Chinese medicine believes that black tea is warm and has the effect of warming the stomach, so the best season to drink black tea should be winter. Chinese medicine also believes that drinking scented tea in spring, green tea in summer, green tea in autumn and green tea in winter.

The weather is cold in winter, so the physiological function in the human body will decline. Because the yang is weakened, cold pathogens can easily invade our bodies. Black tea is mild, which is a good supplement to the lack of yang in winter. Modern medicine has proved that black tea is rich in protein and sugar, which has a very good effect on increasing the body's resistance to cold, warming the stomach and promoting digestion.

Brewing black tea is also very particular. It should be brewed with freshly boiled water, and then immediately cover it to prevent the fragrance from drifting away. Drinking black tea is not a unique habit of China people. In western countries, especially Britain, afternoon tea is usually black tea, which will be accompanied by milk or sugar. It can not only warm the body well, but also supplement the nutrients needed by the body.

Extended data

Black tea, black tea in English. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols took place, and the chemical components in fresh leaves changed greatly. Tea polyphenols decreased by more than 90%, resulting in new components such as theaflavins and thearubigins. Compared with fresh leaves, the aroma substances increased obviously. Therefore, black tea has the characteristics of black tea, red soup, red leaves and glycol. Qimen black tea is the most famous variety of black tea in China and the second largest tea in China.

Black tea is a kind of fully fermented tea, which is refined through a series of technological processes such as withering, rolling (cutting), fermentation and drying. Withering is an important process in the primary processing of black tea, which is called "black tea" in the primary processing. Black tea is named after the tea soup and leaf background color are red after brewing dry tea. The varieties of China black tea mainly include Rizhao black tea, Qi Hong, Zhaopinghong, Huohong, Dianhong, Yue Hong, Quanchenghong, Quanchenglv, Su Hong, Chuanhong, Hong Ying and Dongjiang Chuyunxian black tea.

References:

Baidu encyclopedia-black tea