black tea

English is black tea. 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.

Pu'er

Pu 'er tea (scientific name: Camelliasinensisvar.assamica) is a big tree, with a height of16m, tiny hairs on the twigs and white hairs on the terminal buds. The leaves are thin leathery, oval, brownish green at the top after drying, slightly shiny, light green at the bottom, hairy at the ribs, the rest are pubescent, and the old leaves become bald; Lateral veins 8-9 pairs, obviously above. Flowers axillary and pilose. Bracts 2, caducous. Sepals 5, suborbicular, glabrous outside. Petals 6-7, obovate, glabrous. Stamens 8- 10 mm long, free and glabrous. Ovary 3-loculed, velvety; Style 8 mm long, 3-lobed at the top. Capsule oblate and triangular. Each chamber has 1 seed, nearly round, with a diameter of 1 cm.

Second, the distribution of origin

black tea

Qi Hong-produced in Qimen, Zhide, Anhui and Fuliang, Jiangxi; Dianhong-produced in Fohai, Shunning and other places in Yunnan; Huohong-produced in Lu 'an, Huoshan and other places in Anhui; Su Hong-produced in Yixing, Jiangsu; Yuehong is produced in Shaoxing, Zhejiang. Lake red-produced in Anhua, Xinhua, Taoyuan and other places in Hunan; Chuanhong-produced in Mabian, Yibin, Gaoxian and other places in Sichuan; Hong Ying-produced in Guangdong Yingde and other places; Zhaopinghong-produced in Zhaoping County, Guangxi; Among them, Qimen black tea is the most famous. Ninghong Kung Fu is produced in Xiushui, Jiangxi, and is one of the earliest Kung Fu black teas in China. ? India, East Africa, Indonesia and Sri Lanka have similar production of black broken tea.

Pu'er

Pu 'er tea is mainly produced in Menghai, Mengla, Pu 'er City, Gengma, Cangyuan, Shuangjiang, Lincang, Yuanjiang, Jingdong, Dali, Pingbian, Hekou, Maguan, Malipo, Wenshan, Xichou, Guangnan and Yongde in Yunnan. Some administrative areas under the jurisdiction of Kunming, Chuxiong, Yuxi, Honghe, Wenshan, Pu 'er, Xishuangbanna, Dali, Baoshan, Dehong and Lincang are under the protection of geographical indication products of Pu 'er tea.

Third, drinking skills

black tea

After the black tea is soaked, generally after 3 minutes, you can smell its fragrance first and then observe the soup color of the black tea. When the tea soup is hot or cold, you can raise a glass to taste it. If the black tea you drink belongs to strip tea, you can generally brew it for 2-3 times. If it is black broken tea, it is usually brewed only once; The second time you brew, the taste will be lighter. ?

Pu'er

Pu 'er tea can be drunk clear or mixed. Clear drinking refers to brewing without any auxiliary materials, which is more common in Han nationality; Mixed drinking refers to adding auxiliary materials to tea, which is common in Hongkong and Taiwan Province Province. For example, in Hong Kong, health foods such as chrysanthemum, medlar and American ginseng are added to Pu 'er tea.

When drinking Pu 'er tea, you must smell the fragrance while it is hot. Before raising a glass, you can feel the fragrance of the old taste gushing from the nose like spring water, and its elegant and refreshing feeling is not under the orchid chrysanthemum. Pu 'er tea needs to be carefully tasted and drunk in the mouth, in order to get the real charm. Although the entrance of the tea soup is slightly bitter, when the tea soup stays between the mouthparts for a period of time, it can be felt that the tea soup penetrates through the teeth, penetrates into the gums, is produced by the root of the tongue, and is sent back to the tongue surface. At this time, the aroma is overflowing, the nectar is "mouth watering", refreshing, and the body fluid overflows for a long time, which is the best feeling of tea tasting.