Anhua dark tea introduction
Anhua dark tea [安化黑茶, ān huà hēi chá] belongs to dark tea, it was well-known due to the name of Anhua County, Hunan Province, China. It uses large leaf tea planted in mountainous areas of Anhua. Raw dark tea is made by fixing, rolling, piling, baking drying processing. Dark tea is crafted by using it as raw material, including artificial fermentation and natural aging.
Tea production in Anhua began in Tang Dynasty, there are records of the “canal river slice, eighty pieces per 0.5 kilogram”. In 1073, after Anhua County was built, the court set up a trading market in the north shore of Zishui (ie, the tea market), people can use rice, salt, cloth, silk to exchange Anhua tea. At that time, Anhua steamed green cake tea represented by “Qujiang river flake” is not a modern dark tea. However, Anhua tea, with its natural favorable conditions, gradually developed with the historical process.
The main varieties of Anhua dark tea are “three pointed”, “three bricks” and “one volume””. Three pointed tea, also known as Hunan tip tea, refers to the tip, tribute tip, raw tip. “Three bricks” refers to the Fu brick and black brick and tile. “Roll” refers to the flower tea, now referred to as Anhua Qianliang tea.
Anhua dark tea has a unique health effects. Anhua dark tea special production process will be naturally fermented to produce “Crows scattered bacteria”(commonly known as golden flower). This dark tea has unique crows scattered bacteria, in 18 kinds of amino acids, 450 kinds of beneficial ingredients on the human body.