Dark Tea Introduction
Dark tea (黑茶 hēi chá ), one of the six major Chinese teas, is named after the black appearance of finished tea. Dark tea is a kind of unique tea in China. Its production has a long history. It is mainly made of pressed tea and sold in the main producing areas of Yunnan, Sichuan, Hubei, Hunan, Shaanxi and Anhui. The black matcha tea used by traditional black tea has high maturity and is the main raw material for pressing tea.
Dark tea is mainly for drinking by the ethnic minorities in the border area, so it is also known as side selling tea. Because of its fermentation process is done after fixing, also known as "post-fermentation tea," and because the fermentation process must have microorganisms involved, it is called "microbial fermentation of tea." From the perspective of food processing, the fermentation process must have the participation of microorganisms, so only the dark tea can be called the real sense of "fermented tea." Squeezing all kinds of black tea is indispensable for the brotherly ethnic groups such as Tibetan, Mongolian and Uighur ethnic groups in their daily life . It says that "there should be no food on 3 days and no tea on one day."
The basic process of dark tea is to kill green, first knead, heap, knead and roast. Dark tea is a coarse old raw material, coupled with the manufacturing process often piled up a long fermentation time, so leaf color is black or dark blue. Dark tea has to go through the autoclaved process and slow drying process, so the dry tea is brown reflected in the quality, soup color is orange yellow or orange red, with pure fragrance and not astringent, bottom of leaves is thick yellow.
Dark Tea Efficacy
The main ingredients of dark tea soup color is theaflavins and thearubigins, the results show that the theaflavins is not only an effective free radical scavenger and antioxidant, and has anti-cancer, antibacterial and antiviral, anti mutation, and the treatment of cardiovascular and cerebrovascular diseases, diabetes and other physiological functions.
The main functional component of dark tea is tea polysaccharide compound which considered by the medical community to regulate the metabolism of sugar in the body, reduce blood pressure, blood pressure, blood clotting, thrombus, and improve the immune ability of the body. The clinical trials have proved that dark tea has a remarkable special function, which is irreplaceable by other tea. Dark tea can inhibit abdominal fat accumulation. When it comes to obesity, people immediately think of belly fat first, and black tea has a significant effect on the increase of belly fat.
Dark tea is also a low-caffeine health drink (due to high maturity of raw materials, baking and other factors). Compared with Coke and other teas, black tea does not affect sleep, and can be consumed one day late. It has great effect if someone keeps drinking every day.
Dark Tea Brewing
No like Green tea, dark tea is not limited to different tea with different soaking method, there are five kinds of dark tea drink methods, which can be used to brew according to your favorite.
First, the traditional method of drinking: Take 10 to 15 grams of tea, fill with 500 ml of water into a pot or other container, cook until a boil, put the tea into them until the water re-boiling in the pot, use slow fire to cook for one to two minutes, after the cease-fire, filter out tea residue, you can drink.
Second, Kung Fu tea drink method: use Kung Fu tea sets, drinking it in accordance with kung fu tea drinking method.
Three, tureen brewing method ( the most common in southern): use red porcelain or ceramic cup to cover the bowl, take the tea 5-8 grams, to flush with boiling water, iron the cup and drained water, and then pour into the boiling water, cover a minute or so, you can drink until the tea water became red.
Four, herbal tea drinking method: distribute the tea with the ratio of 1 to 60, brewing the tea with traditional method, filter out the tea, put to drink, cool in the refrigerator, the flavor will be better.
Five, milk tea brewing method: after boiling tea soup with the traditional way, the ratio of tea to milk is 1 to 1, added milk and salt, that is, milk tea with Western characteristics.