In the vast world of tea, Anhua black tea shines like a brilliant star with its unique luster. It carries a long history, rich culture, and outstanding health benefits.
I. The Glorious Journey of the Progenitor of Black Tea
Anhua black tea, as the progenitor of Chinese black tea, has a history that dates back to ancient times. Recorded in historical documents from the Tang Dynasty under the name “Qujiang Thin Slices,” it was esteemed as an imperial tribute, attesting to its exceptional quality and popularity even then. By the third year of the Ming Jiajing period, Anhua black tea was officially created, opening a new chapter in its development. By the late 16th century, it had risen above other teas in China. During the Wanli era, it was designated as an official tea, embarking on a journey of large-scale distribution to the northwest.
Experts have speculated that the tea found in the Han tomb at Changsha's Maowangdui may have originated from Anhua, pushing the history of tea production there back to the Han Dynasty, some 2,300 years ago. Over these long centuries, Anhua black tea has witnessed historical changes while continuously being passed down and developed. Like a wise elder, it tells stories of the past while captivating contemporary audiences with its unique charm.
II. Unparalleled Geographical Conditions
The land of Anhua is truly magical, boasting 85% of the world's ice sedimentary rock formations. This type of rock, affectionately known as the longevity stone and auspicious stone, makes Anhua unique. The thickness, scale, and quality of the ice sedimentary rock layers in Anhua County are considered “the world's best,” earning the region the title of “a world wonder” among scientists. Growing tea on this special soil imparts unique qualities to Anhua black tea. The average selenium content in the tea reaches 0.22 ppm, twice the national average and seven times the global average, earning it the reputation of being a “selenium-rich tea.” This relic from the Ice Age, 600 million years old, provides an irreplaceable geographical environment for the growth of Anhua tea, allowing the plants to absorb abundant nutrients and develop distinctive flavors and superior quality.
III. Unique Processing Yields Exceptional Quality
Anhua black tea is distinguished by its unique “flowering” process and the specificity of its local microorganisms. Anhua Fu brick tea, one of the most representative types of Anhua black tea, is made through microbial fermentation dominated by Talaromyces saccharolyticus, resulting in abundant “golden flowers” and a distinctive “fungus floral aroma.” These “golden flowers” are not only a visual marvel but also a crucial indicator of the tea's quality. They contain numerous beneficial components that contribute to human health. Scientific research has confirmed that Anhua black tea can help prevent and treat many chronic metabolic diseases, particularly those related to sugar and fat metabolism.
As one of the six basic types of tea, Anhua black tea is a post-fermented tea. Its main products include Fu brick, Hei brick, Huazhuan, and other types, each with unique characteristics and flavors. On April 6, 2010, the original State Administration of Quality Supervision, Inspection, and Quarantine approved geographic indication product protection for “Anhua Black Tea,” further affirming its quality and status. On July 20, 2020, Anhua black tea was included in the first batch of protected geographical indications in the EU-China agreement, marking its entry onto a broader international stage and showcasing its unique appeal to the world.
IV. Outstanding Health Benefits
1. Extraordinary Nutritional Value
The health benefits of Anhua black tea are unique. During its special manufacturing process, natural fermentation produces “Talaromyces saccharolyticus,” commonly known as golden flowers. This fungus, exclusive to black tea, is rich in nutrients, containing 18 amino acids and over 450 beneficial components. These components act like little guardians, protecting our health. They participate in metabolism, provide essential nutrients, and enhance immunity, making our bodies healthier and more vibrant.
2. Significant Medicinal Value
Clinical practice has confirmed numerous benefits of Anhua black tea. It helps to reduce greasiness, relieve bloating, treat diarrhea, eliminate fat, quench thirst, refresh the mind, regulate digestion, and more. For those who often indulge in fatty foods, a cup of Anhua black tea acts as a “cleaner” for the digestive system, effectively removing greasiness and providing comfort. Long-term consumption of Anhua black tea can also lower blood pressure, lipids, and glucose levels, and strengthen capillary resilience. Its most notable effects are in “fat scraping” and reducing “the three highs,” as well as having preventive and therapeutic effects on digestive issues. In today's health-conscious era, Anhua black tea is an ideal beverage for pursuing a healthy lifestyle.
3. Rich Mineral Content
Most of the mineral elements in tea are concentrated in mature leaves, stems, and stalks. Since the raw materials used for Anhua black tea are older, it contains higher mineral element levels than other tea types. Fluorine in the tea is effective in preventing tooth decay and osteoporosis in the elderly, which is crucial for older individuals. Selenium stimulates the production of immune proteins and antibodies, enhancing disease resistance and treating coronary heart disease while inhibiting the development of cancer cells. The presence of these minerals makes the health benefits of Anhua black tea more comprehensive, providing all-around health support.
V. Correct Tea Drinking Practices and Taboos
Although Anhua black tea offers numerous benefits, the correct way to drink it is equally important. It is also necessary to understand certain taboos to avoid adverse effects on the body.
1. Avoid Drinking Freshly Produced Tea
Freshly produced tea contains a high amount of unoxidized polyphenols, aldehydes, and alcohols, which can strongly stimulate the gastrointestinal mucosa and easily trigger stomach problems. Therefore, we should avoid drinking fresh tea and let it age for a while, allowing the components to oxidize and transform before consumption. This ensures enjoyment of the tea's flavor while minimizing stimulation to the digestive system.
2. Avoid Drinking the First Infusion
Tea cultivation and processing may involve exposure to pesticides and other harmful substances, leaving some residue on the surface of the leaves. The first infusion serves as a rinse, so it should be discarded. This reduces the risk of pesticide residues entering the body and protects our health.
3. Avoid Drinking Tea on an Empty Stomach
Drinking tea on an empty stomach dilutes gastric juices and impairs digestive function. At this time, water is absorbed at a higher rate, causing a significant amount of undesirable components to enter the bloodstream, potentially leading to symptoms such as dizziness, palpitations, and weakness. Before drinking tea, we should eat something or wait until after a meal, ensuring both enjoyment of the tea and avoidance of discomfort.
4. Avoid Drinking Tea Immediately After Meals
Tannic acid in tea reacts with iron in food, forming insoluble compounds. If you consistently drink tea immediately after meals, it can lead to iron deficiency and even anemia over time. The proper time to drink tea is about an hour after a meal, allowing the components to aid digestion without interfering with iron absorption.
5. Avoid Drinking Tea While Feverish
Tea contains theobromine, which can raise body temperature. Therefore, drinking tea when feverish is unhelpful and may even exacerbate the condition. During fevers, we should drink plenty of plain water and enjoy Anhua black tea once recovered.
6. Avoid Drinking Tea if You Have an Ulcer
Caffeine in tea can stimulate gastric acid secretion, increasing its concentration. For individuals with ulcers, this can worsen the condition and potentially cause ulcer perforation. Those with ulcers should avoid drinking tea and resume moderate consumption once healed based on their condition.
7. Avoid Drinking Tea During Menstruation
Drinking tea during menstruation, especially strong tea, can trigger or worsen menstrual syndrome. Women are more sensitive during menstruation and should pay extra attention to their diet. Excessive consumption of strong tea can lead to discomfort such as abdominal pain and breast tenderness. During menstruation, women should limit tea intake or opt for lighter teas and control the amount they consume.