Dafang Tea [Anhui Shexian Specialty]

What is Dafang tea? Authentic Anhui Shexian specialty: Dafang tea

Summary:Do you want to know what Dafang tea is? This article is a detailed introduction to the specialty of Shexian County, Anhui Province - Dafang Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Dafang Tea. The full text takes about 8 minutes to read, mainly including the basic introduction of Dafang Tea and its nutritional value? What are the product characteristics of Dafang Tea? How did the history of Dafang tea come about? The production method of Dafang tea, etc.

Basic Introduction to Dafang Tea

Dinggu Dafang, also known as Zhupu Dafang, Cufang, and Zhuye Dafang. It has a special effect on reducing fat and losing weight, so it is known as the "king of weight loss" in tea. Dafang tea is produced in Zhupu, Jinchuan, Sanyang and other villages in She County, Mount Huangshan City, especially in Laozhuling, Dafang Mountain and Fuquan Mountain of Jinchuan Township in Zhupu Township, which are of the best quality and known as Dinggu Dafang Tea. According to legend, as early as the Song and Yuan dynasties, there was an ancient temple on Laozhuling Mountain where a monk named Dafang lived. In order to entertain guests who burned incense and worshipped Buddha, he planted and made his own tea leaves for them to drink. Dafang tea was named after this. Dafang tea was created in the Ming Dynasty and was listed as "tribute tea" in the Qing Dynasty. Due to the fact that the tea gardens of Dafang Tea are generally located at an altitude of over one kilometer, with steep mountains, clustered peaks, bamboo and wood plants, misty clouds, and abundant rainfall, a microclimate is formed. At the same time, the soil quality is excellent, with a surface layer of black sand and a middle layer of red and yellow soil, which is acidic and very suitable for the growth of tea trees. What are the nutritional values of Dafang tea? Reducing free fatty acids and neutral fats has a special effect on reducing weight gain. What are the product features of Dafang Tea?

Its quality characteristics are flat and uniform appearance, smooth and shiny, emerald green with a slight yellow color, slightly dark in color, covered with golden hairs, hidden and not exposed;

; The soup has a clear and slightly yellow color, a high and long-lasting aroma, and a chestnut fragrance. The taste is mellow and refreshing, with tender and even leaves and plump buds and leaves. Ordinary Dafang has a deep green brown color resembling cast iron and a shape resembling bamboo leaves, hence it is called "Iron Dafang" or "Bamboo Leaf Dafang". How did the history of Dafang tea come about? Dafang was created in the Ming Dynasty and was included in the tribute tea category during the Qing Dynasty. According to the "Annals of Shexian County", "During the reign of Emperor Longqing of the Ming Dynasty (1569-1572 AD), Monk Dafang lived on Songluo Mountain in Xiuning and made tea with exquisite craftsmanship, which was learned by the local community. However, at that time, only the northwest mountains and the Dahan Mountain in the city produced tea. In the Qing Dynasty, it was sold abroad and gradually planted, with varieties such as Maofeng, Dafang, and roasted green tea." Dafang tea is said to have been originated by the monk Dafang in Laozhuling, Shexian County, hence it is called "Laozhu Dafang". It has been over 400 years since then. The shape and quality of Dinggu Dafang tea are similar to those of Zhejiang Longjing tea, with flatness as its main feature. From several years of market feedback, Dinggu Dafang tea has a richer taste than Longjing tea, and it also has a hint of sweetness in addition to the tea flavor. Dinggu Dafang was selected as a gift tea by the Ministry of Foreign Affairs in 1986, and its quality has been recognized. Professor Zhan Luojiu, a tea expert at Anhui Agricultural University, once said that Dafang tea is the pioneer of flat tea in China. It has a history of thousands of years since 911 AD (which was already a tribute during the Five Dynasties and Ten Kingdoms period). Dafang tea has a flat and elegant appearance, is covered with golden hairs, has hidden buds without being exposed, has a clear and bright yellow soup color, is rich in chestnut fragrance, and has a high and long aroma. The leaves have a thick and tender base, and the taste is mellow and refreshing. In 2005, Professor Yang Weishi of Anhui Agricultural University personally tasted Dafang tea, and he was full of praise. In 2006, Anhui TV Station came to our production area to interview and report. I personally participated in the production of the program, and reported on the Super News Field of Anhui TV Station on April 24, 2006, so that Anhui people learned about Dafang tea, and countrymen people learned about Dafang tea. At the same time, on May 20, 2006, a report on Mount Huangshan people's first visit to Beijing was carried out in Malian Road, Beijing, and received excellent results.

The production method of Dafang tea

The frying process of Dafang tea includes five steps: withering, rolling, shaping, flattening, and boiling.

. Qingqing: Qingqing is basically the same as manual frying, with a leaf amount of about 1 kilogram per pot, and the degree of Qingqing should be slightly tender. Rubbing: It is often done by hand, and nowadays small-scale machines are also used for kneading. The kneading time is relatively short, and the pressure should be light to initially form a uniform and straight strip shape. Making raw materials: Stir fry the raw materials in a bucket pot at 120-140 ℃, with 1.5-2 kilograms of leaves added to each pot. After cooking, flip and shake your hands frequently to promote the loss of moisture. When stir frying until the leaves are not sticky, apply a small amount of vegetable oil or soybean oil on the pot wall to make it smooth, and then start patting. Use both hands to pat the tea leaves along the pot wall, and combine them with straight tea strips to gradually flatten and straighten the shape. When the moisture has dissipated to a point where it can be basically solidified, take out the pot and spread it out. After the leaf tissue softens, begin to flatten and shape it. Flatten: The pot temperature is 90-100 ℃, and about 1 kilogram of leaves are added to each pot. First, apply oil to the pot wall. After the leaves are put into the pot, extend your palm and stir fry the tea leaves by flipping them up and down on the pot wall. Then, use your palm to tap the tea leaves on the pot wall and straighten out the tea strips. When the tea leaves are tightly, straight, flat, and shaped (like leek edges), they can be taken out of the pot. Spread it out and cook it. Huiguo: The temperature of Huiguo is 60-70 ℃, and the method is basically the same as flattening, but the action should be light. The palm should be shaken with the tea to promote a smooth surface and prevent breakage. When the moisture content of tea leaves decreases to around 5%, cool them out of the pot and store them in sealed cans.