Author of Erudite Larks
When entering the winter, many people like to drink black tea, because black tea is warm. However, how to choose black tea, it depends on personal preferences for black tea.
Classification of black tea
There are many types of black tea, the origin is wider, according to its processing method and the shape of the tea produced, it can be mainly divided into three categories: Gongfu black tea, small black tea and red crushed tea.
Gongfu black tea: It is a unique black tea in China, such as Keemun Gongfu, Dianhong Gongfu and so on. The word "gongfu" has a double meaning, one is that there is more work under the processing than other kinds of black tea, and the other is that there is a lot of attention to the use of sufficient time to slowly taste when brewing.
Small black tea: It is a specialty of Fujian Province, and there are small varieties of Zhengshan and small varieties of outer mountains. Among them, the zhengshan small species, which is produced in high mountains above 1,000 meters, has now been implemented in the area of "origin protection". Zhengshan small varieties can be divided into oriental taste and European taste, oriental taste pays attention to "pine smoke, guiyuan soup", and European taste is more intense pine flavor.
Red crushed tea: is a bulk product of the international tea market, with red crushed tea through machine processing into international CTC black tea, this tea is most suitable for flavoring tea, iced black tea and milk tea.
Different black tea soups are far from each other
It can be said that black tea originated in China. Chinese people drink black tea from the Southern Song Dynasty, the first appeared is fujian small black tea, the Chinese people through the manual tea leaves for full fermentation processing, the basic process includes withering, kneading, fermentation, drying, and finally made black tea.
Later, tea, as one of the bulk commodities exported by Our country, slowly spread to the European continent from the ancient Silk Road. After a long period of evolution, black tea tasting has formed two major factions, one is the Chinese school, which likes to drink a single kung fu black tea, and the other is the Western school, which should add milk and sugar to the tea to make breakfast tea or afternoon tea.
At present, there are four major brands of black tea recognized in the market.
1. Keemun black tea. This tea is referred to as "Qi Hong" and is produced in the southwest of Anhui Province. After strict processing, Qi black tea is tight and uniform, the sharp seedlings are beautiful, the color is moist; the inner texture is clear and fragrant and has a honey fragrance, and the tea has an orchid fragrance, known as Keemun fragrance, rich and lasting; the soup color is bright and bright, and the taste is sweet and mellow.
2. Assam black tea. This tea is produced in Assam, northeast India. Its tea leaves are thin and flattened in shape, and the color is dark brown; the soup color is dark red and slightly brown, with a faint malt aroma, the taste is strong, it is a strong tea, and it is the most suitable for winter drinking. It is suitable for brewing as milk tea, but it is not advisable to brew iced black tea, because it is easy to appear "cold and muddy".
3. Darjeeling black tea. This tea is produced in West Bengal, India. The valley is filled with clouds and mist all year round, which is a major factor in the unique aroma of this tea, known as the "champagne of black tea". The soup is orange and yellow, the smell is fragrant and elegant, the top product is especially grape, and the taste is delicate and soft. This tea is suitable for clear drinking, but it must be simmered for a long time to make the tea leaves feel comfortable and taste good.
4. Ceylon Highland Black Tea. This tea is produced on the eastern side of the mountainous region of Sri Lanka. Ceylon's Highland Tea is usually made as a crushed tea, and the soup noodle ring has a golden yellow aperture; its flavor is irritating, revealing aromas such as mint and lily, and the taste is mellow, although it is bitter, but the aftertaste is sweet.
Ceylon black tea
Tasting of black tea
Among the many teas, black tea is the most drinking method, integrating the essence of China and the West. It can be a traditional hot black tea, it can be an English milk tea, it can be an Italian orange tea, or it can be a comprehensive fruit tea or iced black tea.
【Brewing method of Kung Fu black tea】
Black tea is a fully fermented tea, the leaching speed of the contents is relatively fast, generally, the first brew 10 seconds out of the water, the second brew 15 seconds, the third brew 30 seconds ... Of course, the specific should also be determined according to the water temperature, or according to the degree of personal taste preferences from the main control of the water time. Drink kung fu tea we generally choose Keemun black tea or Dianhong.
1. Throw tea
Gently stroke the dried tea into the lidded bowl with a tea stroke. The amount of tea is about 3 to 5 grams, and the main one person's taste is strong to adjust.
2. Wake up the tea
The boiling water of about 90 degrees is injected into the lid bowl along the wall of the cup, so that the sleeping or dusty tea leaves can wake up through contact with air and water, absorb the aura of heaven and earth, and rekindle the essence of tea for the process of brewing and drinking. Sit in the cup for 5 seconds, then discard it.
3. Water injection
Use 90 degrees of boiling water along the wall of the cup to inject into the lid bowl, cover the lid bowl, so that the aroma and taste of black tea can be fully released in hot water, sit in the cup for about 5 seconds to produce soup. Subsequently, for each additional bubble, the sitting time increases by about 5 seconds.
4. Out of the soup
Tilt the lid bowl and pour the tea soup through the tea leak into a fair cup.
5. Divide into cups
Pour the tea soup from the gongdao cup evenly from left to right into the tea cup.
English afternoon tea
【How to make milk tea】
English milk tea will use Ceylon tea more.
1. Make tea
Pour a glass of mineral water into a milk pot and bring to a boil. Place about 6 grams of CTC tea leaves in boiling water without lid. The timer begins for about 60 seconds after the tea leaves are added, and if the water is about to overflow at this time, the fire can be neutralized.
2. Add milk
Pour the milk into the tea soup, stir the milk tea constantly, the aroma has come out, stir for 5 seconds, turn off the heat.
3. Cup
Toss the tea granules, filter the tea powder and pour the milk tea soup into your cup, adding sugar to your personal preference.
Iced black tea
Black tea should be the most beloved, there are many supporters in China and the West, but because of the different ways of drinking, the tea set chosen is also different.
Chinese-style black tea set is preferably white porcelain and purple sand, and the main method of drinking is kung fu.
Western-style black tea sets are preferably porcelain and silver, and fancy drinking methods are the mainstays.