What is Black Tea?
Black tea is named after the leaf color oil black or black brown, the basic process is to kill, knead, pile, dry. In the past, black tea was mainly supplied to ethnic minorities in the border areas to drink, so it was also called border sales tea, which was a daily necessity for brotherly ethnic groups such as Tibetans, Uyghurs and Mongolians, and there was a saying that "it is better to have no food for a day than no tea for a day", which shows the importance of tea to their lives. In recent years, the living standards in the mainland have improved, the proportion of food such as big fish and meat, dairy products and so on has increased, and due to the outstanding effect of black tea in degreasing, it has also become popular in the mainland market.
What are the types of black tea?
According to the production area and process of black tea, it can be divided into: Hunan black tea, Hubei old green tea, Sichuan border tea, Yunnan Gui black tea and Yunnan Pu'er tea
What are the characteristics of various black teas?
1. Hunan black tea is mainly concentrated in Anhua production, there are five processes of killing green, first kneading, Wodui, compound kneading, drying, strips of rope rolls folded into loach, color oil black, soup color orange yellow, leaf bottom yellow, mellow aroma, with pine fragrance.
2. The tea leaves picked by Hubei Old Green Tea are relatively coarse and old, with more tea stems, and are made by six processes: greening, first kneading, first sunning, compound kneading, Wodui and sun drying. Main sales to Inner Mongolia Autonomous Region
3. Sichuan side tea Sichuan side tea is divided into South Roadside Tea and West Roadside Tea, Ya'an, Tianquan, Xingjing produced for the South Roadside Tea, after many times piled up, distilled, distilled and dried, is the most complex process of black tea. West Roadside tea is directly dried, not black tea, closer to white tea.
4. Yunnan Pu'er tea Pu'er tea is divided into raw tea and cooked tea, Pu'er raw tea loose tea is sun-dried green tea, after slow natural fermentation or rapid Wodui fermentation, the formation of a red soup color and agarwood flavor of cooked tea, at this time the cooked tea belongs to black tea.
5. After Guangxi Liupao tea is made of mao tea after being killed, first kneaded, piled up, re-kneaded and dried, it is necessary to carry out tide water pile, autoclaving basket, stacking and aging again, and finally make Liupao tea form the characteristics of red, strong, mellow and aged.