and selenium (a constituent element of GSHPX), etc. The catechins, theaflavins, theanine and tea polysaccharides in dark tea, especially the complex flavonoids with high content, all have the function of scavenging free radicals, and therefore have the effect of antioxidant and delaying cell aging.

5. Anti-cancer, anti-mutation

Cancer is one of the diseases that causes extremely high human mortality in the world.

Since the late 1970s, scientists from all over the world have discovered that tea or tea extracts can inhibit the occurrence of various cancers. Hunan Agricultural University used high-throughput screening technology, a cutting-edge technology in modern drug screening, to conduct high-throughput screening research on the tumor cell model SGC7901 of dark tea, which proved that dark tea has a significant inhibitory effect on tumor cells.

6． Lowering blood pressure

Tea has long been reported to have the effect of lowering blood pressure. Recently, Japan reported that the unique amino acid theanine in tea can inhibit the increase in blood pressure by activating dopaminergic neurons. Here, it was also found that the caffeine and catechins in tea can relax blood vessel walls, increase the effective diameter of blood vessels, and lower blood pressure through vasodilation.

my country's Lou Fuqing and others found that tea pigment has significant anticoagulant effects, promotes fibrinolysis, prevents platelet adhesion and aggregation, and inhibits arterial smooth muscle cell proliferation. It can also significantly reduce triglycerides and low-density lipoprotein in the serum of high-fat animals, and improve High-density lipoprotein in serum and has a significant inhibitory effect on ACE enzyme and has a blood pressure lowering effect.

7. Improve carbohydrate metabolism, lower blood sugar, and prevent and treat diabetes

The tea polysaccharide complex in dark tea is the main component of lowering blood sugar. Tea polysaccharide complex, often called tea polysaccharide, is a complex and highly variable mixture. The results of measuring the tea polysaccharide content of several tea types show that dark tea has the highest tea polysaccharide content, and its components are more active than other tea types. This is because in fermented tea, glycosidase, protease, and hydrolase The role of polysaccharide and peptide chain is to form relatively short lengths. Short peptide chains and longer peptide chains are more easily absorbed and have stronger biological activity. This may be the reason why fermented tea, especially black tea, polysaccharides have excellent hypoglycemic effect. One of the reasons for other teas.

8． Sterilization and anti-inflammatory

The main components of black tea soup are theaflavins and thearubigins. Studies have shown that theaflavins are not only an effective free radical scavenger and antioxidant, but also have significant antibacterial effects on Bacillus botulinum, Enterobacteriaceae, Staphylococcus aureus, Capsulitis, and Bacillus cereus. In addition, theaflavins have a certain inhibitory effect on the invasion of influenza viruses and infections by rotavirus and enterovirus.

9． Diuresis and detoxification, reducing the toxicity of tobacco and alcohol

The diuretic function of caffeine in black tea is achieved by promoting the filtration rate of water in urine through the kidneys. At the same time, caffeine's stimulating effect on the bladder can not only assist diuresis, but also help sober up and relieve alcohol poisoning. At the same time, the tea polyphenols in black tea not only precipitate the nicotine in tobacco and excrete it from the body with urine, but also remove free radicals in smoke and reduce the toxic effects of smoke on the human body. Tea polyphenols have a strong adsorption effect on heavy metal poisons, so drinking more tea can also alleviate the toxic effects of heavy metals.