Tea observation (5): Anhua black tea, traditional skills

The production technology of Anhua black tea can be divided into two stages: primary processing and refining. Primary processing refers to the process that fresh leaves are selected, blended, cooked, pressed into semi-finished products, and then fermented, dried and inspected. The production of Anhua black tea not only combines all kinds of tea production techniques, but also has originality in every link, especially in blending, fermentation, baking in seven-star furnace, fermentation, brick making, flower making and so on. In the history of tea making, it is unique and pioneering.

First, stacking fermentation technology.

The pile-up fermentation technology of Anhua black tea, also known as "sweating", includes pile-up fermentation in raw tea processing and pile-up fermentation in refined processing. Heap fermentation in raw tea processing refers to the process of first deactivating enzymes and rolling fresh leaves, and then stacking tea blanks. Under certain temperature and humidity conditions, centering on microbial activities, through the comprehensive effects of biochemical strength, physical and chemical strength and microbial metabolism, the characteristics of tea are changed, and the quality and flavor of raw black tea are shaped. Stacking fermentation in the refining stage usually refers to putting the tea leaves after screening, color selection and blending into a fermentation bin for stacking fermentation. Stacking fermentation is the most basic, critical and complicated process in Anhua black tea production.

With the development of technology and equipment, people can automatically control the indoor temperature and humidity conditions of pit fermentation, and the original hidden state such as the temperature in the pit can be known through instruments. But the weather and leaf quality of each batch of fresh leaves are different. Up to now, the mastery of heap fermentation technology is still based on experience and natural fermentation.

Second, the "Seven Star Furnace" baking

Seven-star oven drying is the last process of Anhua black tea production, which is called "Seven-star oven drying process with loose firewood and open flame". Its purpose is to dry black tea and form corresponding quality, color and aroma through baking. Seven-star furnace consists of five parts: furnace body, fire door, seven-star hole, temperature gradient and drying bed. The baking of Qixing stove is the collective wisdom of tea-making technicians in past dynasties, and it is also a unique skill in the traditional Anhua black tea making process. At present, many manufacturers use hot air generators and blowers to bake, instead of burning pine directly or drying directly with dryers. However, the baking method of Qixing jujube, which mainly depends on the experience of tea technicians, still plays an irreplaceable role in the formation of the unique color and fragrance of Anhua black tea.

Third, the assembly method

Tea blending refers to the blending of black tea with certain characteristics, different shapes and different qualities, or beautiful appearance, uniform color, rich aroma or rich taste according to the requirements of product quality grade and the sensory experience and blending technology of tea appraisers. The process of splicing together in a certain proportion. Tea blending is the most effective method to improve and stabilize the quality of tea and unify the taste, including dry hairy tea of different grades, different years and different producing areas. Traditional Anhua black tea is generally divided into sixteen grades. Tea used for blending before is also subcontracted and sprinkled. The wrapped tea is thick and old, and the sprinkled tea is thin and tender.

Now, due to the limitation of production standards, the difference between Bao and Sa has been cancelled. Mainly consider the quality of raw materials and the sensory characteristics of finished products. At present, some enterprises have introduced niche tea into the production of special tea, that is, the whole batch of tea is processed and refined from Anhua black tea with the same hill, batch and quality. In fact, it began to enter the development stage of Yunnan Pu 'er tea, gradually formed the characteristics of Shantou tea, and improved the quality of Anhua black tea products.

4. Ascomycetes coronaria

Ascomycetes cristata, commonly known as "Golden Flower", belongs to Ascomycetes of Ascomycetes, and can grow on soil, Fuzhuan tea, Cordyceps sinensis, Chinese medicine tablets, agarwood and other substrates. Ascomycetes coronatus is a magical probiotic first discovered in Anhua black tea and studied by experts and scholars. In 1950s, scholars began to study the "golden flower" or "yellow flower" properties of Fuzhuan tea. At that time, little was known about this substance, except that the higher the content of Fuzhuan tea, the better the quality of tea. Until 1990, after further research, the microbiologist Qi Zu named it Eurotium cristatum.

In essence, Ascomycetes coronaria is a kind of probiotics with multiple health-care functions, which grows in the process of processing Anhua black tea and Fuzhuan brick tea under specific temperature and humidity conditions through the process of "flowering". The yellow capsule shell produced by it is like tiny spots, which are evenly attached to Fuzhuan tea. Because of the existence of "golden flower", Fuzhuan tea has different color, fragrance and taste from other teas, and has health care effects such as promoting digestion, reducing fat and losing weight, and treating cardiovascular diseases. Liu Zhonghua, an academician of China Academy of Engineering, has been studying the synergistic effect of Anhua black tea for a long time, and has carried out structural analysis, pharmacological analysis and animal experiments on "Ascomycetes coronaria". In-depth research shows that this probiotic is a healthy drink for human beings.

Liu Shuai

April 2022 10