Black tea is currently the world's most produced, most widely sold and most sold tea. The quality and style of black tea is very different from green tea. Green tea maintains natural green as the top quality, while black tea is red as the top quality. Black tea is treated with wilting, rolling, fermentation, drying and other processes, especially the fermentation process, which causes complex biochemical changes in the constituents of tea, which constitutes the quality characteristics of black tea. Because the green leaves become red leaves after full fermentation, it is called black tea, also called full-fermented tea.
Chinese black tea originated around the middle of the Ming Dynasty. In the Qing Dynasty, there were names such as "small species" black tea and "gongfu" black tea. In the late 19th century, black tea production further developed and ranked among the top export teas. Chinese black tea has a fragrant scent, a thick taste, a deep black color, rich oil, and a bright red soup. It is loved by consumers at home and abroad.
The black tea in the world is divided into three categories due to different manufacturing methods and quality:
First, Chinese traditional Gongfu black tea. The strips are slender and the buds and leaves are intact.
Second, at the end of the 19th century, graded black tea emerged in India, Sri Lanka and other countries.
Third, Lapsang Souchong tea, Fujian, Chinese specialty black tea.
Qimen black tea is abbreviated as Qi Hong, because it belongs to Gongfu black tea, also known as Qimen Gongfu, also known as Qimen Oolong.
Qimen black tea is mainly produced in Qimen County in the south of Anhui Province and neighboring Shitai, Dongzhi, Qianxian, Guichi and other counties, mainly Gongfu black tea. The tea making process is divided into primary and refined. After the initial production, the four processes of wilting, rolling, fermentation, and drying are used to moderately oxidize the polyacid compounds in fresh tea leaves to make a striped red hair tea, keeping the buds and leaves intact and red soup. Then, it is divided into commodity tea at all levels through the processes of sieving, cutting, air separation, picking, reheating, and even stacking.
The Qimen black tea has a thin and tight profile, beautiful fronts and beautiful colors. The color of the soup is bright brown and red, the fragrance is fragrant, with honey scent, but also like the aroma of apples, commonly known as "Kimen incense".
There are many black teas in China named after the place of origin, such as "Qi Hong" produced in Qimen, "Dian Red" produced in Yunnan, and "English Red" produced in Yingde, Guangdong. At present, there are more than 60 counties in 12 provinces in China producing black tea, as well as Sichuan red, Fujian red, Xiang red, Su red, Lake red, Yi red, Ning red and many more.
Dianhong is also a famous black tea, mainly produced in Fengqing tea area in Yunnan, China. It is located on a plateau with a mild climate. The four seasons are like spring. The tea tree grows lushly and its buds are strong. It is an excellent large-leaf tea tree. According to analysis, fresh leaves collected from this tea tree contain more polyphenols than other varieties. During the processing, polyphenols (also known as tea naked or tea tannins) are fully oxidized due to enzymatic action, and theaflavin and thearubin are also produced. Others such as caffeine and water extracts And other substances are also high, so the black tea made is delicious, fragrant and red, and has distinctive characteristics.
The black tea is mainly red crushed tea, among which the crushed tea is most famous for its crushed orange yellow and white. Its granules are compact, the buds and leaves are plump, the gold is numerous, the aroma is strong, the taste is strong and sweet, and the soup liquid is red and bright. It is the top grade of similar black crushed tea. The strip-shaped leaf tea is firm and strong in shape, with a moist and lustrous color, golden gold is revealed, the soup is red and bright, the aroma is sharp, and it contains coke, with a strong flavor and rich irritation. Dianhong, whether it is leaf tea or broken tea, such as milk and sugar, its color is beautiful, its fragrance is mellow, and its flavor is mellow.
The race black tea is divided into the Zhengshan race and the artificial race. The tea leaves produced by Wuyi Mountain are called "Zhengshan", and the tea leaves produced near Wuyi Mountain are called "Waishan". Majestic race refers to the system produced in the real alpine region. The northern part of the Wuyi Mountains has a high terrain and an altitude of 1000 to 1500 meters. For example, the Cao Dun and Tongmuguan areas have excellent tea quality. The small black tea produced is also called "Tongmuguan race". The rest of the imitation teas are "artificial races" and are no longer sold in the market.
The characteristics of the Zhengshan race are: thick and thick shape, black and moist color, bright soup, dark golden yellow, soft and smooth buds and leaves, strong aroma, with special pine smoke, date sugar or longan incense The entrance is refreshing and sweet, such as adding milk and sugar to form a syrupy milk tea, with a beautiful liquid color and a strong fragrance.