Introduction To Black Tea

During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs. The composition of fresh leaves changes greatly, and the tea polyphenols are reduced by more than 90%, resulting in new components and aroma substances such as theaflavins and thearubigins. It has the characteristics of black tea, red soup, red leaves, fragrant and sweet. Keemun black tea is the most famous variety of black tea.

Black tea is a fully fermented tea, which is refined from a series of processes such as withering, rolling (cutting), fermentation, and drying, using suitable tea sprouts as raw materials. Withering is an important process in the primary production of black tea, and black tea was called "black tea" when it was first produced. Black tea is named for the red color of the tea soup and leaves after brewing dry tea. Chinese black tea varieties mainly include: Rizhao black tea, Qihong, Zhaopinghong, Huohong, Dianhong, Yuehong, Quanchenghong, Suhong, Chuanhong, Yinghong, Dongjiang Chuyunxian black tea, etc. Black tea won the special prize of "China Tea Cup".