Black tea is originally from China, but its footprints are all over the world.

Black tea is fully fermented tea, according to the production process and form of black tea, black tea is divided into four kinds: work black tea, such as qihong, dianhong, ninghong, chuanhong, minhong, etc.; small species of black tea, such as zhengshan xiaosi, jinjunmei, produced in fujian wuyi mountain, because of the origin and quality is divided into the zhengshan xiaosi and xiaosi of the outer mountains of the sub; black tea, also known as "CTC"; another used black tea bags made of bags of tea.

Black tea, also known as "CTC" black tea; another black tea bags made of black tea bags.

Black tea-Qi Hong

The important part of the black tea process is fermentation (Wo Hong).

①Process: withering - kneading - fermentation - drying.

②Dry tea: dark red, yellow-red, oily, striped or broken tea.

③Soup color: red and bright, good quality black tea has a "golden circle".

④Aroma: strong fruity and floral aroma, ripe fruit, sweet, caramel, potato and so on.

⑤Taste: mellow, slightly astringent.