Basic Introduction to Fengqing Yunnan Black Tea
Fengqing is the birthplace of Yunnan black tea. Yunnan Congou tea was first successfully produced in 1939 in Yunnan's Fengqing County. According to “The Annals of Shunning County,” “In 1938, with tea-producing areas in southeastern provinces approaching war zones and production becoming difficult, the China National Tea Corporation, following ministerial orders, actively developed southwestern tea regions to maintain the existing international market for Chinese tea. On March 8th, 1939 (the 28th year of the Republic of China), Shunning Tea Factory (today's Fengqing Tea Factory) was officially established, with construction and trial production proceeding simultaneously.” That year, 15 tons were exported to Britain, and production was gradually expanded. Areas such as Menghai in Xishuangbanna also organized production. The high quality of the products was well-received in the international market.
Nutritional Value
1. Diuretic Effect: Under the combined effect of caffeine and aromatic substances in black tea, blood flow to the kidneys increases, glomerular filtration rate rises, renal microvessels dilate, and reabsorption of water by renal tubules is inhibited, leading to increased urine output. This is beneficial for eliminating lactic acid, uric acid (related to gout), excess salt (related to hypertension), harmful substances, and alleviating edema caused by heart disease or nephritis.
2. Anti-inflammatory and Bacterial-killing Effects: Polyphenols in black tea have anti-inflammatory properties. Experiments have shown that catechins can bind to single-cell bacteria, causing proteins to coagulate and precipitate, thereby inhibiting and destroying pathogenic bacteria. Therefore, patients with bacterial dysentery and food poisoning benefit from drinking black tea, and concentrated tea is commonly used by the public to treat wounds, bedsores, and athlete's foot.
3. Detoxifying Effect: Experiments have proven that theaflavins in black tea can adsorb heavy metals and alkaloids, precipitating and decomposing them. This is a boon for modern people whose drinking water and food may be contaminated by industry.
4. Stimulating and Fatigue-relieving Effects: Medical experiments have found that caffeine in black tea stimulates the cerebral cortex, exciting the central nervous system, leading to heightened alertness, improved focus, enhanced memory, and stimulating the cardiovascular system and heart, thus accelerating circulation and promoting sweating and diuresis. These effects work together to accelerate the excretion of lactic acid (a substance that causes muscle fatigue) and other waste products, effectively relieving fatigue.
5. Moisturizing and Heat-clearing Effects: Drinking black tea in summer quenches thirst and cools the body because the polyphenols, sugars, amino acids, pectin, etc., in tea react chemically with saliva, stimulating its secretion, which makes the mouth feel moist and produces a sensation of coolness. Meanwhile, caffeine regulates the hypothalamic temperature center, adjusting body temperature. It also stimulates the kidneys to promote heat and waste excretion, maintaining physiological balance.
Product Characteristics
It is blended from large-leaf red broken tea, and there are four types of standardized products: leaf tea, broken tea, fannings, and dust tea, across 11 different grades. Each type has specific specifications for appearance, solid and substantial in body, and uniform in color. After brewing, the tea liquor is bright red with a prominent golden ring, the aroma is fresh and invigorating, the taste is strong and rich with a stimulating quality, and the infused leaves are evenly red and bright. Even when milk is added, the tea flavor remains strong, presenting brown, pink, or bright ginger hues, with its distinctiveness lying in its strength, robustness, and freshness.
Historical and Folklore
Fengqing is the origin of large-leaf tea, suitable for producing black tea and Pu'er tea. Since the 1940s, locally produced “Yunnan black” has been exported to countries like the UK and the US. Products include Yunnan Congou tea and Yunnan broken black tea, which have won honors such as the State Quality Silver Medal, China Famous Tea, and State Diplomatic Gift Tea. In 1986, Yunnan black tea produced by the group was presented as a national gift to Queen Elizabeth II of the UK. It is said that the Queen placed “Yunnan black” in transparent containers for display, considering it a precious item. Fengqing is known as the “Home of Yunnan Black Tea,” and every May Day, the “Tea Festival” is held for trade exchanges.
Brewing Method for Fengqing Yunnan Black Tea
Three key points for brewing Yunnan black tea:
1. Amount (4-5 grams)
2. More than 10 infusions, note that the water should be boiled first and then left to cool slightly for a few minutes. Do not add cold water or use water that has not reached boiling point.
3. Quick infusion time for the first three infusions (1 second each), the first infusion is for rinsing the tea. Starting from the fourth infusion, increase the infusion time to 3 seconds, 5 seconds, and 8 seconds incrementally. After the infusion, do not cover the teapot.
Distinguishing Authenticity
Yunnan black tea is a large-leaf type of congou tea, mainly produced in Lincang, Baoshan, Fengqing, and other areas of Yunnan province. It is a rising star among China's congou teas, distinguished by its plump, tightly rolled appearance, prominent golden tips, and fragrant, full-bodied flavor. Yunnan congou tea has a tight, thick, and sturdy appearance, with a dark lustrous dry tea color and prominent golden tips. Its inner quality is characterized by a bright tea liquor, fresh and long-lasting fragrance, and a thick, fresh, and stimulating taste. The infused leaves are uniformly red and bright. This unique style makes it a highly sought-after congou tea worldwide.
The quality of Yunnan black tea varies seasonally depending on the harvest period, with spring tea generally better than summer and autumn tea. Spring tea has plump, thick strands, a solid body, and good purity, with tender and even infused leaves. Summer tea is harvested during the rainy season, when buds and leaves grow quickly, resulting in longer internodes. Although golden tips are visible, the purity is lower, and the infused leaves appear somewhat hard and mixed. Autumn tea is produced during a dry, cool season, when the metabolic activity of tea plants slows down. As a result, the tea is lighter in body, less pure, and not as tender as spring and summer teas. One of the distinctive features of Yunnan congou tea is the presence of golden tips. The color of these tips can range from light yellow to chrysanthemum yellow to golden yellow. In Fengqing, Yunxian, Changning, and other areas, the tips tend to be chrysanthemum yellow, while in Menghai, Shuangjiang, Lincang, Puxi, and other areas, they are mostly golden yellow. In the same tea garden, the tips of spring-harvested tea are usually lighter, tending toward light yellow, while summer tea tends to have chrysanthemum yellow tips, and autumn tea typically has golden yellow tips.