Dear, hello, I am very happy to help you answer the question. Here I can help you find out: Black tea is a fully fermented tea with mild tea nature and rich red color. It is mainly divided into Gongfu black tea, Souchong black tea, and black tea. There are three types of broken tea. Gongfu black tea includes Qihong, Dianhong, Huhong, Ninghong, Yihong, Sichuan red, and Minhong. Souchong black tea includes Jinjunmei, Lapsang Souchong, etc. Red broken tea is also called CTC black tea is granular broken tea processed and formed by kneading and cutting.

1. Souchong black tea

It is a specialty of Fujian Province and can be divided into Lapsang Souchong and Waishan Souchong. Lapsang Souchong is produced in Chong'an County, Xingcun Tongmuguan area, while Souchong black tea produced in Zhenghe, Tanyang, Beiling, Pingnan, Gutian, Shaxian and Qianshan, Jiangxi, etc., has a relatively inferior texture and is collectively known as "Waishan Souchong".

Xingcun is located at the northern end of the Wuyi Mountains. The soil is fertile and the leaves are thick and tender. After the tea is brewed, the tea has a thick red color, a long aroma, a pine smoke aroma, and a mellow taste with the flavor of longan soup. When milk is added, the tea aroma is not reduced and the liquid color is more brilliant.

2. Dianhong Gongfu Tea

It is the general name for Yunnan black tea, which is divided into two types: Dianhong Gongfu tea and Dianhong broken tea. The tea tree is tall, has strong buds, fat leaves, and dense pekoe. It actually grows to five or six leaves, but is still soft and tender. The content of polyphenols, alkaloids and other components in the tea leaves is ranked first among Chinese tea leaves.

Dianhong Gongfu tea is made from buds and leaves with one bud and two or three leaves as raw materials. After withering, rolling, fermentation and drying, it is made into finished tea, which is then processed into Dianhong Gongfu tea, which is then kneaded and cut. , made into Dianhong broken tea, Kungfu tea is bar-shaped tea, and red broken tea is granular broken tea. The former has a mellow taste, while the latter has a strong and pungent taste.

Among the Dianhong Gongfu teas, the best quality is the "Dianhong Special Gift Tea", which is made from one bud and one leaf. After brewing, the soup will be red, thick and transparent, with a rich and fresh taste. Refreshing, high-mellow and long-lasting aroma, the leaves are evenly red and bright. Dianhong is mostly mixed with sugar and milk, and the aroma and taste are still strong after adding milk.

3. Ninghong Gongfu Tea

Referred to as Ninghong, it is produced in Xiushui, Jiangxi. The production area is located between the two mountain ranges of Mugao and Jiugong. During spring and summer, there is dense fog for 80-100 days, so the tea buds are plump and the leaf mesophyll is thick and soft.

To pick Ninghong Gongfu tea, it is required to pick the sweet potato tea with vigorous growth, strong tenderness and strong buds before Grain Rain. Most of them have one bud and one leaf to one bud and two leaves. The size and length are required to be consistent. After withering, rolling, fermenting and drying, red tea is initially made, and then refined through sieving, shaking, cutting, winnowing, sorting, reheating, and even stacking. The tea is brewed Finally, the fragrance is high and long-lasting, the soup is red and bright, the taste is mellow and sweet, and the bottom of the leaves are red and tender with many buds.

Later, Ninghong changed the original "hot fermentation" to "wet fermentation", which greatly improved the quality and was deeply loved by overseas tea drinkers.

4. Yichang Gongfu Black Tea

Abbreviated as Yihong, it is produced in the Wuling Mountains and Daba Mountains. It was distributed and processed in Yichang in ancient times, so it is called Yihong.

Fresh leaves are picked from the Qingming Festival to Grain Rain, with one bud and one leaf or one bud and two leaves. They are picked and processed now to maintain the active ingredients of the fresh leaves. The processing is divided into primary processing and refined processing. , the initial production includes withering, rolling, fermentation, drying and other processes, so that the buds and leaves change from green to copper red, and the aroma is revealed; the refining process is complicated to increase its dryness, maintain its quality, and finally make the finished tea. After the tea is brewed, the aroma is fresh and pure, the taste is fresh and mellow, the bottom of the leaves is bright red and soft, and the tea soup is slightly cold and has the phenomenon of "cold mixing".

5. Fujian Red Gongfu Tea

It is the collective name for three kinds of black tea: Zhenghe Gongfu, Tanyang Gongfu and Bailin Gongfu, all specialties of Fujian. The three types of Kung Fu tea have different origins and styles. Each has its own consumer enthusiasts and has remained popular for hundreds of years.

Zhenghe Gongfu is divided into large tea and small tea according to the variety. The large tea is made from Zhenghe large white strips, which is the top grade of Fujian red. The strips are tightly knotted, fat and thick, and the color is dark and moist; brewing Finally, the soup is red in color, fragrant and sweet, has a rich flavor, and the bottom of the leaves are fat and red. Small tea is made from small leaf seeds, with thin and tight strings. The fragrance is like Qihong but not as long-lasting, and the soup taste is slightly lighter.

6. Huhong Gongfu Tea

Mainly produced in Anhua, Xinhua and Lianyuan areas of Hunan. However, the Kung Fu tea produced in Shimen, Cili, Sangzhi, Dayong and other counties and cities in western Hunan is called "Xianghong" and is classified into the "Yihong" series.

Huhong Gongfu is represented by Anhua Gongfu. The ropes are tightly knotted, relatively plump, with high aroma, thick taste, thick soup color, and slightly darker red leaves. Pingjiang Kungfu has a high aroma but lacks uniformity.

The kungfu produced in Changshou Street and Dawei Mountain in Liuyang has a high aroma and rich taste; Xinhua and Taoyuan kungfu have tight and thin cords, with many seedlings appearing, but the mesophyll is thinner and the aroma is lower; Lianyuan kungfu tea has tight and thin cords and a fragrant aroma. lighter.

7. Keemun black tea

Qimen black tea for short, is produced in Qimen County, Anhui Province. The "Fuliang Gongfu Black Tea" in the tea area is a high-quality product among Qihong. It is famous for its high aroma, mellow taste, beautiful shape and bright color.

Qimen black tea is harvested from Keemun species. Only one bud and two leaves of fresh buds are picked in spring and summer. After withering, rolling and fermentation, the tea leaves turn from green to copper red. , the aroma is revealed, and then baked over slow fire until dry. After the red tea is made, it needs to go through a complex refining process. Compared with green tea, black tea mainly increases the fermentation process, allowing the buds to change from green to dark brown.

After brewing, the tea has a clear and fragrant inner substance with the aroma of honey. The top-grade tea also has the aroma of orchids and has a long-lasting aroma. The soup is red and bright, the taste is sweet and mellow, and the bottom of the leaves is bright red. Keemun black tea has a special fragrance, and foreigners call it "Qimen fragrance", "Prince's fragrance" and "the most fragrant among all the fragrances". .

In short:

Chinese black tea has a rich variety, each with its own characteristics, sweet taste and fragrant aroma. When choosing, you can choose according to your own preferences and the characteristics of the tea. Stick to drinking tea, and It can sustain your body and maintain sufficient energy, so if you have time, you can also make yourself a cup of tea.