Hunan Anhua is the origin of Qianliang tea. Local tea farmers have created Qianliang flower roll tea based on Bailiang tea, which has a history of more than 140 years. According to historical records, "Anhua Qianliang tea (also known as flower roll tea)" first appeared in the Tongzhi period of the Qing Dynasty. Qianliang tea has a unique production process. It uses authentic and high-quality Anhua black tea raw materials and is processed through dozens of processes such as steaming, stepping, bundling and pressing. It is shaped like a column and weighs one thousand liang (about 36.25 kilograms) on an old scale. It is commonly known as "Qianliang tea". It is the largest single tea among all teas. The production technique of Qianliang tea is a rare intangible cultural heritage of mankind. It was selected into the second batch of China's national intangible cultural heritage list in June 2008. The raw material for picking Qianliang tea is the second and third grade Anhua black tea with pure workmanship. Tea trees grow in sunny cliffs and shady forests. Anhua has high mountains and steep ridges, and the mountains are continuous and shrouded in clouds and mist. It has natural climatic conditions that are very suitable for the growth of tea. Yuntaishan big leaves, which are widely distributed in the territory, are one of the famous excellent tea varieties in China. The leaves are soft and thick, with great plasticity, which is very conducive to processing. In addition, the mountains on both sides of the Zijiang River in Anhua are often covered with a thick layer of soil weathered from shale, which is most beneficial to plant growth. On this basis, fresh leaves with higher maturity are picked and processed into black tea with unique technology, which lays the foundation for the special quality connotation of Qianliang tea. The production technique of Qianliang tea is divided into two stages. The first stage is the production of black tea, including five processes such as killing green, rolling, piling, re-rolling, and baking. The second stage is the processing of Qianliang tea. After the black tea is made, it is screened and blended, and then softened, basketed, stepped on, tied, locked, cooled, and dried. It is softened with high-temperature steam and loaded into a bamboo basket lined with palm silk sheets and Polygonum leaves. The bamboo hoop is tied in the middle, first stepped on with feet, then pressed with a bar, and then cooled and dried naturally. It is exposed to the sun and dew for 55 days to become a finished product. Qianliang tea is packaged in a cylindrical shape and is tightly compressed. The entire process is manually operated and is mostly produced in family workshops. The tools used include saws, scalpels, scrapers, tea forks, wet cloths, stoves, sieves, windmills, bamboo baskets, drawers, wooden sticks, pressure bars, and bamboo wickers. Qianliang tea is black and shiny, with a bright red and yellow soup. It has a mellow taste and a pure taste, often with the aroma of lily leaves, bamboo yellow, and glutinous rice. It tastes slightly like brown sugar and ginger when hot, and sweet and mellow when cold. The functional ingredients of Qianliang tea are tea complex polysaccharide compounds, catechins, and oxidation products, flavanols, which can promote blood circulation, control arteriosclerosis, help digestion, prevent and treat diabetes, and balance blood lipids and thrombus.