Black brick tea, also known as "bazi", is made from Hunan black tea. Rectangular brick with specifications of 35 * 18 * 3.5cm ... The brick surface is flat and straight, angular, uniform in thickness, clear in pattern and dark brown; The aroma of the endoplasm is pure, slightly fragrant with pine smoke, the soup color is red and Huang Lue is black, the leaves are old and tender, and the taste is strong and slightly astringent. The net weight of each brick is 2 kg.
scented tea
Flower brick tea, produced in Hunan, is made of "thousand taels of tea" in history-flower roll tea covered with nothing. Fuzhuan brick tea is rectangular in shape and its specification is 35 * 18.5 * 5cm. Brick surface smooth, angular, clear pattern, black color; Intrinsic aroma is pure, slightly fragrant with pine smoke, the soup is red, the leaves are old and tender, and the taste is strong and slightly astringent. The production process is basically the same as that in black brick. The processing method of flower brick tea takes high-quality black tea from Gaojiaxi and Maanxi in Anhua, Hunan as raw materials. The origin of the name "flower brick" is that it is changed from a roll shape to a brick shape, and the other is that there are patterns on all sides of the brick to show the difference from other brick teas, so it is named "flower brick". "Flower Brick" is called "Flower Roll" in history. Because a roll of tea overlaps with the old scale of 1000, it is also called "Thousand Liang Tea". Flower brick tea has patterns on the front, dark brown color on the brick surface, pure internal aroma, pure taste, strong and slightly astringent taste, red and yellow soup, old and tender leaves, and the net weight of each flower brick is 2 kg. It was built with a stick hammer in a long basket, and it was cylindrical, with a height of 147 cm and a diameter of 20 cm. Fine workmanship and high quality. In the heyday of history, the annual output reached more than 30 thousand pieces (volumes).
Efficacy: It has the functions of quenching thirst, resisting radiation, preventing cancer, helping sober up, promoting digestion, losing weight, delaying aging and lowering cholesterol. It can enhance the sensitivity of brain central nervous activity, improve thinking ability, lower blood pressure and inhibit arteriosclerosis.
Because Liangqian tea is more fragrant as it ages, it is suitable to be stacked in a ventilated, dark, dry and odorless place.
Fumingcha
Fuzhuan brick tea is also a rectangular brick tea made of black tea from Hunan and sun-dried tea from southern Shaanxi. Because the processing of Fuzhuan tea has a special process, the quality of Fuzhuan tea is lush golden colonies, commonly known as "golden flowers". The more golden flowers, the better the quality of Fuzhuan tea. The brick surface of the special Fuzhuan brick tea is dark brown, with pure and fragrant inherent fragrance with yellow flowers, red, yellow and bright soup color, even dark brown leaves and mellow and peaceful taste. Ordinary Fuzhuan brick tea is yellow and brown in color, pure in aroma, red and yellow in soup, dark and brown in leaf bottom, thick and old, and full of fragrance.
More than 600 years ago, Fuzhuan tea could only be produced in Xianyang. After the founding of New China, especially in 1958, after the National Federation of Supply and Marketing organized experts to tackle key problems, Fuzhuan tea was transferred from Xianyang to Yiyang-because more than half of the raw materials for Fuzhuan tea production came from Yiyang. After the tea leaves are picked, they are transported to Xianyang by horses and mules and processed in Jinghe area. According to historical records, the processing of Fuzhuan tea can not be separated from three things, one is the water of Jinghe River, the other is the climate of Xianyang, and the third is the hand of Chengyang Village, that is, the weather, geographical location and human harmony. Xianyang has a temperate arid and semi-arid climate, and Jinghe River is alkaline, which is beneficial to the soaking and processing of Fuzhuan tea. Chengyangzhai brought together the most famous businessmen and experts in tea production, processing, production and sales in China at that time. The favorable weather, geographical location and people made Xianyang's Fuzha tea go to the whole country and the world.
The main difference between them lies in the different combination of raw materials.
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 of the unique "blooming" process of rotary brick, in addition to many conditions, an important condition is that the brick body has moderate elasticity, which 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 require quick drying, and the whole drying cycle is more than twice as long as that of black and white bricks to slow down "frosting".
Fuzhuan brick tea is rectangular brick-shaped. Tefu brick has a dark brown surface, pure aroma and mellow taste. The soup is red, yellow and bright, and the leaves are dark brown. Ordinary Fuzhuan brick has a yellow-brown surface color, pure fragrance, mellow and fragrant taste, red soup color, Huang Liang color and thick leaves. The net weight of each brick is 2 kg. When making Fuzhuan tea, it is required that the soup color is not turbid, the Qing Xiang is not heavy, the taste is strong and astringent, and the taste is strong and resistant to brewing. In particular, it is required that the golden mold (commonly known as "golden flower") in the brick has large particles and tastes like yellow flowers when it is dry. Uygur people in Xinjiang love Fuzhuan tea best, and they regard "Golden Flower" as the only sign to test the quality of Fuzhuan tea. Tibetan compatriots in Qinghai and Tibet and brothers in Gansu and Ningxia provinces all need it. Lanzhou is a distribution center, supplied from Yiyang, the main producing area.
