Black tea varieties and characteristics

Black tea is mainly formed through "fermentation". The so-called "fermentation" is essentially the original colorless polyphenols in tea. Under the catalysis of polyphenol oxidase, red oxidation pigments - black tea pigments are formed after oxidation. A part of this pigment is soluble in water and forms a red tea broth after brewing. Part of it is insoluble in water and accumulates in the leaves, turning the leaves into red.

The earliest black tea appeared in China was a small breed of black tea in the area of ​​Chongan, Fujian Province. Ivory black tea was later developed and evolved. The method of making black tea spread to India, Sri Lanka and other countries, and later developed "red broken tea." Since 1957, China has gradually promoted the production of red broken tea. Therefore, black tea can be divided into three types: small black tea, time tea, and red tea.

1 small black tea is a unique black tea in Fujian Province, red soup red leaves, pine smoke, taste like longan soup. It is produced in Tongmuguan, Xingcun Township, Chongan, Fujian Province and is known as "Zhengshan Race". It has the best quality.

2 Time tea is also a traditional export tea in China and is exported to more than 60 countries and regions such as Eastern Europe and Western Europe. It is mainly produced in more than 10 provinces and autonomous regions such as Anhui, Fujian, Hubei, Hunan and Jiangxi. Among them, the “Blush” produced in the area around Anhui Province is tightly packed, with a similar rose floral (sweet floral aroma) and a taste of glycol; it is produced in the “blush” of Fengqing and Bohai in Yunnan Province. The soup is red and mellow. Blush and Blush are high-quality black teas enjoyed overseas. In addition, Fujian's "Red", Hubei's "Red", Jiangxi's "Red", Guangdong's "Red" are the main categories of Chinese tea.

3 red broken tea is rubbed and cut into pellets after fermentation and drying made of red Hugh, also known as fine red broken fine tea. After the brewing of red crushed tea, the tea leaches quickly, and once brewed, the leaching amount is large, which is very suitable for making teabags, adding sugar and milk to drink, and is very delicious. Red broken tea is mainly produced in Yunnan, Hainan, Guangdong, Guangxi and other provinces. The black crushed tea is usually processed from big leaf seeds. The taste of the tea soup is strong, fresh and cool. After the milk is added, the soup is orange. The primary tea made of red broken tea is refined and processed to produce leaf tea, broken tea, piece of tea, and final tea. Leaf tea is a short bar-shaped red broken tea, broken tea is a granular red broken tea; piece of tea is a small piece of red broken tea; the end tea is a fine broken red broken tea.