The main difference between Xiangjian 1, Xiangjian 2 and Xiangjian 3 lies in the tenderness of the raw materials used. Xiangjian 1No. and Xiangjian No.2 are made by pressing first-class and second-class black tea, and Xiangjian No.3 is mainly made by pressing third-class black tea. Xiangjian 1 has moist appearance, fragrant essence, rich taste, orange soup color and yellow-brown leaf bottom. Xiangjian No.2 is dark brown in appearance, pure in aroma, mellow in taste, slightly orange in soup color and dark yellow-brown in leaves. Xiangjian No.3 is dark brown in appearance, insipid in aroma, slightly burnt, slightly astringent in taste, dark brown in soup color and rough and old-fashioned in leaf bottom.
Xiangjian tea is mainly sold in Shaanxi, especially in Guanzhong area, and also sells well in all parts of North China. "Huazhuan" evolved from the historical "Huajuan" tea. Because a roll of tea overlaps with the old scale of 1000, it is also called "Qianliang Tea". In the past, the processing method of flower rolls was to use high-quality black tea from maher, Anhua, Hunan Province as raw material, and hammer it into a cylinder with a height of 1.47 cm and a diameter of 20 cm, with fine workmanship and excellent quality. At the peak of history, the annual output reached more than 30 thousand pieces.
Although the shape of flower bricks is different from that of flower rolls, the internal substances are basically similar, which has become a new variety of black tea, replacing the historical flower roll tea and has been appreciated and welcomed by the sales area.
The name of "flower brick" comes from: first, it is changed from a roll shape to a brick shape, and second, there are patterns on all sides of the brick surface to show the difference from other brick teas, so it is named "flower brick".
The production technology of flower brick tea is basically the same as that of black brick tea. In the past, the raw materials of flower brick tea were sprinkled with tea and wrapped in tea, with poor tea pressed inside and better tea pressed outside. In the middle and late 1960s, Baishaxi Tea Factory was technically reformed again, and at the same time, the quality of surface tea and tea was improved, and the surface tea and inner tea were mixed and pressed. While pressing the tile, the flour tea and the inner tea are mixed and pressed. Most of the raw materials for pressing ceramic tiles are third-grade black tea, and a few are degraded second-grade black tea. The total stem content does not exceed 15%. After raw tea enters the factory, it must be screened, crushed, stacked and other processes to make qualified semi-finished products, and then autoclaved, baked and packaged. The process is the same as that of black brick tea.
Taiyuan, the sales area of flower brick tea, was originally the center and resold to eastern Shanxi, northern Shanxi and Inner Mongolia Autonomous Region. Fuzhuan tea came out about 1860 years ago. It was called "lake tea" in the early days, and it was also called "Fucha" because it was processed in Futian, and it was also called "Jingyang brick" because the raw materials were sent to Jingyang for building. Fuzhuan tea is concentrated in Yiyang and Baishaxi tea factories in Hunan, with an annual output of about 20,000 tons. In the early 1980s, Loudong Tea Factory in Puyin County, Hubei Province adopted the method of making Fuzhuan brick tea in Hunan Province, which was successful, with an annual output of about 500 tons. All the special Fuzhuan tea uses three-grade black tea, while the third-grade black tea only accounts for 40-45%, the fourth-grade black tea accounts for 5- 10%, and other teas account for 50% of the raw materials for pressing ordinary Fuzhuan tea.
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. Fuzhuan brick tea is a rectangular brick with a size of 35× 18.5× 5cm. 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. The brick surface of ordinary Fu brick is yellow-brown, with pure fragrance, mellow taste, rich fragrance, red soup color, Huang Liang color and dark brown leaves. The net weight of each brick is 2 kg. Since 1986, the specifications of compound rotary brick have been gradually miniaturized. When making drinks, Fuzhuan tea requires that the soup is not turbid, the Qing Xiang is not thick, the taste is not astringent, the taste is rich, and it is resistant to brewing. In particular, the golden mold in the brick, commonly known as "golden flower" and scientifically called ascomycete, is rich in various nutrients and is extremely beneficial to the human body. The more flourishing the golden flower, the better the quality. Large particles, dry smell of yellow flowers.
Because of its unique technology and special quality, Fuzhuan brick has good nutrition and health care value.
Fuzhuan tea is mainly sold on the edge, and its nutritional value attracted the attention of Japan as early as the 1980s. After a ten-year follow-up study of Fuzhuan tea, the import and consumption of Fuzhuan tea have increased greatly. "Thousand taels" tea, that is, flower roll tea, is a mysterious product kept secret by the Liu family in Anhua in history. 1952 After the establishment of New China, it was introduced to Hunan Baishaxi Tea Factory for exclusive production. By 1958, 48,550 pieces were produced, and all the products were allocated according to the national plan, mainly sold to Shanxi, Ningxia and Shaanxi. The making process of flower roll tea is all done by hand, which has strong processing skills, great difficulty, high energy consumption and low efficiency.
