Black tea is named for its black appearance. As one of the six famous teas, it belongs to post-fermented tea, and the main producing areas are Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and other places. The raw materials used in black tea are coarse and old, which are the main raw materials for pressing pressed tea. Tea-making technology generally includes four processes: enzyme fixation, rolling, fermentation and drying. Black tea is mainly divided into Hunan black tea, Sichuan Tibetan tea, yunnan black tea (Pu 'er tea), Guangxi Liubao tea, Hubei old black tea, Shaanxi black tea (Fuzha tea) and Anhui ancient black tea.
Black tea is a kind of tea made by bacterial fermentation. It first appeared in the Western Han Dynasty. It originated from "Li Yi Tea" unearthed from Mawangdui Han Tomb in Changsha, with a history of 2,300 years, and then appeared in the Tang Dynasty (1034), with a history of nearly 1,000 years. Because the raw materials of black tea are coarse and old, it often goes through a long period of accumulation and fermentation in the production process, so the tea leaves are mostly dark brown, so black tea, known as one of the six major teas, belongs to fully fermented tea. The main producing areas are Sichuan, Yunnan, Hubei, Hunan and other places. The raw materials used in black tea are coarse and old, which are the main raw materials for pressing pressed tea. Tea-making technology generally includes four processes: enzyme fixation, rolling, fermentation and drying. Black tea is divided into Hunan black tea, Ya 'an Tibetan tea (the originator of black tea), yunnan black tea (Pu 'er tea), Shaanxi black tea and Hubei black tea.
Black tea originated in Sichuan province, and its age can be traced back to the tea-horse trade in the middle and early Tang and Song Dynasties. Tea traded by tea horses started with green tea. At that time, the distribution centers of tea-horse trading were Ya 'an in Sichuan and Hanzhong in Shaanxi. It took at least 2-3 months for Tsomado, who set out from Ya 'an, to reach Tibet. At that time, because there were no tools to shelter from the sun and rain, tea was often wet in rainy days and dry in sunny days. This process of dry-wet alternation leads to the fermentation of tea under the action of microorganisms, resulting in completely different tea quality. So the sentence "Black tea is formed on horseback" is true. For a long time, people added a batch fermentation process in the primary or refined process, so black tea was produced. Black tea is processed and produced in China, Yunnan, Guangxi, Sichuan and Hubei. Black tea products can generally be preserved for a long time, and the older they are, the more fragrant they are.