The world's four largest black teas

The four major black teas in the world are Qimen Black Tea, Assam Black Tea, Darjeeling Black Tea and Ceylon Plateau Black Tea.

1, qimen black tea

Qimen Black Tea, referred to as Qi Hong for short, is produced in Qimen County, a branch of Huangshan Mountain in the southwest of Anhui Province, China. The local tea varieties have high yield and good quality, and are planted in thick red and yellow soil with mild climate, abundant rainfall and moderate sunshine. The leaves are soft and rich in water-soluble substances, and the wind harvested in August is the best.

2. Assam black tea

Assam black tea is produced in Assam Valley in the foothills of Assam Himalayas in northeast India. The local sunshine is strong, and another tree is needed to cover the tea tree moderately. Because of abundant rainfall, it promoted the development of tropical Assam tea tree. The wind picked in June and July is the best, but the autumn tea produced by 10- 1 1 is more fragrant.

3. Jilin black tea

Ji Ling black tea is produced in the Ji Ling Plateau at the foot of the Himalayas in the northern Indian state of West Bengal. The local annual average temperature is 15℃, the sunshine is abundant during the day, and the valley overflows all the year round. It is a great identity that breeds the wonderful fragrance of this tea. No.2 tea in May-June is the best, and it is called "champagne in black tea".

4. Ceylon Highland Black Tea

Wuwo Tea is the most famous black tea in Ceylon Plateau, which is produced on the east side of the mountain peak. It has been shrouded in fog for many years. The northeast monsoon blowing in winter brings rainfall (165438+ 10 to February), and the wind is the best from July to September. Timbuktu teh tarik and Nouara Elia tea produced in Xiji, a mountain peak area, are influenced by the southwest monsoon rainfall in summer (May to August), and perform best from June 5438+0 to March.

black tea

It is named after the tea soup brewed by dry tea and the background color of tea is red. It belongs to fully fermented tea, which is refined by typical technological processes such as withering, rolling, fermentation, drying and so on. After fermentation, the chemical reaction of tea polyphenols in black tea was reduced by more than 90%, and new components such as theaflavins and thearubigins were produced.