black tea is a fully fermented tea, and the production process is generally: withering, rolling, fermenting, and drying. Its quality is characterized by red soup and red leaves, and the tea tastes fresh and refreshing. There are many types of black tea produced in China and have a wide range of origins, including three categories: Gongfu black tea , red crumbled tea and small-sized black tea .
black tea is a fully fermented tea. Because the color of the dry tea and the color of the tea soup are red, it is called "black tea". Black tea is the most produced and sold tea in the world and is very popular among the general public.
black tea raw materials are selected from the picked tea tree buds, and are made by tufting, rolling, fermenting and drying. Because black tea undergoes chemical reactions during the production process, the chemical composition in fresh leaves is changed, which reduces tea polyphenols by more than 90%, and produces new ingredients such as Theromonin and theoflavin. The aroma substances are also significantly improved compared with fresh leaves, so black tea has the characteristics of red leaves, red soup, mellow and sweetness.
black tea can be divided into three categories according to its different production methods: one is Gongfu tea . The tea leaves are striped and slender, showing the edges, with a mellow taste and a complete leaf base. The second is red tea. The tea leaves are fine in appearance and can be divided into different categories such as leaf tea, broken tea, sliced tea, powdered tea, and red broken tea. The tea soup is bright red and bright, with a fresh and refreshing taste and irritating. It is currently the largest number of tea in the international market. The third is Xiaozhong Gongfu black tea (produced in Fujian). Excellent quality, specially processed with a smoke smell.
China's provinces and regions that produce black tea include Fujian, Anhui, Zhejiang, Jiangsu, Jiangxi, Hubei, Hunan, Yunnan, Guizhou, Sichuan, Guangdong, Guangxi and Taiwan. my country is accustomed to naming the origin of tea in black tea trade. The black tea produced in Qimenmen area of Anhui Province is called " Qimen Black Tea "; the Gongfu black tea produced in Yunnan is collectively called " Yunnan Hong "; the black tea produced in Sichuan is abbreviated as " Sichuan Hong ". Red-broken tea is like Yunnan Red-broken tea and Guangdong Yingde Red-broken tea. Gongfu black tea is divided into " Bailin Gongfu ", "political and harmonious skills" and "tall and foreign skills" in Fujian.
basic production process of black tea
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号新卡3html It is to prepare for rolling (cutting) and fermentation.
2. Rolling and cutting
destroys fresh leaf tissue, accelerates the enzymatic oxidation of polyphenols , shapes the shape of the tea, and increases the concentration of the tea soup.
3. Fermentation
Rolling (cutting) leaves under certain temperature, humidity and oxygen supply conditions, the biochemical components undergo a series of chemical changes.
4. Dry
terminates enzymatic oxidation, dissipates moisture, emits grass gas, and improves and develops into tea aroma.
5.Blue red pot
Special treatment process for small-sized black tea processing. The function is to stop fermentation and preserve some soluble tea polyphenols, make the tea soup thicker, make the green smell volatile in high temperatures, and increase the aroma.
6. Smoke-furnished baking
small-sized black tea special treatment process. During the wool fire, spread the tea leaves after being kneaded with "red" on a water sieve, place them on a hanger between the baking green, and burn the pine wood , pine wood , and the pine smoke rises and is absorbed by the tea leaves, making the dry tea smell rosy, becoming the characteristic of small-sized black tea.
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