Feibai Anji white tea cake tea - special grade Chenxiang white cake tea
Feibai Anji white tea cake special grade Chenxiang white tea cake shape Anji white tea gift box features with hand ceremony Anji white tea white leaf No.1 tea tree raw material 2020 new tea authentic origin rare high mountain tea cake spring tea helps digestion
Teacake, also known as cake tea, group tea, round tea, pressed tea, Anji white tea cake is to make Anji white tea into a cake-like white tea
Traditional Anji white tea has no habit of being pressed into cakes. With the increasing acceptance of Anji white tea in the consumer market
Pressed the white tea to adapt to different people's habits and tastes, Anji white tea cake came into being
Introduction to Chen Xiangbai:
Chen Xiangbai is made of white leaf No.1 fresh leaf material and dried by natural withering
Once brewed, it is naturally fragrant and fragrant. The color of the soup is green, yellow and bright. After sipping, it's sweet, moist and cool. When you close your eyes, you can go back to the boat as late as possible, and enter the lotus root by mistake. It's cool in the summer
It looks like Yunnan Pu'er cake tea and Fuding white tea cake tea, but it is actually made from the fresh leaves of Anji white tea No.1, which is Anji white tea cake tea
As early as February of the second year of Chongning (1103) in the Song Dynasty, Emperor Huizong of Song Dynasty set up two royal tea farms in Anji from Cai Jingyan to produce tribute tea for imperial court. Later, because of the emperor's edict and the war, the people were bored, and the cake tea technology fell and submerged in the long river of history. Feibaibai tea farm, together with senior old tea art masters, finally recovered and excavated the manufacturing technology of Anji white tea, After numerous failures, the company finally succeeded in R & D, which made the ancient Anji white tea cake processing technology come back
According to experts in the tea industry, Anji white tea cake tea is fragrant with age, full of brewing age and bright in color. The successful development of this kind of tea enriches the diversity of Anji white tea and fills the gap of 900 years of history
The content of amino acid in the tea is 10.6%, which is twice as high as that of Pu'er tea and Fuding white tea cake tea, especially the content of theanine is more than 5%
Note: amino acids and theanine
There are 26 kinds of amino acids in tea, among which theanine is the highest and the most special, because theanine can hardly be found in other plants, which is unique to tea
If caffeine refreshes the mind, theanine is tranquilizing. The two supplement each other, which can make tea refreshing, but not over excited. Theanine is called "natural tranquilizer", which can make people pay attention to it. Professor Wang Yuefei of Zhejiang University mentioned that the effect of caffeine is produced in a short time, while theanine refreshes the mind and enhances memory only after a long time of accumulation.
Anji white tea belongs to green tea, non fermented tea, which is more green and ecological, and more prominent in anti radiation and anti-aging. It is cold, cool and fire-free, suitable for fresh tea, not suitable for long-term preservation. The preservation period is generally within 18 months, but the taste and nutrients are best preserved within 12 months
Anji white tea cake tea is also made from green tea, but the technology is different. It belongs to fermented tea. Fermented tea also contains rich nutrients, more active enzymes, vitamins and minerals, as well as protein, amino acid, sugar, etc
Cake shaped Anji white tea is made of Anji white tea as raw material by screening, picking, high temperature disinfection, steaming and shaping. The finished product is in the shape of a round cake, with a diameter of 21cm, a slightly convex top, a thickness of 2cm in the center, a slightly thin edge of 1cm, a flat bottom and a small pit in the center. Each cake weighs 350g and is packaged with white tissue paper, It is also made of kraft paper and packed in kraft paper box. It is antique and suitable for carrying and long-term storage. It can be stored for more than 15 years without deterioration. Anji white tea cake tea has the highest nutritional value and the mellowest taste in about three years.
Tracing the origin of tea cake
Tea cake, also known as cake tea, group tea and round tea, are widely used now. White tea, Liubao, Shengpu, Shupu, including Anji white tea all have tea cake forms. Back in the Tang Dynasty, tea cake already existed. But no matter from the workmanship or size, it has been quite different from ancient times to modern times. It can only be said that today's tea cake also contains the genes of tea culture of Tang Dynasty
At the beginning of the Northern Song Dynasty, Ding Jinggong was the transport envoy of Fujian Province, and later he made the dragon group. Ouyangxiu ', Only by picking tea buds. At present, the main production technology of cake tea is Pu'er tea, which can give full play to the more mature and fragrant characteristics of Pu'er tea. For the green tea that needs fresh drinking, Wulong tea is still in the majority of scattered tea
Today's tea cake originated from Yunnan Pu'er tea. At first, all ethnic groups in Yunnan also made pressed tea. But it was not cake tea, but bamboo tube tea, tight group tea, pillar tea, brick tea and so on. In 1735, the Qing government officially approved the promulgation of the Yunnan tea law. According to the tea law, the sale of Yunnan tea needs to hold "tea quotation". The court approved Yunnan to issue "tea quotation" 3000 every year, One hundred catties of tea for each guide
In addition, the Yunnan tea law specifically stipulates that all tea traded must be in the shape of a round cake. A round cake must not be made at will. Each round cake weighs seven Liang (16 liang of the Qing Dynasty is a Jin), and each round cake weighs one barrel, with a total weight of 49 Liang. The court levies one cent of silver for each barrel, and each "tea guide" can buy thirty-two barrels (about 100 Jin), and the tax is three yuan and two Fen. Since then, All the tea made in Yunnan is 721 cake. The name of Qizi cake comes from it
In those days, one cake, two cakes and one tube, seven cakes were the typical specifications of Yunnan Pu'er tea. But now they are different. The varieties of white tea and Liubao, which are not pressed with cakes, also learn to make tea cakes. The shape is still round, but they are not pressed strictly according to the old standard of seventy-two. For example, the sizes of pressed cakes of white tea are different, not necessarily seventy-two. So no one says that they are "white tea, seven cakes", It's called white tea cake directly. It's the same with Liubao tea
Tea cake can save the volume of tea as much as possible. It's not only convenient for transportation and storage, but also for disassembling tea cake. Many people have been afraid of it. This time, let's talk about the history of tea cake and the right way to open it by the way.
