What is the birth process of high-end black tea in China?

China tea has a history of 5000 years. As the main commodity on the ancient Silk Road, black tea is continuously transported to all countries in the world, and it is the link of political and cultural exchanges among ethnic groups. Yiyang Anhua's "Qianliang Tea", the masterpiece of black tea production technology in Qing Dynasty, is praised as "the world tea king" by modern people. Today, Baishaxi Tea Factory in Anhua County, Hunan Province still retains the traditional production technology, making "thousand taels of tea" by hand.

Baishaxi Tea Factory, founded in 1939, was founded by Peng Xianze, a bachelor of agriculture studying in Jiuzhou University, Japan. It created the first piece of black brick tea, the first piece of Fuzhuan brick tea and the first piece of flower brick tea in the history of pressed tea in China, and excavated, inherited and developed traditional folk tea products such as Tiangong, raw fried tea, flower roll tea (commonly known as Qianliang tea). It is the birthplace of pressed tea in China and the cradle of selling tea. The picture shows Anhua's "Liangqian Tea" baked in a seven-star furnace.

Anhua black tea production began at the beginning of16th century. "The History of the Ming Dynasty and the Records of Food Goods" records that "the gods lived in Wanli for thirteen years, Chinese tea changed horses, Hanzhong produced cheap tea, and merchants led me to sell it privately". Due to the large quantity, good quality and low price of lake tea, which accords with the wish of "exchanging tea for horses", Hunan black tea has risen. During the Ming and Qing Dynasties, Anhua became an important starting point of the ancient tea-horse road on the Southern Silk Road, and "Thousand Liang teas" came out. Baskets are made of bamboo that has been used for more than three years and woven into a lattice, which is used to package steamed black tea.

The basic technological process of black tea is enzyme fixation, primary kneading, pile fermentation, secondary kneading and baking. After the basic process of black tea, "Qianliang Tea" needs to be further put in a dry place for supplementary fermentation, and then baked in a seven-star furnace, sorted, stacked and packaged. After the packaged raw tea is steamed with steam for 4 minutes, it is quickly put into the plaid basket to ensure that the steam is not lost. After locking the basket in time, press it into a bag by hand and put it in the sun for 49 days. In the middle of the basket is a layer of brown slices, and the innermost layer is the leaves of Polygonum cuspidatum, which is waterproof but breathable, which is conducive to the preservation of "Thousand Liang Tea".

Black tea should be inherited and developed!