An Hua Hei Tea(Black Tea) - Spring 2019
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An Hua Hei Tea(Black Tea) - Spring 2019
Anhua dark tea, also known as "Heicha" in Chinese, is a type of fermented tea that originates from Anhua County in Hunan Province, China. Here is a detailed introduction to Anhua dark tea in English:
Origin and History
Anhua dark tea hails from Anhua County, Yiyang City, Hunan Province, and is a specialty product of this region.
It has a long history, dating back to the Tang Dynasty. Specifically, it was documented as "Qujiang Thin Slices" in historical records of 856 AD and was once a tribute to the imperial court.
The official production of Anhua dark tea began in 1524 during the Ming Dynasty. By the end of the 16th century, Anhua dark tea had become a leading tea in China and was designated as official tea during the Wanli reign, being exported in large quantities to the northwest.
Production Processes
Anhua dark tea is produced through several intricate processes, including withering, rolling, fermentation, and drying.
A special pile-fermentation process, known as "wo-dui" in Chinese, is a key step in its production. This involves stacking the tea leaves and sprinkling water on them. After a certain period, under appropriate temperature and humidity, the tea leaves undergo fermentation through enzymatic action and microbial activity, which gives the tea its dark color and distinct flavor.
The fermentation process can last from several months to many years, resulting in a rich and smooth taste with earthy undertones.
Main Products and Varieties
The main products of Anhua dark tea include Fuzhuan brick tea, black brick tea, flower brick tea, green brick tea, and Xiangjian tea.
Historically, Anhua dark tea was sold domestically in regions such as Shanxi, Shaanxi, Gansu, Suiyuan, Ningxia, Xinjiang, Tibet, and Mongolia. Some of it was also processed into bricks and exported to Russia, known as "brick tea".
Cultural Significance and Health Benefits
Anhua dark tea is deeply rooted in Chinese culture and is often used in traditional Chinese medicine.
It is considered a symbol of hospitality and is commonly served to guests as a sign of respect and friendship.
In recent years, Anhua dark tea has gained popularity not only in China but also internationally due to its potential health benefits. It is believed to aid in digestion, promote weight loss, and improve overall well-being.
Origin and History
Anhua dark tea hails from Anhua County, Yiyang City, Hunan Province, and is a specialty product of this region.
It has a long history, dating back to the Tang Dynasty. Specifically, it was documented as "Qujiang Thin Slices" in historical records of 856 AD and was once a tribute to the imperial court.
The official production of Anhua dark tea began in 1524 during the Ming Dynasty. By the end of the 16th century, Anhua dark tea had become a leading tea in China and was designated as official tea during the Wanli reign, being exported in large quantities to the northwest.
Production Processes
Anhua dark tea is produced through several intricate processes, including withering, rolling, fermentation, and drying.
A special pile-fermentation process, known as "wo-dui" in Chinese, is a key step in its production. This involves stacking the tea leaves and sprinkling water on them. After a certain period, under appropriate temperature and humidity, the tea leaves undergo fermentation through enzymatic action and microbial activity, which gives the tea its dark color and distinct flavor.
The fermentation process can last from several months to many years, resulting in a rich and smooth taste with earthy undertones.
Main Products and Varieties
The main products of Anhua dark tea include Fuzhuan brick tea, black brick tea, flower brick tea, green brick tea, and Xiangjian tea.
Historically, Anhua dark tea was sold domestically in regions such as Shanxi, Shaanxi, Gansu, Suiyuan, Ningxia, Xinjiang, Tibet, and Mongolia. Some of it was also processed into bricks and exported to Russia, known as "brick tea".
Cultural Significance and Health Benefits
Anhua dark tea is deeply rooted in Chinese culture and is often used in traditional Chinese medicine.
It is considered a symbol of hospitality and is commonly served to guests as a sign of respect and friendship.
In recent years, Anhua dark tea has gained popularity not only in China but also internationally due to its potential health benefits. It is believed to aid in digestion, promote weight loss, and improve overall well-being.
The Quick Way - 5 Easy Steps
Step 1
Rinse a teapot, small teacups and a small pitcher with hot water.
Step 2
Put one tablespoon of tea leaves in the teapot for every two people being served. Use more for large leaf tea or for a stronger taste.
Step 3
Place the tea leaves inside the teapot and pour in enough hot water to cover the leaves. Pour out the water immediately to rinse the leaves. Use to this chart for proper water temperatures.
Green TeaSilver Needle White Teasand most tea made from “tips” |
75C – 80C
|
Taiwan OolongTips Red/Black Teas |
90C – 95C
|
Black TeasPu-Erh (Bow-Lay)Te Guan Yin (Iron Buddha)Da Hong Pao (Cliff Tea)Lapsang SouchongPhoenix OolongAged White Teas |
95C – boiling
|
IMPORTANT NOTES:
-
Too much or too little heat for the tea you are making will break down the leaves too quickly or too slowly and the flavour will be inconsistent. Temperatures can be approximate.
-
*Boiling means when the water has just reached a slow boil with big bubbles. The Chinese call this “Fish-Eye Water”. For green tea, watch for small streams of tiny bubbles starting to rise from the bottom of the kettle. This is called “Crab-Eye Water”.
-
For Oolong teas, the correct temperature is somewhere between these two. If you do not have a thermometer, let the water stand for 2 minutes or so after reaching a first boil to get 90 – 95C C / 194 – 203 F.
