Information about Chinese black tea
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| Information about Chinese black tea |
For generations, Chinese black tea, often known as red tea' by many, has been appreciated by Chinese tea drinkers and the rest of the globe. Its popularity is even increasing these days, and I think the main reason for this is because many people believe that Chinese black teas have significant and promising health advantages.
The Fundamentals of Chinese Black Tea
As the name suggests, Chinese black tea originated in China and has long been a staple of the Chinese diet.
The color of brewed black tea varies from reddish brown to black. One of the most noticeable characteristics of Chinese black tea, according to some sources, is that it mellows with age and becomes richer and deeper in taste. Vintage black teas, in particular, are regarded as exceptional, with tastes and smells that evoke the same words used to describe excellent wine or whiskey.
It is easy to store Chinese black tea. It is typically stored in a well-ventilated area and does not need temperature management. In addition, unlike other teas, Chinese black teas are sold as compacted cakes in a range of forms and sizes. Round, square, or even bamboo-like tubes might be used.
Chinese black tea types
Chinese black tea is classified into three categories based on distinct processing methods:
1. Souchong Black Tea
This is a one-of-a-kind black tea grown in Fujian Province's Wuyi Mountain City. Some experts believe that the pine-smoking scent of Souchong black tea is unlike any other black tea in the world. And, depending on the production location, this variety may be divided into four types:
- Tongmuguan Souchong, which is made in the county of Tongmuguan.
- Chong'An, Jianyang, and Guangzhe Lapsang Souchong
- XingChun Souchong, grown in regions other than Chong'An County's Xingcun town.
- Smoking Souchong from anywhere other than Wuyi Mountain City
The finest of the aforementioned subtypes is Lapsang Souchong, which has a longan taste. Smoking Souchong, on the other hand, is prepared from low-quality congou back tea and processed in the same manner as other Souchong black teas. Furthermore, the smoke aroma of this variety is derived from the burning brushwood of the pine plant.
2. Congou Black Tea
The Souchong variety gave rise to this Chinese black tea varietal. Qihong of Anhui (Keemun black), Dianhong of Yunnan, Suhong of Jiangsu, Chuanhong of Sichuan, and Huhong of Hunan are the most well-known congou Chinese black teas.
3. Broken black tea
Finally, this variety of Chinese black tea is also known as "graded black tea" since there is a worldwide standardized grading system for it. Broken black tea is classified into four subtypes based on form: whole leaf black, with a short strip shape; broken leaf black, with a tiny grain shape; fannings black, with a small slice shape; and dust black, with a powdered shape.
It's worth noting that Chinese black tea originated in Chong'an, Fujian. Today, this location is the city of Wuyi Mountain. Souchong black tea was initially produced in the late 18th century on the Wuyi Mountain. The Congo black tea was born as a result. Since then, the black tea production process has spread to Jiangsi province and later to Keemun.
Summary:
For generations, Chinese black tea, often known as red tea' by many, has been appreciated by Chinese tea drinkers and the rest of the globe. Its popularity is even increasing these days, and I think the main reason for this is because many people believe that Chinese black teas have significant and promising health advantages.