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High quality black tea of the basic introduction

Views:0     Author:Site Editor     Publish Time: 2021-07-12      Origin:Site

Black tea of the introduction

During the processing of black tea, the chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs. The composition of fresh leaves changes greatly, and the tea polyphenols decrease by more than 90%, and new components and aroma substances such as theaflavin and thearboxin are produced, which have the characteristics of black tea, red soup, red leaves and sweet alcohol.  Qimen black tea is a famous black tea.  

Black tea is fully fermented tea, is suitable for tea leaves as raw materials, withering, rolling (cutting), fermentation, drying and a series of technological processes refined from the tea.  Wisting is an important process of the first black tea, black tea in the first system called "black tea".  Black tea gets its name from the red color of the tea soup and leaves after the dry tea is brewed.  Chinese black tea varieties mainly include: Rizhao black tea, [1] Qi Hong, Zhaoping Red, Huo Red, Dian Red, Yue Red, Quancheng Red, Su Red, Sichuan Red, Yingred, Dongjiang Chu Yunxian black tea, etc. In 2013, Hunan Dong Jiang Chu Yunxian black tea won the special prize of "China Tea Cup"  

Historical evolution of the black teabest high quality black tea- CGhealthfood

The originator of black tea is in China. The earliest black tea in the world was invented by tea growers in the Wuyi Mountain tea area of Fujian Province in the Ming Dynasty of China. It is called "Zhengshan Xiaochong".  The Jiang family in Tongmu Village, Wuyishan City, has a history of more than 400 years and is a tea family that produces Zhengshan Xiaochong black tea.  

Lapsang Souchong black tea was introduced into Europe in 1610.  When Princess Catherine of Portugal married King Charles II in 1662, her dowry included several chests of the Chinese black tea Masanchong.  From then on, black tea was brought into the British court, and drinking black tea quickly became an indispensable part of British royal life.  In the early London tea market, only Lapsang Komchong black tea was sold, and the price was extremely high. Only rich and powerful families could drink Lapsang Komchong black tea, and Lapsang Komchong black tea became an indispensable drink for the upper class in Britain.  The British love black tea, and gradually evolved drinking black tea into a noble and colorful black tea culture, and it was promoted to the whole world. 

In 1689, the British even set up a base in Xiamen, Fujian Province, China, and bought a large amount of Chinese tea.  Britain drank more black tea than green tea, and developed its unique black tea culture, which is related to the above historical events.  Because the tea purchased in Xiamen was "Wuyi Tea", a semi-fermented tea belonging to black tea, a large number of Wuyi Tea flowed into the UK, replacing the original green tea market, and soon became the mainstream of tea in Western Europe.  Wuyi is called "Black tea" because it is brown and Black in color.  Later tea scholars classified tea according to its production methods and characteristics, and Wuyi tea with red soup and red leaves after brewed belongs to the "black tea" category according to its nature.  But the English idiom "Black tea" has stuck, referring to "Black tea".  

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