Tea is an indispensable part of China traditional culture and an important part of China people's life. Tea culture, with its profound historical background and unique aesthetic value, has become an important part of China culture. In China, tea is not only a drink, but also a way of life and a state of mind. As an important part of Chinese traditional tea culture, Fuzha tea embodies China people's profound understanding of tea culture and unique aesthetic taste.

What is Fu Cha?

Fu tea, also known as "baked tea", is a traditional tea-making process in which freshly picked tea leaves are dried at high temperature. The process of making Fuzhuan tea needs to go through many links such as spreading, drying and twisting, and drying is the most important one. The drying temperature of Fuzhuan tea is generally above 100℃, and the time depends on the variety and manufacturing technology of tea. During the drying process, the tea leaves will gradually change color, emitting a strong aroma, and at the same time, the taste of tea leaves will become more mellow.

History of Fucha tea

The history of Fu tea can be traced back to the Tang Dynasty. At that time, the tea-making process was relatively simple, and tea could be made by simple processes such as spreading and rolling. In the Song Dynasty, there were more and more kinds of tea, and the tea-making technology became more and more complicated, and the tea-making technology gradually matured. During the Ming and Qing Dynasties, Fu tea became one of the mainstream tea-making techniques, and many famous Fu teas appeared, such as Huangshan Mao Feng and Luan Guapian.

Classification of Fuzha tea

Fuzhan tea can be classified according to different tea varieties, including green tea, black tea, black tea and white tea. In the process of making different kinds of tea, it is necessary to use different drying temperatures and time to make different flavors and fragrances of Fu tea. In addition, Fu tea can be classified according to different production processes, such as frying, rolling and drying.

Manufacturing steps of Fuzhen tea

1. Spread and dry: spread and dry the picked tea outdoors, let the tea dry naturally and reduce its water content.

2. Stir-frying: put the sun-dried tea leaves into a pot and stir fry, so that the surface is heated and the water inside the tea leaves can be volatilized.

3. Kneading: Kneading the roasted tea leaves to break the cells inside the tea leaves, release the tea juice and increase the aroma of the tea leaves.

4. Drying: the twisted tea leaves are put into a dryer to be dried at high temperature, so that the tea leaves gradually change color, emit a thick fragrance, and the taste of the tea leaves becomes more mellow.

Edible method of Fu tea

Poria tea can be directly brewed and drunk, and can also be used as seasoning. When making tea, you need to put the tea into a teacup, inject a proper amount of hot water, wait 1-2 minutes before drinking. When using Fuzhuan tea in cooking, it can be added to cooking processes such as stir-frying and cook the meat to make dishes more delicious.