Anhua black tea is named after its production in Hunan Yiyang Anhua. Legend has it that in the ancient “Silk Roadâ€, the horses who carried tea often drenched the tea because of the rainy weather, and the tea merchants were distressed and could not be willing to discard. In a devastating village, the village was found to be ill and the villagers generally did not eat or drink. The tea merchants wanted to bring their own tea anyway. They were also getting a mildew. They could not afford much money and gave it to these poor families. Well, a miracle happened. The people in the village were all sick. In fact, the production of Anhua black tea is much earlier than the legend.
Commodities, mainly because of the overseas market purchase, this rare origin of the Anhua mountain area was able to cash in the early 21st century, and swept the Guangdong and Southeast Asian markets. Its reputation is no less powerful than that of today's popular Pu'er, and it is hailed as a "Tea Culture Classic, Tea History Concentration, and the Best of Tea" by Taiwan's tea books.
In the early Ming Dynasty (15th century), Anhua made reference to the manufacturing method of Sichuan black tea and improved it to make black tea. Black tea is a steamed green (boiled) tea, and black tea is a fried green tea. In contrast, black tea has a green leafy taste, is mellow and has pine smoke, and is more popular with ethnic minorities in the northwest. . At that time, the Tibetan monks often paid tribute to the Beijing Buddhist tribute and invited them to reward. When returning to Tibet, the Ming court gave many gifts, of which the tea was a bulk and was designated by Sichuan Guancang, but the monks circulated Huguang to sell private tea. Huguang black tea is most suitable for their tastes, while black tea is mainly produced in Anhua area and later collectively called Anhua black tea.
Anhua black tea was produced late in the late 15th century and was usually shipped north and northwest through Hubei. Because the Anhua tea tastes rich and mellow, and the quantity is cheaper, the tea traders in the northwest who receive official tea tickets have crossed the border to Hunan to purchase private vendors. From the Ming Dynasty to the Qing Dynasty, tea belongs to the court's "planned supply of commodities," while Sichuan tea and Hanzhong tea are the fixed-point production products of the imperial court in the Ming Dynasty, and the thick-selling Anhua black tea soon made Hanchahechuan tea. The market is cold, and production and sales are sluggish. In the 23rd year of Wanli (1595) of the Ming Dynasty, the censors Li Nan and Xu Qiao fought for the Hunan tea in the playbook. One asked the court to order an embargo and was free from the Ma Fa; the other thought that Hunan tea was beneficial to the northwestern nomadic peoples. It should not be prohibited. After the ruling by the Ministry of households, reported to the emperor to approve: Since the northwest after the sale of tea, mainly Han, Sichuan tea, supplemented by Hunan tea. At this point, Anhua black tea is considered official tea.