"Liangqian Tea" is a traditional famous tea in Anhua, named after the net content of each roll (branch) of tea in the old scale 1200 yuan. Because its outer basket is grid-shaped, it is also called flower roll tea, which has collection value. Qianliang tea is a traditional craft commodity that was never produced in 1950s. Mainly due to the purchase in overseas markets, this rare tea originated in Anhua mountain area appeared in the early 20th century and became popular in Guangdong and Southeast Asian markets. Its fame is no less than Pu 'er, which is popular today. It is praised as "classic tea culture, concentrated tea history and the best in tea" by the authoritative tea book in Taiwan Province. After the production of rolled tea stopped and disappeared in the market for many years, I was afraid that the processing and production technology of rolled tea would be lost.
The efficacy and function of Liangqian tea
1, refresh
Qianliang tea contains caffeine and other ingredients, which can invigorate the human nervous system, help to refresh the mind and enhance people's thinking. If you are tired from work, you might as well drink a cup of 1000 taels of tea, which will also help to relieve eye fatigue.
2. Reduce fat and lose weight
Polyphenols and oxidation products in Qianliang tea can dissolve fat, help to promote the elimination of substances, accelerate the decomposition of fat, and have a very good effect of reducing fat and losing weight. Friends who want to lose weight can try.
3. Clear stomach
Liangqian tea contains a lot of dietary fiber, which has the function of regulating the stomach, helping to improve the intestinal microbial environment, helping to digest and clean the stomach. Usually, drinking a cup of Liang Qian tea after big fish and big meat has a good effect of eliminating boredom.
Step 4 lower blood pressure
Thousands of teas are rich in theaflavins, which are cardiovascular scavengers and can soften blood vessels and effectively inhibit the rise of blood pressure. Hypertension patients insist on drinking tea for a period of time, which has the effect of lowering blood pressure.
Step 5 protect the liver
Unique probiotics, polyphenol oxides, catechins, etc. Qianliang tea has a special purification function for human liver, which is helpful for deep detoxification and liver protection. It can effectively expel toxins from the body in time, and achieve the effect of beauty beauty.
Taboos for drinking thousand taels of tea.
1, avoid drinking new tea.
Fresh tea has a short storage time and contains more unoxidized polyphenols, aldehydes and alcohols, which has a strong stimulating effect on human gastrointestinal mucosa and is easy to induce stomach diseases. Therefore, drink less black tea and avoid new tea that has been stored for less than half a month.
2. Avoid drinking tea for the first time.
Tea is polluted by harmful substances such as pesticides during planting and processing, and there are always some residues on the surface of tea. Therefore, the first tea has a washing function and should be discarded.
3. Avoid drinking tea on an empty stomach
Drinking tea on an empty stomach will dilute gastric juice and reduce digestive function. At the same time, the high water absorption rate can make a large number of bad components in tea enter the blood, thus causing dizziness, palpitation, weakness of hands and feet and other symptoms.
4. Avoid drinking tea after meals
Tea (mainly green tea) contains a large amount of tannic acid, which can react with iron in food to generate new substances that are difficult to dissolve, which will cause iron deficiency in human body and even induce anemia over time. Therefore, the correct drinking time is one hour after meals.
How to drink 1000 taels of tea is better?
1, bubble method
Suitable target: office workers
It should be the easiest way to make 1000 taels of tea in a teapot with a lid. Take about 5 grams of tea, first wet the tea with boiling water, then cover it with boiling water and soak it for 1-2 minutes before drinking.
The efficacy and function of Liangqian tea
2. Traditional cooking and drinking methods
Suitable object: while cooking, chat with friends.
Take 10- 15g of Liangqian tea, which is generally enough for 6-8 people to drink. Similarly, first wet the tea with boiling water, and then add cold water to cook it. After the ceasefire, remove the tea residue, but drink it while it is hot, so that the soaking method can make the taste of Liangqian tea stronger.
3. Cold drink method
Suitable target: heatstroke patients.
