Anhua black tea belongs to the black tea category, named after the production in Anhua County, Hunan, China, using the large-leaf tea planted in the mountainous areas of Anhua, processed into black hair tea after killing, rolling, wordi, roasting and drying, and refined into Anhua black tea series products with it as raw materials

Anhua black tea is a black tea family, named after its production in Anhua County, Hunan, China.

Anhua black tea is made of large-leaf tea planted in the mountainous areas of Anhua, processed into black hair tea through the processes of killing, rolling, wadding, roasting and drying, and refined (including artificial post-fermentation and natural aging) into Anhua black tea series products.

The finished dry tea is black and oily in color; The soup is orange and yellow, the aroma is pure, and some have a slightly unique pine smoke fragrance; Sweet or slightly astringent in taste; Resistant to brewing.

Black tea is one of the six major tea families, and it is also a unique tea category in China with a long history of production. Since the beginning of the Tang Dynasty, Anhua has produced "Qujiang flakes, eighty pieces per catty". In the sixth year of Song Xining (1073 AD), after Anhua was established as a county, the imperial court established Boyichang (i.e., tea market) on the north bank of Zishui, and exchanged rice, salt, cloth and silk for (monopoly) Anhua tea. At that time, Anhua steamed green cake tea, represented by "Qujiang thin slices", was not a modern black tea, but Anhua tea gradually developed with the historical process by virtue of its natural favorable conditions.

Anhua black tea production began at the beginning of the 16th century, according to the "Ming History Tea Law" records, Ming Jiajing three years (AD 1524) Yu Shi Chen said Shu Xuanyun: "Shang tea is low, all black tea, the production area is limited. The black tea referred to here is the black tea formed by the autoclaving of Sichuan green hair tea, which is difficult to meet the needs of palace tea and commercial tea, and is also inferior to the black tea produced by the process of pot frying, piling and fire roasting in the initial production of Anhua folk practice in Hunan. As a result, merchants crossed the border to Hunan to purchase. According to the "Ming History Food and Goods Chronicle", it is recorded: "In the thirteenth year of Shenzong Wanli, tea is easy to horse, but Hanzhong Baoning, and Hunan tea is cheap, and merchants lead me to smuggle it." In the twenty-third year of Wanli (A.D. 1595), Xu Qiao, the imperial history, said: "Hanchuan tea is less and the value is high, Hunan is more and more valuable, the trip to Hunan is okay with Hanzhong, the Han tea is sweet and thin, the lake tea is bitter, and it is appropriate to make cheese." Due to the large quantity, good quality and low price of Hu tea, which coincided with the imperial court's wish of "changing horses with tea", at the end of the 16th century, Sichuan black tea was gradually replaced by Hunan black tea.

In the first year of Daoguang (1820), Shaanxi merchants stationed in Yiyang entrusted the bank to remit money to Anhua to order black tea, and entrusted the store to hire people to go to the countryside to buy tea raw materials, and step on the bundle into a package to facilitate transportation. At first, the size, shape and weight were different, and then gradually unified into a small cylindrical shape, weighing about 100 taels of the old scale, called "one hundred taels of tea". During the Tongzhi period of the Qing Dynasty, the Jin Shang "Sanhe Gong" tea number selected better raw materials on the basis of "one hundred taels of tea", increased the weight, and pressed into a cylindrical shape with brown and sliver bundles, with a net weight of 1,000 taels each, which was called "one thousand taels of tea". This kind of tea is mainly operated by Jin merchants, and is divided into "Qizhou volume" and "Jiangzhou volume" according to different origins. "Jiangzhou rolls" are operated by Jiangzhou tea merchants, each weighing 1100 taels, and the number is small.

In 1937, the Anti-Japanese War broke out, and due to the obstruction of transportation, the production system of Anhua black tea was affected. In May 1939, Mr. Peng Xianze, a bachelor studying in Japan, returned to his hometown in Anhua with the support of the National Government, creating a new era of Anhua black tea production. After the founding of the People's Republic of China, the Anhua black tea industry has been comprehensively standardized, the implementation of unified purchase and adjustment, to ensure the supply of tea for all ethnic minorities, and the products are mainly sold in seven provinces (autonomous regions) in China.

In 1950, China Tea Company Anhua Brick Tea Factory began to trial produce Fu brick tea, hired three technicians from Jingyang, and took Jingyang water to Anhua to start trial production, at the same time by Wuhan University Department of Biology Professor Zhao to the factory guidance, nearly a month of research, mainly on hydrothermal treatment, tea juice, dry and wet adjustment of fire temperature and other processes of control, in 1953 success, since then, the history of "Fu brick" to move the ground to build to be changed. In 1958, the black tea brick mechanism process was successful in pressing the bricks, which ended the history of hundreds of years of hand-built bricks.

With the progress of science and technology, Fu brick tea has also had a new development. Innovative products such as lotus fragrant bricks, original leaf bricks, and golden hand-built are developed on the basis of the original brick tea. Lotus fragrant brick is refined from Anhua black tea and high-quality lotus leaves, in addition to the effect of Fu brick tea, it also has an obvious effect of clearing heat and expelling fire. The original leaf brick won the gold medal of the China International Tea Expo, subverting the traditional tea "chopping" process, retaining the original shape of the leaves, and selecting the raw materials of wild tea trees in Yuntai Mountain, Anhua, with slight oxidation and strong "activity". Jinshouzhu won the gold medal of China (Beijing) International Tea Fair.