"Thousand Liang teas" is known as the "Millennium concentrated history" of tea in China. The taste, drinking value and pharmacological effects of this product are comparable to those of Pu 'er tea, but because Qianliang tea is made by hand, there are many processing procedures and it is difficult. Tea is naturally fermented after processing, and the annual output is low. Basically, it was out of stock that year, and there was no deliberate use of media hype to increase popularity like Pu 'er tea. But the "Thousand Liang Tea Leaves" in the 1950s
Still buy millions of yuan/piece in the market.
Qianliang tea is a traditional craft commodity that was never produced in 1950s. Mainly due to the purchase in overseas markets, this rare tea originated in Anhua mountain area appeared in the early 20th century and became popular in Guangdong and Southeast Asian markets. Its fame is no less than Pu 'er, which is popular today. It is praised as "classic tea culture, concentrated tea history and the best in tea" by the authoritative tea book in Taiwan Province.
Quality characteristics:
The flower roll tea is simple in shape, shaped like a trunk, and packed in a tea basket. The finished tea has compact and solid structure, dark and moist color, bright and clear soup color, mellow taste and pure taste, and often has the aroma of thin leaves, bamboo yellow and glutinous rice. Hot drinks are slightly brown sugar and ginger, and cold drinks are sweet and moist. In the market, we usually saw the tea leaves into pieces and weighed them for sale. The piece is 3 cm thick, generally about 1 kg.
Other functions:
Reduce "three highs", namely hyperlipidemia, hyperglycemia and hypertension; Xiaoshi: Xiaoshi has the effect of eliminating fat and regulating qi. Remove fat and greasy: Black tea has been used for thousands of years for its function of removing fat and losing weight. The food structure of ethnic groups in northwest China is "cows, sheep, cheese, but tea is incomprehensible", so "three days without food is better than one day without tea", which has made the tea-horse trade go through thousands of years; Relax; Treat enteritis; Detoxify.
Brewing method:
① Tea set collocation: Tea set with rough atmosphere should be selected for brewing black tea. Generally, thick-walled teapots, clay pots or wishful cups are used for brewing; Fair cups and teacups are made of transparent glassware, which is convenient for viewing the color of soup.
② Selection of water:
Water quality: spring water, well water, mineral water and purified water are generally better for making tea.
Water temperature: If the water temperature is high, it is usually brewed with boiling water of 100℃; You can also wet the tea with boiling water and then cook it with cold water, which is better.
Tea ratio: the ratio of high-grade brick tea to Sanjian tea is about 1:30, and that of coarse old brick tea is about 1:20.
③ Brewing method: When brewing black tea, the tender tea is more boring and less boring, while the coarse old Chaze is more boring and less boring. Coarse old tea can also be boiled and drunk. Drinking method:
① Kung Fu tea soaking method: take about 2/5 of the tea leaves in the teapot, use a Kung Fu tea set, and brew it in the way of Kung Fu tea soaking.
② Use Ruyi cup or teapot with lid, take 5g of tea, moisten it with boiling water, then cover it and soak it for 1-2 minutes before drinking (it can be brewed with water for many times).
③ Traditional drinking method: Take 10- 15g tea (for 6-8 people to drink), wet the tea with boiling water, then boil it with cold water, stop the fire and filter the tea, and drink it alone.
④ Drinking method of milk tea: After the tea soup is boiled according to the traditional method, it is prepared according to the ratio of milk and tea soup 1:5, and then a proper amount of salt is added to make milk tea with western characteristics. The orange-red tea soup is fully mixed with white milk, which is pink and very beautiful. It is called "pink girl".
⑤ Cold drink method: After the tea soup is filtered by soaking in a cup or boiling method, it is put into a refrigerator or a well to be chilled, which is a good product for relieving summer heat and quenching thirst in summer.
"Four Beauty" of Hunan Black Tea
1 & gt； The beauty of rough appearance and atmosphere: thousand taels of tea, brick tea and so on. In Hunan, black tea has a rough and atmospheric appearance. Liang Qiancha, known as "the king of tea in the world", is called "the trunk looks like tea, but who dares to climb the magic stick".
2> The beauty of simplicity in packaging: Hunan black tea is the most primitive of all teas, and most of them are packaged with natural materials such as bamboo yellow, palm leaves, giant knotweed leaves, wooden boxes and leather paper.
3> Beauty of color and fragrance of tea soup: The aged black tea soup is red and bright as amber, sweet and pure, smooth, thick but not greasy, long and mellow.
