Chinese Black tea,In the process, chemical oxidation occurred in the tea polyphenols as the center of the chemical reaction, the chemical composition of fresh leaves vary greatly, and tea polyphenols were reduced by more than 90%, resulting in the theaflavins, thearubigin and other new ingredients. Aroma substances than fresh leaves increased significantly. So black tea has the characteristics of black tea, red soup, red leaves and sweet taste alcohol. The most famous black tea varieties in China are Qimen Black Tea, the second largest tea in China.
Black tea is a fermented tea, is suitable for the new tooth leaf as raw material, through withering, rolling (cutting), fermentation, drying and a series of refined tea process. Main varieties of Chinese black tea are: Zhengshan races, Qimen black tea, Jinjun Mei, Yunnan Dianhong, etc.
The ancestor of black tea is in China. The earliest black tea in the world was invented by the tea farmers in Wuyishan tea district of Fujian in the Ming Dynasty. It is called “ZhengShan scent black tea.” Tongmu Village, Wuyishan City, Jiang family is the production of ZhengShan scent black tea, has been 400 years of history.
Lapsang Souchong black tea flow into Europe in 1610. In 1662, when Princess Catherine of Portugal married queen Charlie S, her dowry had several boxes of Chinese Lapsang Souchong black tea. From then on, black tea was brought into the British court, and the small black tea of the mountain became an indispensable drink in the British upper class society. British people love black tea, gradually turning black tea into a noble and beautiful black tea culture, and spread it to the world.
Wuyi tea is a black , so it is called”Black tea”. Later, tea experts classify them according to the methods of making tea and the characteristics of tea. After the brewing of Wuyi tea, the red leaf of red soup is “red tea” according to its nature. But the English idiomatic name”Black tea”has been followed, to refer to the’ ” ‘black tea’.