The hot summer is coming, and friends who want to drink a thousand taels of tea but don't want to drink hot thousand taels of tea may wish to use this method. It's a good idea to filter the boiled tea leaves and put them in the refrigerator to cool the tea soup for drinking.
4. How to drink milk tea
Suitable target: young people who pursue fashion taste.
Here is a bubble method that is popular with fashionable young people. First, a thousand taels of tea are brewed according to the traditional method, milk and tea soup are mixed according to the ratio of 1: 5, and then some salt is added, which makes the taste more refreshing and pleasant.
Processing technology of Liangqian tea
Basic process
1, picking fresh leaves
The first step in making 2,000 teas is to pick fresh leaves. This process has standard requirements. Then, the raw materials for making 2,000 teas are generally big leaf species, and the picking standard is four or five leaves per bud and mature leaves. Generally, the dried hairy tea made of fresh leaves is second-class 6, third-class 7, 8 and so on. Picking fresh black tea leaves is not taboo to rain leaves, and picking insect leaves or diseased leaves is not prohibited. Then, the fresh leaves need to be spread out properly.
Step 2 spray mud
The second step of making Qianer tea is to sprinkle pulp, in fact, the purpose of this step is for the later fermentation. Then, because the water content of fresh leaves is generally low, it is generally necessary to sprinkle water, commonly known as slurry spraying, to ensure the enzyme fixation effect and the later batch fermentation. Generally, about 0.5 kg of water is sprayed on 5 kg of fresh leaves, but rain leaves do not need to be supplemented.
3. It is being repaired.
The third step in the initial production of 1,200 pieces of tea is fixing green, which is actually a necessary step in the production of many teas. And then operate with a roller deactivating machine. When the cylinder temperature reaches about 230℃, put fresh leaves evenly, and the degree of deactivation is dark green and dull, with obvious fragrance and slightly fisheye-like edge.
Step 4 knead
The fourth step of making 1,200 teas is kneading, and this step must be mastered correctly. Then, the 50-type tea kneading machine is adopted, and the fixing leaves should be installed in the 3/4 position of the kneading cylinder, and the tea leaves should be kneaded according to the principle of "light-heavy-light". The kneading time of tea leaves is generally 15~20 minutes, depending on the cell breakage, and it is better that the tea juice adheres to the leaves without crushing powder.
Step 5: pile up
The fifth step of making Qianer tea is pile fermentation, which is the most important point of molding. Then the tea blanks are piled up, and they are piled directly without unpacking. Heaps are generally round or square, weighing more than 250 kg, which is convenient for fermentation. The stacking fermentation time is 16~35 hours, depending on the fermentation situation. When the tea blank has the smell of distiller's grains, slightly sour and spicy, the tea leaves do not touch hands, and there is moisture on the leaves, commonly known as "sweating", the fermentation is completed.
dry
The sixth and final step of making thousand taels of tea is drying. The tea leaves to be piled are dried by a dryer or the sun. The black tea dried by the dryer has obvious aroma, curly leaves, yellow-green color and golden soup color. Sun-dried black tea has a sun flavor, dark and oily color, slightly curly leaves and orange-yellow turbid soup, so it is better to dry it with a dryer.
Semi-finished processing
1, supplementary fermentation
The first step in the processing of Qianer tea semi-finished products is supplementary fermentation, which needs to control the temperature and time. That is, put black tea in a dry place for composting and fermentation, and spray hot tea juice in proportion according to the requirements of tea stacking quantity, so that the water content of tea leaves is 28%~35% and the temperature is below 80℃. After stacking and fermenting for 24 hours, turn the tea leaves over, keep the stacking temperature at about 60℃ after stacking and fermenting, and then finish stacking and fermenting for 24 hours.
