jingwei fuzhou tea was created by Qin people. Golden flowers are bright and fragrant! Jingyang Fuzhuan tea belongs to black tea; According to the reprocessed tea, there are scented tea, pressed tea and extracted tea, and Jingyang Fuzhuan tea belongs to pressed tea. Among more than 1, kinds of tea products in China, there is a beneficial aspergillus-"Golden Flower Fungus" growing and propagating in Weizhou brick tea products in Jingyang, and biologists have now named it "Ascomycetes coronatus". It is the unique feature of Jingyang Fuzhuan tea, thus forming the unique style of Jingyang Fuzhuan tea.
"Jingyang Fuzhuan Tea" has a compact body, its color is dark brown and oily, its golden flower is lush, its fragrance is lasting, its fragrance is old, it is clear and red, and it is mellow and sweet and smooth. Historically, it was mainly sold to the frontier as a side-selling tea, which has the effect of "relieving the tiredness of meat and relieving the heat of highland barley" and is known as "mysterious tea" and "life" on the ancient Silk Road.
2. Anhua black tea-a classic in black tea, and a thousand taels of tea is a must in tea.
Anhua black tea, a specialty of Anhua County, Yiyang City, Hunan Province, is a symbol product of chinese national geography.
Anhua black tea is one of the six basic teas, which belongs to post-fermented tea. The main products are Fu brick, black brick, flower brick, blue brick and Xiangjian. In ancient times, some of them were sold in Shanxi, Shaanxi, Gansu, Suiyuan, Ningxia, Xinjiang, Tibet, Mongolia and other places, and some of them were processed and pressed into bricks. Besides the domestic sales in the northwest, they were also exported to Soviet Russia and Mongolia.
Anhua black tea is the ancestor of China black tea. It was recorded as "Qujiang Slice" in the historical materials of the Tang Dynasty (856) and was once listed as a tribute of the imperial court. Anhua black tea was officially created in the third year of Jiajing in Ming Dynasty (1524). By the end of 16th century, Anhua black tea had been in the leading position in China, and it was designated as official tea in Wanli years, and sold to the northwest in large quantities. On April 6, 21, the former General Administration of Quality Supervision, Inspection and Quarantine approved the protection of geographical indication products for Anhua Black Tea.
Anhua black tea, the tea soup is transparent and clean, and the leaf bottom is light and fresh. The aroma is rich and clean, and it is long and refreshing. The tea is mixed with herbs, fruits and plants, and it is transported to the Dongting Lake in a boat. Black tea has been recognized as one of the healthiest drinks in the 21st century by the world tea and medical circles.
3. Hubei old green tea-old green tea is also called blue brick tea, also known as "Chuanzi tea".
Old green tea is a kind of black tea, which is also called "green brick tea" or "Chuanzi tea". It is mainly produced in Pu Yin, Xianning, Tongshan, Chongyang, Tongcheng and other cities and counties in Hubei Province, so it is also called "Hubei old green tea". Old green tea is also planted and produced in Linxiang County, Hunan Province.
there are two kinds of old green tea, namely, face tea and inner tea. The face tea is finer and the inner tea is more extensive. Noodle tea is made of fresh leaves by deactivating enzymes, primary kneading, primary drying, secondary frying, secondary kneading, pile fermentation and sun drying. Li tea is made from fresh leaves by deactivating enzymes, rolling, piling and drying in the sun. Old green tea is generally divided into three grades: sprinkled surface, second surface and inner tea.
4. Sichuan side tea-divided into two types: South Road and West Road side tea, with Ya 'an Tibetan tea being the most famous.
Sichuan border tea is a traditional famous tea created by Sichuan tea farmers in China, which is produced in Sichuan province and belongs to black tea.
Sichuan side tea can be divided into south road side tea and west road side tea due to different sales. There are two kinds of tea, Maozhuang tea and Zuozhuang tea. After finishing, the finished products are pressed into two colors: Kangzhuan and Jinjian. West Road Side Tea is thicker and older than South Road Side Tea, and its finished tea has two colors: Fu Brick and Fang Bao.
it has the effects of stimulating appetite, promoting fluid production, quenching thirst, removing fat and losing weight, tonifying kidney and prolonging life.
Sichuan border tea has a history of more than 1 years, and it has different names in different periods. It was called Xifan tea in the Yuan Dynasty, Wucha tea in the Ming Dynasty, and it was also called "Tibetan tea" in modern Sichuan.
5. Liubao tea-special black tea.
liubao tea, a specialty of Wuzhou city, Guangxi Zhuang autonomous region, is a symbol product of chinese national geography.
Liubao tea belongs to black tea. Fresh leaves of Cangwu group species, Guangxi middle-aged species and their separated and bred varieties and strains are used as raw materials, and processed according to specific technology, which has unique quality characteristics. People who have drunk Liubao tea will have a special liking for its "China Red". The Liubao tea industry believes that it is necessary to take the cultural charm and national characteristics of "China Red" as the criterion to make Liubao tea embark on the road of revival. On March 16th, 211, the former General Administration of Quality Supervision, Inspection and Quarantine approved the protection of geographical indication products for Liubao Tea.
Liubao tea should be stored for a long time, and the older it is, the better, because the tea stored for a long time has "golden flowers", that is, it is born with golden mold (scientific name is Aspergillus coronatus). Because the golden mold can secrete a variety of enzymes, it can accelerate the transformation of various substances contained in tea and form a special flavor. In 3-5 years, the aged Laoliubao will be dark brown and oily, with the fragrance of betel nut and pine smoke, refreshing and mellow, sweet in taste and clear in soup color. According to chemical analysis, tea contains caffeine, theophylline and volatile oil, which has the functions of exciting the brain, heart and strengthening the spleen and stomach.
The tea-making technology of black-haired tea generally includes four processes: enzyme fixation, rolling, pile fermentation and drying. According to the geographical distribution, black tea is mainly classified into Hunan black tea (Fu tea, Qianliang tea, Black brick tea, Sanjian tea, etc.), Hubei blue brick tea, Sichuan Tibetan tea (border tea), Anhui ancient black tea (ancha), Yunnan black tea (Pu 'er cooked tea), Guangxi Liubao tea and Shaanxi black tea (Fu tea). Black tea is different from other teas in the selection of raw materials and processing technology (fermentation and blooming), which leads to the particularity of the composition and proportion of biochemical components of black tea and the resulting pharmacological functions. The tea formed by the participation of microorganisms in the pile fermentation process is very different from red and green tea because of its components, and its functions are also different. It has remarkable effects in reducing blood fat, blood pressure, blood sugar, weight loss, preventing cardiovascular diseases, and resisting cancer. Studies have shown that the special health care function of black tea is related to its rich tea polysaccharide.