After 1958, Hunan Baishaxi Tea Factory used mechanized production of flower brick tea instead of flower roll tea. From 65438 to 0997, in order to meet the market demand, Hunan Baishaxi Tea Factory resumed the traditional production of rolled tea.
The high-quality black tea raw materials and simple processing methods used by Han Juan tea make it have special drinking value. Drinking Han Juan tea can make you feel full of tea flavor, pure inner aroma or pine smoke aroma, orange color and mellow taste. The oxidation products of catechins and flavanols in rolled tea are complex physiologically active substances, which are of great benefit to human health, such as enhancing the toughness of human vascular wall and inhibiting arteriosclerosis. They have similar functions to vitamin P, and their ability to inhibit the peroxidation of unsaturated fatty acids in human body is 5 ~ 10 times that of vitamins, which can delay aging and facilitate the absorption of vitamin C, thus preventing carcinogens such as ammonium nitrite-nitro compounds from updating in human body. Drinking Hua Juan tea can make you feel full of tea flavor, sweet and mellow, refreshing and relieving boredom, promoting blood circulation and helping digestion, and has obvious effects on relieving abdominal distension and stopping diarrhea. And it has the function of inhibiting obesity, so the flower roll tea is favored by consumers at home and abroad.
There are three specifications of "Baishaxi" brand flower roll tea produced by Baishaxi Tea Factory in Hunan Province, which are 36.25 kg/stick, 3.625 kg/stick and 362.5 g/stick. Domestic products are mainly sold to Guangdong, Hongkong and Taiwan Province markets, while foreign products are mainly sold to international markets such as Korea, Japan and Southeast Asia. Because the raw materials of black tea are coarse and old, in order to avoid uneven killing due to insufficient water, water should be sprayed at the ratio of 10: 1 except rain leaves, dew leaves and bud leaves. Sprinkle water evenly to kill the water evenly and thoroughly.
Manual fixation: select a large-caliber pan with a diameter of 80 ~ 90cm, and the frying pan is obliquely embedded in the oven with an inclined plane of about 30 degrees, and the height of the oven is 70 ~ 100cm. Prepare a three-pronged fried tea fork made of rice straw and tung tree branches, each with a length of 16 ~ 24 cm and a handle of about 50 cm. Generally, high-temperature quick frying is used, the pot temperature is 280 ~ 320℃, and the amount of leaves per pot is 4 ~ 5 kg. Immediately after the fresh leaves are put into the pot, stir-fry them with both hands, and shake them with the fried tea fork while it is hot, which is called "bright fork". When steam appears, the right hand holds the fork and the left hand holds the straw handle, and the fried leaves are rolled up and simmered, which is called "lying fork". The bright fork and the fork alternate for about 2 minutes. When the tea leaves are soft and sticky, the color turns dark green, dull and dull, the grass fragrance disappears, the aroma appears, and it is not easy to break when it is thick, and it is uniform and consistent, that is, the fixation is moderate.
Mechanical deactivation: when the pot temperature reaches the deactivation requirement, put in 8 ~ 10 kg of fresh leaves, adjust the pot temperature to stir-fry or stir-fry according to the freshness and water content of fresh leaves, and get out of the machine when the deactivation is moderate. Baking is the last process of black tea primary production. The unique qualities of black tea, namely oil black and pine smoke fragrance, are formed by baking. The drying method is to bake pine with strong fire, not to avoid the smell of smoke, to accumulate wet blanks layer by layer, and to dry for a long time, which is different from other tea leaves.
Black tea is dried on a seven-star stove. The loose firewood burns on the ground of the stove mouth, and the loose firewood is placed horizontally, and the firepower is kept uniform. The temperature of the fire was evenly penetrated into the Seven Star Cave by the wind, and the temperature of the fire spread evenly to the baking curtain on the stove surface. When the temperature on the drying curtain reaches above 70℃, sprinkle the first layer of tea blank with a thickness of about 2-3cm. When the first layer of tea blank is 60% to 70% dry, the second layer is sprinkled with slightly thinner leaves, so that it is added to 5-7 layers layer by layer, and the total thickness does not exceed the height of the baking frame. When the top tea blank is 70% to 80% dry, it is annealed and baked. Turn it over with a special iron fork, turn the dry bottom layer to the top, and turn the dry top layer to the bottom. Continue to raise the fire and bake until the upper, middle and lower layers of tea are moderately dry, that is, the next baking. Drying standard: tea stems are easily broken, leaves can be crushed by hand, dry tea is black in oil, and pine smoke smells moderate.
The dried hairy tea stand is put on the dried reed and dried to the same room temperature, and then put into a fashion bag for preservation.