Shifang Red and White Tea [Sichuan Shifang Specialty]

What is Shifang Red and White Tea? Authentic Sichuan Shifang Specialty: Shifang Red and White Tea

Summary:Do you want to know what Shifang Red and White Tea is? This article is a detailed introduction to the special product of Shifang, Sichuan Province - Shifang Red and White Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Shifang Red and White Tea. The full text takes about 7 minutes to read, mainly including the basic introduction of Shifang Red and White Tea and its nutritional value? What are the product characteristics of Shifang Red and White Tea? How did the history of Shifang red and white tea come about? How to make Shifang red and white tea and distinguish its authenticity? Wait

Introduction to Shifang Red and White Tea

Red and white tea is a rare variety of white tea, originating from Yinghuashan District, Shifang City, Sichuan Province, China.

. Due to the fact that this tea is only commonly found in the local Yinghua Township and Hongbai Township, the locals refer to it as "Red and White Tea". This tea has health benefits such as generating fluids, quenching thirst, relieving heat and reducing fever, stimulating appetite and strengthening the spleen

1. Refreshing and relieving the mind, eliminating fatigue

2. Removing greasiness, aiding digestion, and sobering up

3. Diuretic detoxification, sterilization, anti-inflammatory, and disease prevention

4. Lowering blood pressure, preventing arteriosclerosis

5. Radiation protection, inhibiting cancer

6. Health beauty, weight loss, longevity

Brewing or boiling white tea is best done with mountain spring water from bamboo shoots in the mountains. Drinking a cup of fragrant and delicious red and white tea on hot days can bring indescribable comfort. Red and white tea has the functions of quenching thirst, generating saliva, strengthening the spleen, and stimulating appetite. Tea sand also has the function of reducing satiety and bloating

Red and white tea with a rustic flavor, with strong and heavy tea strips, a dark brown and oily color, a rich red soup, a mellow and refreshing taste, a pure aroma, and a unique betel nut fragrance. The leaves have a red brown base and are resistant to long-term storage, with better aging. It is known for its "red, thick, mellow, and aged" four wonders

The late Qing Dynasty and early Republic of China were the prosperous periods of red and white tea. In the early years of the Republic of China, only 100 dan of authentic high-quality red and white tea leaves were produced in Hongbai Zizhuping. Back then, there was a foreign merchant who claimed to be "Yazhou Tan Tea". Generations of bosses stationed in Pingzhong every year during the tea harvest period to purchase tea from each household. Then fast horse delivery is guaranteed to be used for tasting new tea in the west before the arrival of summer, exclusively for the nobles in Kangba region to enjoy

The production method of Shifang red and white tea

The drinking and brewing process of red and white tea is

1. Appreciating tea: that is, appreciating the dry tea sample, especially the color of the tea velvet

2. Warm cup and pot: rinse the lid bowl, tea cup, and purple clay pot with boiling water

3. Tea placement: Place the tea leaves into a covered bowl, using 3 grams of tea

4. Tea washing: Pour boiling water into a covered bowl, then discard and pour into a water basin

5. Brewing: Brew with boiling water at high pressure, using 150 milliliters of water

6. Tea distribution: Scrape off the foam from the tea soup, use the Phoenix Three Nodding Method to pour it into a fair cup, and then pour it into a tea tasting cup separately, filling each cup seven tenths full

7. Offering tea: Place the teacup in the tea tray, raise the glass to the eyebrows, and present it to the guests<8. Tea tasting: First observe the color of the soup, then smell the aroma, and finally taste the flavor

Selection method

External

Red and white tea is generally packaged in cylindrical bamboo baskets when transported to Xikang. According to the requirements for the appearance quality of compressed tea baskets, namely the evaluation of elasticity, color, tenderness, and clarity of the appearance. The degree of elasticity depends on whether the compression is appropriate, the tenderness is evaluated based on the richness and age of the stems and leaves, the color is evaluated based on the smoothness of the black brown color, and the purity is evaluated based on the content of the stems, flakes, and seeds, as well as the presence of non tea impurities. Require appropriate tightness, tight ropes, smooth color, and no withered or old yellow leaves

Internal

As a basket packed tea in compressed tea, red and white tea has four internal factors: aroma, soup color, taste, and leaf base. Whether the aroma is pure, whether there is pine smoke aroma, purple bamboo aroma, and aged aroma, and the longer the aging time, the more prominent the aroma becomes. The soup has a red color and a concentrated concentration, with a pure and strong taste, without any abnormal flavors such as green, astringent, sour, moldy, etc. It is required to have a clear and refreshing taste with an aged flavor. The degree of youthfulness and color of the stem and stem of the leaves, as well as the brightness and darkness of the leaves, are higher requirements for the tenderness of the leaves in red and white tea compared to other green and black teas. The color of the leaf base should also be red brown as a normal color, especially the leaf base should be silver white with fuzz