Black tea belongs to the post-fermented tea, is China's unique tea, production history is long, to make tight pressure tea side sales, black tea according to geographical distribution, mainly classified as Hunan black tea (tea), Sichuan black tea (side tea), Tibetan tea, Yunnan black tea (Pu'er tea), Guangxi Liupao tea, Hubei old black tea and Shaanxi black tea (tea) (commonly known as black five categories)
Brick tea picture
Process
The basic process of black tea is to kill the green, the first kneading, the wo pile, the re-kneading, and the roasting. Black tea is generally coarse and old, and the manufacturing process is often stacked and fermented for a long time, so the leaf color oil is black or black brown, so it is called black tea. Black tea is mainly for ethnic minorities in the border area to drink, so it is also called border sales tea. Black hair tea is the main raw material for pressing all kinds of tightly pressed tea, and the pressed tea of various black teas is a necessity for the daily life of brothers such as Tibetans, Mongolians and Uyghurs, and it is said that "it is better to have no food for three days than no tea for a day". Black tea is divided into Hunan black tea, Hubei old green tea, Tibetan tea and Yunnan Gui black tea due to the difference in production area and process.
Soup color picture
Black tea varieties
Black tea varieties can be divided into three categories of tight pressure tea and bulk tea and flower rolls, tight pressure tea for brick tea, mainly bricks, flower bricks, black bricks, green brick tea, commonly known as four bricks, bulk tea mainly have tianjian, tribute tip, raw tip collectively known as the three tips, flower roll tea has twelve, one hundred two, one thousand two and so on. Let's briefly introduce the three tips!
Three-pointed
Tianjian: It is pressed with first-class black hair tea, the appearance is dark and moist, the inner texture is fragrant, the taste is thick, the soup color is orange yellow, and the leaf bottom is yellowish brown.
Gongjian: It is pressed with secondary black hair tea, the appearance color is black with brown, the aroma is pure, the taste is mellow, the soup color is slightly orange and yellow, and the leaf bottom is yellowish brown with dark.
Raw tip: It is pressed with three-grade black hair tea. The appearance color is black brown, the aroma is flat, slightly caramelized, the taste is still thick and slightly astringent, the soup color is dark brown, and the bottom of the leaf is black brown and old.