Basic Introduction to Qionglai Dark Tea
Qionglai is the birthplace of world dark tea, as well as the origin and earliest starting point of the ancient Tea Horse Road. It is known as a “Ten-thousand Picul Tea Village” with over 50,000 mu (approximately 3,333 hectares) of tea gardens, producing more than 1,800 tons of dried tea annually.
Qionglai Dark Tea is a traditional folk tea product in Qionglai, with a long history of production, unique processing techniques, distinctive quality, and a reputation for excellence, making it popular throughout the country's northern and southern regions.
Nutritional Value
Supplementing Dietary Nutrition
Qionglai Dark Tea contains a rich array of nutrients, primarily vitamins and minerals, along with proteins, amino acids, carbohydrates, and other substances. For residents in the northwest region who mainly consume beef, mutton, and dairy products and have limited access to vegetables and fruits, regular consumption of Qionglai Dark Tea is an essential source of necessary minerals and various vitamins, often referred to as the “Tea of Life.”
Aiding Digestion, Reducing Greasiness, and Regulating the Intestines
Caffeine, vitamins, amino acids, and phospholipids in Qionglai Dark Tea help with digestion by regulating fat metabolism. The stimulating effect of caffeine can increase gastric juice secretion, enhancing appetite and aiding digestion. Additionally, Qionglai Dark Tea improves the intestinal microbial environment, having a beneficial effect on the digestive system. Traditionally, aged Qionglai Dark Tea has been used to treat abdominal distension, dysentery, and indigestion.
Reducing Lipids, Promoting Weight Loss, Softening Blood Vessels, and Preventing Cardiovascular Diseases
Qionglai Dark Tea effectively breaks down fats, inhibits blood coagulation, and promotes the dissolution of fibrinogen. It significantly inhibits platelet aggregation and relaxes blood vessel walls, increasing their effective diameter and inhibiting the formation of atherosclerotic plaques in the aorta and coronary arteries. This helps reduce blood pressure, soften blood vessels, and prevent cardiovascular diseases.
Antioxidant, Anti-Aging, and Longevity-Promoting Effects
Qionglai Dark Tea contains abundant antioxidants such as catechins, tea pigments, flavonoids, vitamin C, vitamin E, and carotenoids, as well as significant amounts of trace elements like zinc, manganese, copper (an element in SOD), and selenium (an element in GSHPX). The catechins, theaflavins, theanine, and tea polysaccharides, especially the complex flavonoids present in high quantities, all have free radical scavenging capabilities, thus possessing antioxidant and anti-aging properties that delay cellular aging.
Product Characteristics
The craftsmanship of Qionglai Dark Tea is exquisite, and there are many varieties, including black, white, red, and green, with the green being considered the best. The tea is divided into five grades: “Maojian, Jinjian, Jinyu, Jincao, and Laozhuang.” It is durable and has a unique quality and style. The dry tea has a blackish-brown color, the tea liquor is orange-yellow, the infused leaves are yellowish-brown, the aroma is pure, and the taste is mellow. The tea is made from fresh leaves of small and medium-sized tea trees, which contain lower levels of tea polyphenols and catechins, resulting in a milder flavor.
Historical Folklore
In 903 AD (the first year of Tianfu in Former Shu), the first dark tea product, Huofan Bing, was born in Qionglai. According to the “Tea Spectrum,” “The teas of Linqiong and several other towns include Huoqian, Huohou, young greens, and yellow buds. There is also Huofan Bing, each cake weighing forty taels, highly valued among the Western Barbarians and Tangut tribes.” “Huofan Bing” refers to Qionglai Dark Tea, which is also the earliest dark tea in China.
Production Method of Qionglai Dark Tea
The basic production process of Qionglai Dark Tea involves fixation, initial kneading, pile fermentation, secondary kneading, and baking. Due to the variety of finished products, the methods of stir-frying technology and pressing and forming differ, resulting in diverse shapes and varying qualities.
Tasting and Preparation Methods
One, Boiling Method: Take 10 to 15 grams of tea and fill a pot or another container with 500 ml of water. When the water boils, add the tea. After the water in the pot boils again, simmer for one to two minutes over low heat, then strain out the tea residue before drinking. The tea polysaccharides in Qionglai Dark Tea are mainly found in the tea stalks and release slowly. Boiling speeds up the release of tea polysaccharides, ensuring a more uniform taste and avoiding the “initial astringency followed by sweetness.”
Two, Brewing Method: Use Gongfu tea utensils and follow the Gongfu brewing method to drink.
1. Adding Tea: Place about 15g of Qionglai Dark Tea in a cup designed specifically for brewing Qionglai Dark Tea, which allows for the separation of tea and water, enhancing the brewing process.
2. Brewing: Brew using boiling water at a ratio of approximately 1:40. Since Qionglai Dark Tea is quite mature, you must use water heated to over 100 degrees Celsius to fully extract its flavor.
3. Separating Tea and Water: If using a special cup for Qionglai Dark Tea, simply press the button on the cup's lid to separate the tea from the water.
4. Enjoying: Pour the tea water from the cup into a teacup and drink directly.
Three, Gaiwan Brewing Method: Use a covered purple clay or ceramic cup or bowl, taking 5-8 grams of tea. First, rinse with boiling water once, then discard the water after warming the cup. Re-add boiling water, cover, and steep for about one minute until the tea liquor turns deep red, then drink.
Four, Cold Tea Drinking Method: Prepare the tea water at a ratio of 1:60 according to the traditional method, boil the tea water, strain out the tea residue, let it cool, and drink. Storing it in the refrigerator enhances the flavor.
Five, Milk Tea Brewing Method: After brewing the tea liquor using traditional methods, mix it with milk at a ratio of 1:1, add a little salt, and you have a milk tea with a western regional flavor.