Black tea is one of the six major types of tea in China, but also the largest tea in the international tea market trade, black tea originated in Tongmuguan in WuyiShan, Fujian Province, belongs to the fully fermented tea, the degree of fermentation is more than 80%, thus forming the characteristics of tang red sweet taste.
Efficacy of black tea
After black tea is fermented, tea polyphenols are oxidized and polymerized to form substances such as theaflavin and thearubicin, and the content of tea polyphenols and caffeine is significantly reduced. Irritation has decreased, and it plays many roles in the physiological regulation and disease prevention of the gastrointestinal tract.
1. Black tea can remove greasy and help gastrointestinal digestion
2. The polyphenolic compounds in black tea have anti-inflammatory and bactericidal effects
3. Although the caffeine content in black tea has been reduced, it still has a certain refreshing effect.
When black tea is brewed, it is brewed according to the tea water ratio of 1:50, the water temperature is controlled at about 90 ° C, and the soup time is about 10 seconds, depending on the adjustment of personal taste.
Classification of black tea
In China, according to the development history and technology of black tea, black tea can be divided into small black tea, Gongfu black tea and red crushed tea.
[1] Small varieties of black tea
Small black tea is the earliest black tea in the world, which has a history of more than 400 years, and small black tea is mainly based on zhengshan small varieties.
The Zhengshan small species here refers to the traditional smoked small varieties, only from wuyi mountain Tongmuguan, roasted with local oil pine, with pine smoke aroma, guiyuan soup flavor of small black tea, can be called the real "Zhengshan small species".
There is also a small story about the origin of the small species of Zhengshan, due to the limitation of space, Xiao Bai will tell you later.
[2] Gongfu black tea
After black tea is sold well in Western countries, other tea regions in China have also joined the production of black tea, because different tea areas have different environments, different tree species, and different production processes, thus forming their own characteristics.
Usually we will name it according to the place of origin, such as Keemun black tea in Anhui, Dianhong in Yunnan, Yingde black tea in Guangdong and so on.
[3] Red crushed tea
Finally, there is red crushed tea, which is a tea that came into being to adapt to the strong taste and efficiency of Westerners.
Red crushed tea is not a variety, but a process in which the tea leaves are chopped, kneaded, and then fermented and dried. Its leaching speed is very fast, so it is very impatience to bubbles, and now more is still made into tea bags, and after a soak, milk, sugar, etc. are added to make tea.
History and current situation
Black tea in the early days to export-oriented, our country rarely drink black tea, its main purpose is to export to obtain foreign exchange, which shows the importance of black tea at that time, after the outbreak of the Anti-Japanese War, black tea production areas have fallen, need to open up new tea areas to earn foreign exchange, Yunnan red is produced at this time.
After the reform and opening up, the emergence of Jin Junmei in Wuyi Mountain has driven the trend of drinking black tea in China, and almost every tea area will have black tea production now.
Because of the limitation of space, this article only briefly talks to you about black tea, and the more specific and in-depth content will be explained separately after Xiaobai.
If you are interested in tea, welcome to pay attention to Xiaobai Xi Tea, I will bring you more articles and stories about tea.