How to open the tea cake?
If you want to be good at your work, you must first sharpen your utensils. There is a certain degree of tightness in tea cake pressing. But on the whole, it is still not a wise choice to break with your bare hands
The tea cake looks strong, but in fact, it needs to be disassembled with skillful force. If you poke it together randomly, on the one hand, you will get twice the result with half the effort, on the other hand, you will easily smash it
1. In fact, no matter what kind of tea cake, it is all laminated together. Therefore, it is most important to find the connection point between layers. After all, that is the most vulnerable part of tea cake
2. After finding the cut in point, insert the tea knife into the tea cake. Note that the first action is to go straight into the tea cake. The more tea knives are inserted, the more successful they are
3. Then, slowly move the tea knife horizontally. That is to say, change the "cut" of the tea cake from "point" to "face"
4. Insert first, then sweep, and then pry. Please note that this action is to pry. Use the lever principle to slowly pry open the tea cake
In this way, it is not only effortless but also very good to maintain the integrity of tea. In contrast, Anji white tea's tea cake is more soft and easy to pry. As for Pu'er tea, it is generally pressed more tightly, so it needs a little patience to pry it up
Brewing method of Anji white tea cake
Green cake: the water temperature is about 80-95 ℃. If the water temperature is too high, it is easy to scald the tea leaves and produce bitter and astringent taste, but it is conducive to spreading the fragrance and rapid extraction of tea flavor
Wash tea first, usually once or twice. The key to the brewing of a tea is the process of tea washing, which can't be underestimated. It mainly depends on the water temperature, brewing time, and the speed of soup making. It's best to feel it. Remember to open the lid or bowl cover after soup making, otherwise it's easy to damage its aroma and quality. Every time you make soup, try to be clean. The requirements are similar to those of cooked tea, The only difference is that he can leave some roots when brewing, that is, he doesn't have to pour out the soup so thoroughly every time, but leaves some. Because the old tea has a weak tea flavor
Cooked cake: the temperature is relatively higher, preferably 100 ℃. Others are similar to raw tea, but some of them are more fragrant without uncovered
How to preserve Anji white tea cake
1. Avoid direct sunlight. Tea cakes should be placed in the place without direct sunlight, because many tea cakes are only wrapped with a layer of wrapping paper. If the tea cakes are in the place with direct sunlight, they will change color and deteriorate, even accelerate the fermentation and acidification of the tea cakes, and the flavor of the tea cakes will also become light
2. Avoid peculiar smell. The tea cake has strong tea aroma. If it is placed together with other things with peculiar smell, the tea cake will also catch other peculiar smell, such as not put together with cosmetics, cigarettes or wine
3. Ventilation: if the tea cake is hung on the cantilever for ventilation, the smell of the tea cake will easily deteriorate, and if the tea cake is in contact with the air, the quality of the tea cake will decline. If the tea cake is packaged in three layers, i.e. one layer of wrapping paper, one tea cake shell and one carton, it can be properly ventilated
4. Moisture proof measures: the tea cake should also be moisture-proof, so the tea cake cannot be stored in the refrigerator. The tea cake should be stored in a dry place, and a purple sand tank can be used to store the tea cake. If the tea cake is damp, it is easy to get moldy
5. Scattered tea cake. If the tea cake has been scattered, the tea cake can be stored in the carton box. The scattered tea cake also needs to be moisture-proof, sun proof and heat proof, but remember that the tea cake cannot be stored in a sealed way
6. Constant temperature. The appropriate temperature of the tea cake is the indoor temperature. The tea cake can be stored in a cool place. The temperature should not be too high or too low
The effect and function of Anji white tea cake
Supplementary nutrition
Tea cake is rich in nutrients, mainly vitamins and minerals, protein, amino acids, sugars, etc. for the residents of Northwest China who mainly eat beef, mutton and cheese, and lack of vegetables and fruits in their diet, long-term drinking tea cake is an important source of essential minerals and various vitamins for their human body, which is called "tea with life"
Digestive aid
Caffeine, vitamins, amino acids and phospholipids in tea cake are helpful for human digestion and fat metabolism regulation. The stimulating effect of caffeine can improve the secretion of gastric juice, so as to increase appetite and help digestion. Japanese scholars have proved that cake tea has strong functions of removing greasiness and eating, which is also the reason why meat eaters especially like this kind of tea
The food structure of the minority people in Northwest China is beef, mutton and cheese, so it's better to have no food for three days than no tea for one day, which has a lot to do with the effect of tea to get rid of fatness and meat
In addition, cake tea can improve the intestinal microbiological environment, and has the function of smoothing the stomach. There is a tradition of using tea cake to treat abdominal distention, dysentery and non consumption in China
Lipid-lowering diet
The high content of blood lipid will make the lipid deposit on the vessel wall, thus causing atherosclerotic atherosclerosis and thrombosis. Tea cake has good degradation of fat, anti hemagglutination, promoting fibrinolysis and significantly inhibiting platelet aggregation. It can also relax the vessel wall, increase the effective diameter of the vessel, thus inhibiting the formation of atherosclerotic plaque on the inner wall of the aorta and coronary artery, so as to reduce blood pressure, To soften blood vessels and prevent cardiovascular diseases.
