Basic Introduction to Guzhang Black Tea
Black tea originated in China, and the earliest type of black tea was called Zhengshan Xiaozhong, which was created by the Jiang ancestors from Tongmu Village, Xingcun Town, Wuyishan City, during the mid-Ming Dynasty (around 1568). The Jiang family of Tongmu Village, Wuyishan City, is a tea-making dynasty that has been producing Zhengshan Xiaozhong black tea for over 400 years.
Black tea belongs to the fully fermented tea category and is made from the buds and leaves of tea plants through withering, rolling (or cutting), fermentation, and drying. It is named after the red color of its dried leaves and brewed tea. There are many types of black tea produced in various regions, with Keemun black tea being world-renowned. Congou black tea and Lapsang Souchong are fragrant everywhere, and the high-end Jin Junmei black tea marks a new stage in the development of black tea. Additionally, black teas from India and Sri Lanka, which were developed from Chinese cultivars, are also well-known.
The Guzhang black tea, processed from the unique ecological tea leaves of the Guzhang area, stands out in the tea market with its distinctive production techniques, shape, color, lasting fragrance, and golden liquor, making it a new favorite among tea consumers at home and abroad. To protect and promote this new variety, in June 2016, the Guzhang County Party Committee and County Government initiated preparatory work for applying for geographical indication product protection for “Guzhang Black Tea,” entrusting the responsibility to the County Food, Drug, Industry, and Commerce Quality Supervision Bureau to lead the implementation. Tea cultivation in Guzhang began in the Eastern Han Dynasty, known for its tightly twisted leaves resembling needle tips, authentic fragrance, refreshing taste, and bittersweet aftertaste. It has the effects of improving vision, clearing the mind, reducing fat, beautifying the complexion, invigorating the spirit, and promoting thought. It has won numerous gold awards and was once a tribute tea during the Tang Dynasty, enjoying a reputation as one of the top ten famous teas in China.
Nutritional Value
1. There is a substance in tea called tea polyphenols, which can stimulate the gastrointestinal tract. Black tea, however, is made from fermented and baked tea leaves, where the tea polyphenols have undergone enzymatic oxidation. After passing through the stomach, a protective layer forms over the gastric mucosa.
2. People often drink black tea in hot summers because certain phenolic substances in tea stimulate saliva secretion, helping to quench thirst and relieve heat. These substances also control the body's temperature-sensing center, creating a cooling sensation.
3. The caffeine and aromatic compounds in black tea help keep the brain alert and energetic. When feeling tired at work or facing important occasions, brewing a cup of black tea can be beneficial for efficient performance.
4. One reason why black tea is popular among women is its ability to aid digestion and reduce fat. As black tea stimulates insulin production, it can lower blood sugar and lipids to some extent, greatly benefiting patients with diabetes and kidney disease.
5. Black tea contains catechins, enzymes that effectively inhibit the activity of Helicobacter pylori, thus daily consumption can reduce the incidence of bacterial dysentery such as gastric ulcers and duodenal ulcers.
6. The manganese and potassium in black tea promote good circulation. Regular drinkers tend to have softer cardiovascular systems, a ruddy complexion, and a healthy glow. Drinking black tea regularly is therefore helpful in preventing cardiovascular diseases.
Product Characteristics
The Guzhang black tea, processed from the unique ecological tea leaves of the Guzhang area, stands out in the tea market with its distinctive production techniques, shape, color, lasting fragrance, and golden liquor, making it a new favorite among tea consumers at home and abroad.