Step 4
Empty the teacups and pitcher. Pour enough hot water into the teapot again to cover the leaves. Wait 8 - 10 seconds and pour the tea into the pitcher and serve, a little longer for a stronger taste. For additional brews, repeat Step 4, deducting two seconds for the second brew and adding two seconds for each additional brew.
Step 5
As the aromatic compounds in the tea leaves dissolve in the water, you will notice the subtle flavours of the tea begin to change with each brew. You will be amazed at the difference! To make tea taste even better, try making tea using Gong Fu Cha method, the traditional Chinese art of tea-making.
The Traditional Way Using The Gong Fu Cha Method
You will need:
-
Teapot - preferably a small Chinese Yixing teapot. These have the best heat handling properties for tea-making, as well as for developing the flavour. If you only have a large teapot, use the quantities of water as if a small teapot and tea shown on the charts.
-
Small teacups (similar in size to Japanese sake cups) or tiny bowls
-
Kettle
-
Pitcher - small glass or porcelain
-
Fine Strainer - to keep your tea clear and free of sediment
-
Tea Tray - A cookie sheet or large flat dish lined with a towel can make a good tray to prepare your tea on.
Step 1 - Warm The Teapot and Pitcher, Sterilize The Teacups and Strainer
The first step is to use the right size of teapot for the number of people you are serving. Most teas taste best when made using a Yixing unglazed clay teapot. Use this chart for the correct size of teapot for the number of people you are serving (use this amount of water if you are using a larger teapot). Pour some hot water into the teapot, pitcher, teacups and over the strainer to rinse, warm and sterilize them.
Size of Teapot |
Volume(ml / fl oz) |
Number of People Served |
#1 size |
70 / 2.4 |
1 - 2 |
#2 |
100 / 3.4 |
2 - 4 |
#3 |
175 / 6.0 |
3 - 5 |
# 4 |
225 / 7.6 |
4- 6 |
Referring to this chart, determine the correct water temperature for the type of tea you are making. Too much or too little heat will break down the leaves too quickly or too slowly and the flavour will be inconsistent. Temperatures can be approximate.
Green TeaSilver Needle White Teasand most tea made from “tips” |
75C – 80C
|
Taiwan OolongTips Red/Black Teas |
90C – 95C
|
Black TeasPu-Erh (Bow-Lay)Te Guan Yin ( Iron Buddha)Da Hong Pao (Cliff Tea)Lapsang SouchongPhoenix OolongAged White Teas |
95C – boiling
|
* Boiling means when the water has just reached a slow boil with big bubbles . The Chinese call this “Fish-Eye Water”. For green tea, watch for small streams of tiny bubbles starting to rise from the bottom of the kettle. This is called “Crab-Eye Water”.
For Oolong teas, the correct temperature is somewhere between these two. If you do not have a thermometer, let the water stand for 2 minutes or so after reaching a first boil to get 90 – 97C C / 194 – 206 F.
Step 2 – Rinse The Tea Laves
Empty the teapot and pitcher of the warming water. Place the measured amount of tea into the teapot using this chart and fill with the proper temperature water from the chart above. When pouring water in, allow the water to overflow the top of the teapot until the bubbles disappear and the water runs clear.
Size
|
Size of Leaves |
|||
Rolled Leaves
|
Less than 1 cm / 3/8 inches |
1 – 2 cm
|
2 - 4 cm
|
|
#1 size |
0.5 - 1 |
0.5 - 1 |
1 – 1.5 |
1.5– 2 |
#2 |
1.5 - 2 |
1.5 - 2 |
2 – 2.5 |
2.5 – 3 |
#3 |
3 – 3.5 |
3 – 3.5 |
3.5 – 4 |
4 – 4.5 |
# 4 |
4 – 4.5 |
4 – 4.5 |
4.5 – 5 |
5 – 5.5 |
This chart shows the amount of tea to use (in number of tablespoons) based on the size of the tea leaves you are using and the size of teapot. Adjust for personal taste.
Replace the lid and immediately pour off all the water (or a bit longer if using compressed tea) and shake out the last drops. Then tilt the lid slightly open on the teapot. This allows the heat in the teapot to escape and not “cook” the leaves so they can retain their aroma
Step 3 –The First Brew
Fill the teapot until the water flows over the top. Place the lid on the teapot and count the proper number of seconds using this chart. Adjust times to taste.
|
|
Rolled Leaves
|
Less than 1 cm / 3/8 inches |
1 – 2 cm
|
2 - 4 cm
|
Rinse the leaves |
4 - 8 seconds |
pour off the tea as quickly as possible |
1- 3 seconds |
2 - 4 seconds |
First Brew |
10– 15 seconds |
1 – 2 seconds |
9– 12 seconds |
2 – 15 seconds |
Second Brew |
8– 13 seconds |
2– 4 seconds |
8– 10 seconds |
10– 13 seconds |
Third Brew |
6– 10 seconds |
4– 6 seconds |
6–8 seconds |
8– 10 seconds |
Fourth Brew |
4– 10 seconds |
4– 6 seconds |
6– 8 seconds |
8– 10 seconds |
Fifth Brew |
6– 12 seconds |
8– 8 seconds |
8– 10 seconds |
10– 12 seconds |
