Sichuan edge tea is divided into

Sichuan edge tea can be divided into southern tea and western tea.

Sichuan Biancha is a traditional famous tea created by China Sichuan tea farmers, which is produced in Sichuan Province and belongs to black tea.

Sichuan edge tea is divided into southern tea and western tea due to different sales volume. There are two kinds of tea, Maozhuang tea and Zuozhuang tea. After finishing, the finished products are pressed into two colors: Kang Brick and Jin Jian. West Road Side Tea is thicker and older than South Road Side Tea, and its finished tea has Fu brick and two colors.

1, South Road Side Tea

South Road Side Tea is a kind of pressed tea produced in Sichuan, which is specially sold to frontier minority areas. It used to be divided into six colors: Maojian, Fine Bud, Kangzhuan, Jinyu and Jincang. However, the two colors of Kang brick and Jin Jian tea have been simplified; The tea on the south side of the road is made of thick and old fresh branches and leaves. The raw materials are thick and old, including some tea stems. Only through complicated manufacturing process can the effective components be fully transformed, which is beneficial to boiling and drinking.

2. Tea by West Road

Referred to as "West Side Tea", it is produced in guanxian and Beichuan areas of Sichuan Province. Bagged, divided into two kinds: Fuzhuan tea and square tea bag. Rectangular teabags produced in guanxian are called square teabags; Beichuan produces round buns, called round tea. Now round tea has been discontinued and processed according to the specifications of square tea. Square teabag is a kind of thick and old steamed tea, which is made by pressing square bags, each bag is 35 kilograms.

Sichuan Biancha has the effects of stimulating appetite, promoting fluid production, quenching thirst, reducing fat and losing weight, tonifying kidney and prolonging life.

Sichuan border tea has a history of more than 1000 years, and it has different names in different periods. It was called Xifan Tea in Yuan Dynasty, Wucha Tea in Ming Dynasty and Tibetan Tea in modern Sichuan.