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Wenzhen Industrial Park, Jinxian County Economic
Development Zone, Nanchang City, Jiangxi Province

Gu Yuqing actively practices the "healthy China" big health strategy. With an open and inclusive mindset and a win-win cooperation, he seeks common developments in the health industry with the community, leads a healthy life and creates healthy wealth.

lack tea

产品名称

lack tea

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Product descrip
The word "black tea" was first seen in Ming Jiajing three years (1524) Yu Shichen's lectures: "The tea is low-false, and the black tea is collected. The real estate is limited, still the first two products, printed on the enamel According to the name of the book seller, every ten kilograms of steamed sun, shipped to the tea division, the official and business points, the official tea easy horse, the commercial tea to sell" ("Gansu Tongzhi"). This tea is steamed and then stepped on the tea, which has the characteristics of fermentation, which is undoubtedly black tea.
The earliest Hunan Black Tea was the Royal Slice of Qujiang produced by Qujiang Town, Anhua County, Yiyang City, Hunan Province during the Han Dynasty.
Anhua has the habit of processing smoked tea. The tea is fired at a high temperature and the color becomes black and brown, so it is called "black tea." Black tea is also a kind of tea made by fermentation of bacteria. Hunan black tea originated from the Anhua Qujiang black tea flakes in the Qin and Han Dynasties. The Qujiang black tea flakes are in the shape of flat flaky shapes. They originate from Qujiang Town, Anhua County, and black tea flakes are also known as black tea ancestral flakes. Folk legends were created by Zhang Liang, commonly known as "Zhang Liang Sheet." In the Han Dynasty, black tea flakes became royal tribute tea, called royal flakes or Qujiang royal flakes.
Sichuan black tea originated in Sichuan Province, and its age can be traced back to the early stage of the tea-horse trade in the Tang and Song Dynasties. The tea that the tea horse trades starts with green tea. At that time, the distribution center of Tea Horse Trading Tea was Ya'an in Sichuan and Hanzhong in Shaanxi. It was at least 2 to 3 months to arrive in Tibet by Ya'an Departure. At that time, due to the lack of tools for sheltering from the rain, the tea leaves were often wet. When the weather is fine, the tea is dried again. This dry and wet intertwining process causes the tea to ferment under the action of microorganisms, and produces a tea product whose quality is completely different from that at the time of shipment. Therefore, "black tea is formed on horseback. "The argument is justified. For a long time, people added a stacking process in the initial or refining process, and black tea was produced. Black tea is processed and produced in Yunnan, Hunan, Shaanxi, Guangxi, Sichuan, Hubei Quanchenghong, Quanchenglu and other places in China. Black tea products are generally preserved for a long time, and have a more fragrant quality.
Tibetan tea is the originator of black tea. It is also called the South Road side tea. Its production process is extremely complicated. It is made by 32 ancient methods, and because of the continuous fermentation, it is very collectible. She is the highest value tea in ancient tea. Kind. Ya'an City, Sichuan Province is the origin of Tibetan tea and has a history of 1300 years. During the Jiajing period of the Ming Dynasty, Shaanxi Fuyang Business Group came to Ya'an to invest in the tea industry. Their funds are abundant and they have a good business. From the Ming Dynasty to the Qing Dynasty, they have established more than 10 tea numbers. The scale of their operations has quickly surpassed that of the local Chuanbang. Each year, they have recognized the “lead” amount of two-thirds of the security department. "Red, thick, Chen, alcohol" of Tibetan tea. "Red" means that the tea is red and fresh, and cute; "Concent" means that the tea tastes authentic, and the taste is smooth when drinking; "Chen" refers to the fragrance of Chen, and the longer the old tea is preserved, the stronger the aroma of the tea; the "alcohol" refers to the entrance. It is not bitter, smooth, sweet and mellow. Modern medical research shows that Tibetan tea made by special process and long-term fermentation contains nearly 500 kinds of organic compounds beneficial to the human body. About 700 kinds of aroma compounds and inorganic substances are also abundant, including phosphorus, potassium, magnesium, selenium, etc. In 15 minerals.
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