Miha
Rice brick tea is a kind of red brick tea made from black tea slices by steaming. Because the raw materials used are all tea powder, it is called "rice brick tea". The finished rice brick tea is very beautiful in appearance, angular, clear and beautiful in grain, dark in brick color, thick in soup color, pure and harmonious in aroma and very mellow in taste.
oolong
Blue brick tea, also known as "Chuanzi tea", is made from Hubei old green tea. The finished tea has regular and smooth appearance, uniform thickness and blue-brown brick surface. The soup is red, yellow and bright, with the unique fragrance of green brick tea. It doesn't taste green, and the leaves are thick and dark brown.
Green brick tea is made by pressing old green tea, mainly produced in Hubei Province. Produced in Yanglou Cave in Pu Xian in Qing Dynasty, it is also called "cave brick". The brick surface of green brick tea is printed with the word "Sichuan" trademark, so it is also called "Sichuan word tea". In modern times, blue brick tea was moved to Puyinzhao Liqiao Tea Factory for centralized processing and suppression.
Old green tea is mainly produced in Puyin, Xianning, Tongshan, Chongyang, Tongcheng and other counties in Xianning, Hubei, with a history of 100 years. /kloc-around 0/890, Yang Lou Cave in Puyin began to make basket-fried tea, that is, after the tea was fried, it was broken, put into bamboo baskets (2.5 kg per basket) and transported to the north, which was called basket-fried tea. About 10, Shanxi tea merchants set up a village in Yanglou Cave to try to grow brick tea, and then Russian businessmen also set up a village in Hankou to suppress it. The pressing tools are first wood clips, then cowhide clips, and then mechanical pressing, and pressed into brick-shaped tea, named after the number of bricks per box, which is divided into four different specifications: Erqi, Sanjiu (2kg per tablet), Si Er (3.25kg per tablet) and Sanliu (0/.5 kg per tablet). "Erqi" and "Sanjiu" blue bricks are sold all over the northwest, with Baotou as the distribution center, collectively known as "Xikou Tea"; "24" and "36" blue brick tea are sold to Inner Mongolia and exported to Mongolia, the Soviet Union and other places, with Zhangjiakou as the distribution center, which is called "Dongkou Tea". In recent 40 years, in order to unify commodity specifications, only "Erqi" green brick tea was produced. 1910 ~1915 is the peak period in the history of green brick tea, including brick tea made of some raw materials imported from Hunan and Jiangxi, with a maximum annual output of 480,000 boxes (54 kg per box). Later, due to the war disaster, sales were blocked and production dropped sharply. Until the 1950s, the state strongly supported the production of edge-selling tea, which revived the production of old green tea. 1977 output reached more than 8000 tons. 1978 ~ 1982, the annual output fell below 5,000 tons due to the changes in the market demand of edge-selling tea, and recovered to 7,000 tons in 1983.
The suppression of green brick tea can be divided into three parts: sprinkling, double-sided and inner tea. The layer on the green brick tea surface is called sprinkling surface, which has the best quality; The bottom is called two sides, followed by quality; The layer sandwiched between the sprinkling surface and the two sides is called Baoxin tea, also called plum tea, which is of poor quality. The quality of green brick tea depends on the quality of fresh leaves and the technology of making tea. Fresh leaves are picked and cut, and processed into raw tea. The noodle tea is divided into seven processes: enzyme fixation, primary kneading, primary baking, secondary frying, secondary kneading, fermentation and sun drying. The inner tea is divided into four processes: fixing, rolling, stacking and drying to make coarse tea. After screening, pressing, drying and packaging, the finished green brick tea is made. Blue brick tea is rectangular and brick-shaped, with blue-brown color, pure aroma, rich taste, bright water color and dark and rough leaves. Each blue brick weighs 2 kg (including 0. 125 kg for both sides and 0. 1.75 kg for tea) and has a size of 34× 17×4 cm.
When drinking green brick tea, break the tea bricks and put them in a special kettle to boil with water. Tea juice is fragrant and delicious, and has many functions, such as clearing heart, refreshing, quenching thirst, warming people against cold, relieving depression and benefiting stomach, sterilizing and astringing, tonifying kidney and treating diarrhea. Old brick tea has better effect.
Longcha
Kagui brick tea is produced in Ya 'an, Yibin, Jiangjin and Wanxian in Sichuan Province. It is made from the south side tea in Sichuan side tea by pressing. The color of the brick surface is brown and yellow, the aroma of the inner substance is pure, the soup color is yellow and red, the leaves are thick and old, brown and black, and the taste is mellow and rich.
Xiangjian and Hubei have laid bricks, blue bricks, Chinese bricks and old blue bricks, with large output. Kangzhuan, Golden Arrow and Bao Fang in Sichuan, Compacted Tea in Yunnan and Liubao Tea in Guangxi.
The incidence of osteoporosis in Mongolian people who drink brick tea is higher than that in Han people 17%. It can be seen that drinking strong tea and milk tea for a long time is the main cause of dental fluorosis, osteoporosis and low back pain.
During the period of 1995, experts investigated the fluorosis of Tibetans and Hans in daofu county, Ganzi Tibetan Autonomous Prefecture. The investigation confirmed that the fluorine content in local water sources was very low. On the other hand, Tibetan herdsmen and monks drink a lot of brick tea for a long time. The daily fluoride intake of adults is 12.46 mg, and that of adolescents is 6.56 mg.
According to experts' calculations, Tibetans drink 10.77 kg of brick tea a year on average, 29.3 grams a day. According to the fluoride content of brick tea is 426 mg/kg, Tibetans can absorb 12.5 mg fluoride every day, which is more than three times the safe dose.