Black Tea (Hei Cha)
Chinese black tea or Hei cha, 黑茶 is the tea that passed through the "wet stacking" processing stage. The result is the maximum fermentation degree (100%), dark liquor, dense, full-bodied taste and specific bouquet with earthy, vinous and woody tones. The most famous varieties in this category are the black tea from Anhua, 安 化 黑茶 (
The tea leaves for black tea production are harvested in the late spring when the young springs are completely formed. The picked raw materials are moistened with water (1:10) and fried in the woks at the temperature up to 320⁰С, taking 4-
This tea actually is ready to be brewed, as the local peasants do. But the bulk of the harvested tea is compressed for the ripening. First year tea is stored on the lower shelves in a cold dark place. Then it is stored in a ventilated room for at least another year. Last storage is dry, where tea will gain strength for several years. Local people use this tea as a natural remedy and drink it as a preventive drink. and tastefulness.
The great Chinese medieval scholar Li Shizhen said in the famous "Treatise on medicinal plants", "Peng Cao Gang Mu": "Tea helps digest food and pleases stomach, has a warm nature and dissipates the cold". Modern research confirms that the elite black tea has a lot of health benefits. It contains tea polyphenols (theaflavins and thearubigins) that gives an original dark color, and also are effective as antioxidants, have antibacterial and antiviral effect, treat cerebrovascular disease, diabetes, reduce blood lipid levels and blood pressure, interfere with bonding blood cells and clot formation, inhibit cancer cell proliferation process, and improve immunity, are useful in the fat metabolism and weight regulation.