Basic Introduction to Jinzhai Black Tea
Jinzhai is a land renowned for its premium teas, with an environment uniquely suited for tea cultivation. Surrounded by peaks and dense bamboo forests, the area boasts two large reservoirs—Meishan and Xianghongdian—that create a serene landscape of tranquil lakes and lush islands. Natural scenic spots within the region, such as Mount Paradise (Tiantangzhai), Yanzihe Grand Canyon, and Redstone Valley, are known for their unusual rock formations, clear springs, and peaceful surroundings. Jinzhai Black Tea is protected under the national agricultural geographical indication.
Nutritional Value
Black tea is rich in nutrients like carotene, vitamin A, calcium, phosphorus, magnesium, potassium, Caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, and aspartic acid. During the fermentation process, significant chemical reactions occur in the polyphenols present in the fresh leaves, leading to the formation of components like theaflavins and thearubigins. This results in a notable increase in aroma, giving black tea its distinct color, fragrance, and taste.
Product Characteristics
Jinzhai Black Tea has a tight, fine appearance with dark lustrous leaves and golden tips. Its liquor is a bright copper-red with an amber halo. It has a sweet smoky aroma and a fresh, mellow taste with a sweet aftertaste. The infused leaves are uniformly red and bright.
History and Folklore
The history of tea production in Jinzhai dates back centuries. As early as the Tang Dynasty, Lu Yu, the Sage of Tea, mentioned “Luzhou Liuan (Tea)” in his classic work, “The Classic of Tea.” According to “Comprehensive Examination of Literature,” in 965 (the third year of the Qiande period of Emperor Taizu of the Song Dynasty), official tea stations were established within the county. Xu Guangqi, in his “Comprehensive Book of Agriculture” during the Ming Dynasty, praised the Liuan tea as “the supreme among all teas.” In the 1950s, experts from the precursor to the Department of Tea Science at Anhui Agricultural University—the Tea Specialization Course at Fudan University—guided the production of black tea in Jinzhai, which resulted in exceptional quality.
Tasting Method for Jinzhai Black Tea
Preparing and Cleaning Utensils
Before drinking black tea, no matter what method you choose, you need to prepare your utensils, such as a kettle for boiling water and cups or Teacups for serving. Additionally, ensure that all utensils are cleaned with clean water to avoid contamination.
Measuring Tea into Cup
Place 3-5 grams of black tea into each cup, or use 1-2 tea bags. If using a Teapot, add the appropriate amount of tea to the pot and immediately pour in boiling water. Maintain a water temperature between 90 and 100 degrees Celsius. At the same time, warm the teapot and teacups with hot water, a step known as warming the utensils.
Brewing the Tea
After measuring the tea into the cup, pour boiling water over it. For high-quality black tea, a white porcelain cup is ideal to appreciate its color. Typically, fill the cup about eight-tenths full. If using a teapot, first boil the water, then add the tea and other ingredients.
If using a teapot, place the tea leaves inside, add hot water, and cover the pot. This allows the aroma and flavor of the black tea to fully develop in the hot water. Small-leaved teas should steep for 2 to 3 minutes, while larger leaves require 3 to 5 minutes. When the leaves have unfurled, sunk to the bottom of the pot, and stopped rolling, the tea is ready to be enjoyed.