Black Tea

• Origin:

     Black tea originated in China and has a long history. Legend has it that black tea was first produced in a serendipitous event in the late 17th century in Fujian Province. Due to inconvenient transportation, tea leaves were crushed during the transportation process. When the leaf juice came into contact with air, it underwent oxidation, resulting in the unique flavor and color of black tea. Since then, black tea gradually spread and became an important part of Chinese tea culture.

• Classification of Black Tea:

1. Lapsang Souchong:
   Mainly distributed in the Tongmu Guan area of Wuyi Mountain, Fujian Province. It is divided into Zhengshan Xiaozhong, Waishan Xiaozhong, Wuyan Xiaozhong, and Yanxiaozhong based on the origin of the raw materials and processing methods.
2. Gongfu Black Tea:
   It is made from black strip tea and is widely distributed with various products. It can be classified into Qihong, Dianhong, Minhong, Chuanhong, Ninghong, Yihong, Yinghong, Yangxianhong, etc., according to the place of origin.
3. Broken Black Tea:                                                                                        In the black tea processing process, the rolling and cutting method is used instead of rolling or twisting, resulting in granular broken tea. It can be divided into leaf tea, broken tea, leaf tea flakes, and powdered tea according to external specifications.

• Common Varieties:

1. Zhengshan Xiaozhong（Lapsang Souchong）: Produced in the Wuyi Mountain area of Fujian Province, it is one of the most famous black teas in China. Its tea leaves are small and tightly twisted, with a golden-colored tea soup, a mellow taste, and a unique smoky aroma.
2. Keeman Black Tea(Qi Men): Produced in Qimen County, Anhui Province, it is known for its special shape and unique floral and fruity aroma. The tea leaves of Qimen black tea are tightly twisted, with a dark color and a mellow taste, showing distinct honeycomb patterns.
3. Yingde Black Tea: Produced in Yingde City, Guangdong Province, it is a characteristic variety of black tea in China. Its tea leaves are tightly twisted, with a glossy black color. The tea soup is orange-red, and it has a mellow taste with a lingering sweetness.
4. Dianhong Black Tea (Yunnan Black Tea): Produced in Yunnan Province, it is one of the oldest black teas in China. The tea leaves are curled into strips, and the tea soup is reddish-brown, with a distinctive earthy aroma, a mellow taste, and a rich fragrance.
5. Jin Jun Mei: Produced in Fuzhou City, Fujian Province, it is a precious black tea. Jin Jun Mei has flat-shaped tea leaves with a golden-yellow color. The tea soup is bright red, with a soft taste and a floral and fruity aroma.

• Main Benefits of Black Tea:

    Research has shown that black tea has the effects of assisting in lowering blood sugar, blood pressure, and blood lipid levels. The tea pigments in black tea have antioxidant, anti-tumor, anti-inflammatory, antibacterial, anti-mutation, antiviral, and deodorizing effects.
    Black tea can help with digestion, promote appetite, have diuretic effects, eliminate edema, and strengthen heart function. The flavonoids in black tea have antioxidant properties, reduce the incidence of myocardial infarction.

• Brewing Method:

Tea Utensils: Purple clay teapot, lidded bowl, tea boiling vessel.

Water Temperature: Around 90 degrees Celsius.

Tea Amount: About 5g of tea with 110ml of water, steep for 8-9 times.

Brewing Time: Consume the first steep within 10 seconds, gradually increase the steeping time for subsequent steeps.

Storage: Store at room temperature, in a sealed, light-proof, dry place, and away from strong odors. New tea may have a strong flavor, it is better to let it sit for 1-2 months before consuming.