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Black tea is currently the largest tea produced and sold in the world.
Black tea is a fully fermented tea. The basic production steps are: withering-rolling-fermentation-drying, which fully oxidizes the polyphenols under the action of the enzyme-promoting enzyme to form the quality characteristics of red soup and red leaves. Lapsang Souchong, Qihong, and Dianhong make us familiar with domestic black tea categories. In addition, Darjeeling black tea and Sri Lanka black tea are also well-known in the world.
[Taiping Houkui] One of the top ten famous teas in the country. It is produced in Xinming Township, Huangshan District. The sharp tea from the Houkeng Mountain Tea Garden is of the best quality, and it is called "Hukui". When it is brewed in the cup, the buds and leaves become flowers, hanging or sinking, hanging in the clear and green tea meter. It seems that there are many little monkeys stretching their heads and tails to you in the cup. The taste is bright green, mellow and sweet, the aroma is high and refreshing and lasting, and the soup color is clear and green.
How To Preserve Dianhong Black Tea
Dian black tea is an alias of Yunnan black tea. It belongs to black tea. It is made by picking one bud, two to three leaves of buds as raw materials, and then withering, rolling, fermenting, and drying.
Dianhong crushed tea is made by withering, kneading, cutting, fermentation, and drying; Gongfu tea is a bar-shaped tea, and black crushed tea is a granular crushed tea. Dianhong crushed tea has a mellow taste, while Gongfu tea has a strong and irritating taste.