4> The magical beauty of pharmacological action: Hunan black tea has unique quality and style, and has magical pharmacological and health care functions. When you drink it three or five times, you will be attracted by its unique charm.
Quality of Hunan Dark Tea
Why is black tea more fragrant with age under certain conditions?
During the storage of black tea under suitable conditions, due to the comprehensive factors such as probiotics, damp heat, automatic oxidation, etc., the contents of tea have undergone a series of changes, with bitter substances reduced, sweet substances increased, and the soup color became more and more red and bright, thus improving the quality and health care efficacy of black tea. Why do we usually see brick tea with more tea stems?
What we usually see is traditional brick tea, which needs post-fermentation under certain temperature, humidity and oxidation conditions to improve the quality of tea. However, brick tea belongs to pressed tea. If a certain amount of tea stalks are added, pores can be formed in the brick body to ensure sufficient oxygen, which is conducive to the formation of quality. So there will be more tea stalks in traditional brick tea.
Why does traditional black tea look thick and old?
Generally speaking, the raw material of traditional black tea is five or six leaves in one bud or thick old leaves such as tea garden pruning branches. The tea stems are semi-lignified and the leaves are fully mature. People often describe traditional black tea as: stems can be propped up and leaves covered with salt. However, with people's attention to black tea, the technology of making tea has also been improved. Now, we mainly use local exquisite raw materials and make new products through technological innovation.
Black tea1> Appearance: Look at the color, rope, stem content and smell of dry tea. Black tea smells mellow or fragrant, while old tea smells mellow; The pressed tea brick has complete surface, clear pattern, sharp edges and corners, no cracks on the side and no old terrier (lignified white stalks); Loose tea strips are even and smooth with good quality; "Golden Flower" is bright, big and lush, which is an important feature of high-quality Fuzhuan tea and Liangqian tea.
2> soup color: bright orange; Old tea soup is as bright as amber; Good wild new tea soup can also be as red as wine (Anhua produces less and costs more).
3> Aroma: sweet wine or pine smoke; Chen cha has Chen Xiang; Fuzhuan tea and Liangqian tea have special mushroom fragrance; Wild tea has a faint fragrance.
4> Taste: mellow or slightly astringent; Old tea is smooth and sweet.
Health care function of black tea
Black tea has special pharmacological effects because of its special processing technology, especially the participation of probiotics. It is called "slimming tea" by Koreans, "beauty tea" by Japanese, "digestion tea" by Taiwan Province Province and "life drink" by ethnic minorities in northwest China. This has been widely proved not only among the people, but also in modern scientific research and clinical experiments. Its main functions are: reducing "three highs" (hyperlipidemia, hyperglycemia and hypertension), promoting digestion, relieving annoyance and losing weight, relaxing bowels, treating enteritis and detoxifying.
Why can black tea drop "three highs"?
At the summit forum of 2007 International Tea Conference, Professor Liu Zhonghua, chairman of Hunan Tea Society and doctoral supervisor of Hunan Agricultural University, said in his speech "Hunan Black Tea: New Hope for Human Health" that black tea is beneficial to human health, and its main function is to control blood pressure, blood sugar, blood lipid and weight. Liu Jiaoshou also found through model evaluation that Liangqian tea and Fuzhuan tea have obvious effects of lowering blood pressure, blood lipid and blood sugar, which are very helpful to control human body fat and weight, and have long been proved by people's practice; In addition, Qianliang tea extract can also inhibit the proliferation of gastric cancer cells and liver cancer cells.
Why do ethnic minorities in northwest China eat beef and mutton all the year round, but cheese does not cause obesity?
Black tea has been used to relieve boredom and lose weight for thousands of years. The food structure of ethnic minorities in northwest China is "beef, mutton and cheese, but tea can't solve it", so "it's better to have no food for three days, no tea for three days" and "no Chaze stagnation for one day, no Chaze's disease for three days". In ancient Chinese medicine, black tea can be drunk after meals, which makes it fat, toxic to cattle and sheep and has a fishy smell. Nowadays, obesity has become a major health problem and epidemic disease in today's society. The effect of black tea "relieving boredom and losing weight" is a good opportunity for it to play its role.
What are the applications of black tea in life?
1 & gt； Treating enteritis is a great effect of black tea, especially aged black tea has a good effect on treating chronic enteritis.
2> Black tea has obvious effect of "clearing away heat and detoxicating", especially drinking black tea after drinking, which has a very obvious hangover relieving effect.
3> Black tea has the functions of resolving food stagnation, removing meat smell and highland barley fever.
4> Black tea has the functions of "facilitating defecation", "relaxing bowels, and dredging large and small intestine".