Does anyone know the production process of Anhua black tea?

The production of Anhua black tea has shifted from border sales to domestic sales, and has become a healthy drink in the 21st century.

Anhua black tea belongs to post-fermented tea, and the production process is as follows:

1. Finishing: Because the raw materials of black tea are relatively coarse and old, in order to avoid insufficient water and uneven killing, in addition to rain leaves, dew leaves and young bud leaves, water should be sprinkled in the ratio of 10 1 (that is, 10 kg of fresh leaves and 1 kg of water).

2. Initial kneading: The raw materials of black tea are coarse and old, and the young leaves can be folded when the young leaves are striped and the coarse old leaves are wrinkled.

3. Wudui: It is the key process to form the black tea fragrance. There should be suitable conditions for the worr, the waddi should be in the back window, clean ground, avoid direct sunlight, the room temperature is above 25, and the relative humidity is kept at about 85%.

After the initial kneading, the tea blank is piled up immediately without solving, and the pile is about 1 meter high, and it is covered with wet cloth, cloth and other things to keep warm and moisturize. In the process of piling, it is necessary to turn over the pile once to facilitate the evenness. When the accumulation is about 24 hours, water droplets appear on the surface of the tea blank, the leaf color changes from dark green to yellowish brown, with distiller's lees or sour and spicy smell, the hand reaches into the tea pile to feel hot, the viscosity of the tea ball becomes smaller, and it is scattered after a dozen, that is, it is a moderate pile.

Fourth, re-kneading: because the tea strips after the pile have the phenomenon of loosening, it is necessary to re-knead the tea strips to roll tightly, further decorate the fractal, damage the cells, and make the damage rate of more than 30%, so as to enhance the endoplasm and improve the appearance.

5. Baking: After the tea blank is piled up, it is solved and dried in time. The traditional drying method of black tea is different from other teas, using pine wood open flame, layered accumulation of humidified blanks and long-term one-time drying method.

The unique quality of black tea is formed through roasting, that is, the oil black and pine smoke flavor is dry, and the judgment criteria are: the tea stem is easy to break, the leaves can be turned into powder by hand, the dry tea is oily and black, and the pine smoke aroma is moderate.

Sixth, natural drying: we call the natural drying method for the traditional drying process, now the black bricks still use this traditional process, the tea is pressed into a package after being formed, placed in a cool and ventilated place, 10-15 days. Qianliang tea and Bailiang tea are dried for 49 days in the sun and night to let the moisture dry slowly.

Summary. Hello, you can say this, first of all, start with the product characteristics, quality characteristics: Anhua black tea black soup clear and clean bottom.

Walk to fresh, rich and clear aroma, long and long, fortunate tea fragrance A B medicine fragrant fruit, vanilla wood fragrance, shipped out of the consultation a boat of incense into Dongting Lake, black tea has now been recognized by the world tea community, medical community as one of the healthiest drinks in the 21st century.

Hello, you can say this, first of all, start with the product characteristics, the quality of the pin is bright, and the big feature: Anhua black tea black soup is clear and clean. Fresh to the fresh, rich and clear aroma, long and long-lasting, fortunately Jianhui tea fragrant A B medicinal fragrant fruit, vanilla wood, transported out of the consultation a boat of incense to change Dongting Lake, black tea has now been recognized by the world's tea circles, medical circles as one of the healthiest drinks in the 21st century.

Be careful?

Main Yinsheng varieties: The main varieties of Anhua black tea are "three tips", "three bricks" and "one roll". The three-tip tea is also known as Xiangjian tea, which refers to the tip of the sky, the tip of the tribute, and the tip of the sheng; "Three bricks" refers to bricks, black bricks and tiles; "One roll" refers to the celery shed flower roll tea, which is now collectively referred to as Anhua Qianliang tea.

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That's it.

There is such a saying in Anhua: light fermentation spells raw materials, heavy fermentation spells process. This means that lightly fermented tea leaves can better reflect the quality of tea.

The biggest difference between lightly fermented and heavily fermented Anhua black tea is mainly reflected in the three aspects of soup color, taste and later re-cracking transformation.

Soup color. Re-fermented black tea is generally roasted on high heat, and the color of its tea soup is generally dark or orange-red, and the tea soup is translucent and very beautiful.

Lightly fermented black tea, generally bright yellow or orange yellow in color, and a little turbidity.

Palate. The re-fermented tea roasted at high heat has a slightly smooth entrance, delicate water, low bitterness, and pure taste.

The lightly fermented Anhua black tea will taste slightly bitter, rich and mellow, and slightly fragrant.

Post-conversion. In principle, the high-roasted re-fermented black tea accelerates the post-fermentation process of the tea, and the tea already has a good taste when it leaves the factory, so the change in the later stage will be relatively slow.

Lightly fermented tea leaves have a large space for transformation in the later stage, so it can be said that they are the same every year, and even every month they may have a different taste and taste!

Hunan Anhua black tea raw materials:

The efficacy of Anhua black tea is mainly in four aspects: The first function of black tea is to clear fat, **fat: Anhua black tea contains polyphenols and oxidation products that can dissolve fat, which can also activate protein kinase, accelerate the decomposition of fat, and quickly reduce the content of body fat, so this Anhua black tea is called "** tea" by Korean people; Taiwanese people call it "consumption tea"; It is called "poor beauty" by the Japanese.

The second major function of black tea is to help digestion and clear the stomach: black tea is rich in dietary fiber, which has a good effect on regulating the stomach and intestines, and there are probiotics involved, which is very good for improving intestinal microbes, and it can also take care of some small problems, such as bloating, dysentery, indigestion and other symptoms. The third major function of black tea is to clear blood vessels and reduce three highs:

Hunan Anhua black tea is rich in theaflavin, which can soften blood vessels, can effectively remove some unnecessary substances and excess substances in the blood vessel wall, and is known as the "cardiovascular scavenger", black tea is also rich in amino acids, which can effectively inhibit the rise of blood pressure and lower blood pressure. There are also tea polysaccharides in black tea that can lower blood sugar levels, and some of the black tea contained in them can also reduce the content of blood cholesterol. The fourth function of black tea is to please toxins, protect the liver and kidneys, Hunan black tea has a unique probiotic some factors and polyphenol oxides, catechins and other compounds, these are for the metabolism in the human body, for the essence function of the body's internal organs, the toxins in the daughter-in-law's body, such as these alcohol, heavy metals, body garbage, through long-term reference to black tea can easily eliminate them from the body, and can be deeply detoxified, so that it indirectly protects the liver and kidneys.