What are the types of black tea in China?

my country’s black tea can be divided into three major categories, and the three major categories can be subdivided into several subcategories, as follows:

1. Souchong black tea

1. Lapsang Souchong: Produced in the Tongmuguan area of ??Xingcun Town, Wuyishan City, so it is also called "Xingcun Souchong" or "Tongmuguan Souchong".

2. Yan Souchong: Yan Souchong is a variant of Lapsang Souchong. Tobacco souchong has an obvious pine smoke aroma and a strong taste. But if you add milk and sugar cubes, the color and taste of the soup will be like coffee, so it has the reputation of Chinese coffee.

2. Kung Fu Black Tea

1. Dianhong: The body is strong and firm, the color is well-balanced, the soup color is red and bright after brewing, the golden ring is prominent, the aroma is fresh and the taste is strong. , rich in irritation, the bottom of the leaves is evenly red and bright, and it still has a strong tea flavor after adding milk. It is brown, pink or turmeric and bright, and is characterized by being thick, strong and fresh.

2. Anhui Qihong: It is a famous historical tea in China and a famous fine black tea. It was created by tea farmers in Anhui during the Guangxu period, but the earliest historical records can be traced back to Lu Yu's Tea Classics of the Tang Dynasty. Qihong is the most fragrant among all black teas and has a high reputation for fragrance. It is the best among black teas.

3. Sichuan Red (Golden Manna, Red Manna, etc.): Chuanhong Gongfu is produced in Yibin and other places in Sichuan Province. It is a Gongfu black tea produced in the 1950s. For over 30 years. It has the excellent quality of being tight, round and straight, with exposed edges, dark color and rich internal fragrance.

4. Minhong (Jin Junmei, etc.): Minhong is produced in Fujian. Its appearance is tight and fat, its color is dark and moist, its inner soup is red and thick, and its fragrance is high and its noodles are fresh and sweet. , has a rich flavor, and the bottom of the leaves are fat and red.

3. Red broken tea

1. Leaf tea: Leaf tea is a subcategory of red broken tea. Red broken tea is a newly created famous tea and is suitable for making tea bags. It is very It is suitable for brewing and then mixing with milk, sugar, lemon, etc. to make lemon black tea or milk tea.

2. Broken tea: The finished tea has a tightly knotted, majestic and plump appearance, a dark color, a bright red soup, a fresh aroma, a mellow taste, and rich astringency. The bottom of the leaves is ruddy and even, with golden cents. It is particularly distinctive and its hair color can be divided into light yellow, chrysanthemum yellow and golden yellow. It is a famous tea for export.

3. Piancha: Piancha, also known as melon tea. It has a rich aroma and a refreshing taste. Produced in Lu'an, Anhui Province. In the Tang Dynasty, it was called "Luzhou Liu'an Tea" and was a famous tea.

4. Mocha: Mocha is a tea brick made from black tea powder.

Extended information:

How to identify the quality of black tea

1. Grasping by hand. The ropes of high-quality black tea are relatively tight, and those that are solid are better, while those that are thicker and lighter are worse. The main purpose of touching tea leaves with your hands is to understand the dryness of black tea.

2. Eye observation. Grab a handful of dry tea and place it on a white paper or white porcelain plate. Hold the plate with both hands and turn it clockwise or counterclockwise. Observe whether the shape of the dry black tea is uniform and whether the color is consistent. Some also need to check whether it has gold. Milli

. After brewing, the soup color of high-quality black tea is bright red, clear and bright, the bottom of the leaves is fully unfolded and even, and the texture is soft and tender; the soup color of inferior tea and inferior tea is red, slightly darker, turbid, and has a musty smell. Inferior quality tea shows the characteristics of leaf bottoms that are not spread and the color is dull.

4. Sniff. That is, people's sense of smell is used to identify whether black tea has burnt, sour, stale, musty, sun-dried and other odors. The dry tea of ??high-quality black tea has a sweet aroma, and after brewing, it will have a sweet and pleasant aroma, while the inferior tea and inferior tea have no obvious or peculiar smell.

5. Taste. When the appearance, dryness, color, aroma, etc. of the dry tea meet the purchase criteria, you can take a few teas and put them in your mouth to chew and identify them, and learn more about the quality based on the taste. In addition, you can also taste the soup by opening it.

The taste of high-quality black tea is mainly sweet and mellow. Souchong black tea has a mellow and sweet taste. Kungfu black tea is mainly fresh, strong, mellow and refreshing. These characteristics are not obvious in inferior tea, and the taste of inferior tea is strong and bitter, and even has an off-flavor.

Reference: Baidu Encyclopedia-Black Tea-Classification