Step 2 bake
The second step of processing 1,000 taels of tea leaves in semi-finished products is baking, which is actually very special. That is, fermented raw tea needs to be baked in a seven-star oven, which is the characteristic of Anhua Liangqian tea processing technology. When the tea leaves are completely dried and slightly discolored, they can be roasted. After roasting, water is added to make up the pulp, and the water content is controlled at about 65,438+02%, and then packaged and put into storage.
Step 3 check
The third step of processing semi-finished products of Qianer tea is screening, which is simply to select tea leaves. That is, the roasted tea leaves and the non-roasted tea leaves are screened in batches, and non-tea substances (i.e. sand and other impurities), coarse old terrier, yellow leaves and floating leaves are removed, and the screened tea leaves are packaged in grades and put into the stacking workshop.
4. commensurate
The fourth and final step of processing thousand taels of tea leaves with semi-finished products is blending. That is, after screening, according to the requirements of thousand-two-tea production and processing, different grades of black tea are blended in proportion. The raw materials of common thousand-second-class tea are second-class tea, third-class fire-baked tea and a certain amount of inferior tea. The blending ratio is adjusted according to the different producing areas, years, grades and seasons of black tea to achieve the goal of stable quality of finished products.
Molding process
1, called steaming.
The first step of forming thousand-taels of tea leaves is steaming, which is actually to reduce the water content of tea leaves. That is to say, the tea leaves are weighed 5 times, 7.25 kg each time, wrapped in cloth and steamed with steam for about 4 minutes, so that the water content of the tea leaves is below 20%.
2. Basket loading
The second step of forming thousand taels of tea is to put it in baskets, which still needs more attention. That is to say, the semi-finished products of the basket are woven before loading, the outermost layer is a plaid basket woven with bamboo for more than 3 years, the middle layer is brown pieces, and the innermost layer is Polygonum cuspidatum leaves. After the tea leaves are steamed, put the tea leaves into the basket with a bag immediately, and the action must be fast to prevent the steam from losing.
3. Press forming
The third step of Qianer tea forming is press forming, which is still relatively complicated. That is to say, lock the tea basket in time, carry it to the stepping field, then step on the basket evenly, take out the tea leaves, step on it, tie it tightly with twisted bars, press the bars tightly and press the bars alternately. Each flower roll tea should be pressed with a heavy stick for 4-5 times, and each stick should be pressed firmly and compactly to make the tea body look symmetrical and straight. If there are still "bulging" and "bending" after calendering, use a wooden hammer to knock it flat and straight. Because of the loose iron ring, the iron bar must be locked.
Step 4 lock the door
The fourth step of forming thousand-taels of tea is to lock the tea, which requires great care and effort. That is, after the stamped flower roll tea is cooled and shaped, it is allowed to start locking. Generally, cooling 12 hours or more is required. The lock must be tight, symmetrical and concentrated, and the exposed tea must be repaired.
5. Leave it in the air
The fifth step of forming 1,200 tea leaves is drying, which is also the last step of the forming process. Then the drying of 12,200 tea leaves is naturally dried in the sun and night dew, and the time is generally about 49 days, and the flanging is twice, and the head is turned 1 time. Pay attention to the weather changes every day, so that it will rain on sunny days. Under natural cooling, tea leaves emit water and ferment again, forming the unique quality characteristics of Qianer tea.
Storage of Thousand Liang Tea Leaves
Because the older tea is, the more mellow it tastes, so it is suitable to pile it in a ventilated, dark, dry and odorless place.
1, cool and dark, sunlight will make tea quickly oxidized, producing some unpleasant chemical components, such as the smell of the sun, which will not disappear for a long time.
2. Ventilation should be airtight. Ventilation is helpful to the natural oxidation of tea products, and at the same time, it can properly absorb the moisture in the air (but the moisture should not be too high, otherwise it is easy to mildew), accelerate the wet-heat oxidation process of tea body, and also provide moisture and oxygen for microbial metabolism. Plastic bags should not be used for sealing.
3, open to avoid odor, tea has a strong absorption of the opposite sex, can not be mixed with odorous substances, but should be placed in an open and ventilated environment.