Black tea belongs to fully fermented tea, which has rich taste, mellow and full taste, mild taste, long-lasting foam resistance, fragrant lips and teeth, and fragrant cup bottom. After brewing, its aroma is fresh, pure and high, honey and fruit are rich, the soup is red, orange or bright, clear and bright, and the taste is mellow and fresh.
Classification of black tea
1. Dense type
Strong tea has a strong stimulating and astringent effect. There are ten different taste types of sweet and refreshing black tea. Strong tea has tender raw materials, thick leaves and reasonable production, such as Yunnan congou.
2. Fresh concentrated type
Including fresh and rich, fresh and rich taste, refreshing aftertaste, just like eating fresh fruit. Fresh strong black tea has tender fresh leaves, thick leaves and strong buds.
3. Stubby type
This kind of black tea is thick and fragrant, rich in content, stimulates the tongue and has strong convergence. Fresh leaves should be picked by large leaf species with excellent varieties or suitable tenderness, and fully twisted and shredded during processing, and fermented into light red broken tea.
4. Strong type
Strong tea is fragrant or ripe chestnuts, delicious but not bitter, astringent but not astringent, full. Every bud with fat buds, thick leaves and good tenderness contains rich substances, so it makes sense to make tea.
5. Strong alcohol type
The astringency and irritation are second only to the strong (cool) type, with sweet aftertaste, good tenderness of fresh leaves and good production method, such as Kung Fu black tea processed by large and medium-sized varieties.
6. Alcohol type
Including mellow, sweet, refreshing, fresh and heavy feeling, fresh raw materials, exquisite production, such as the best whole bud black tea, whole eyebrow, lobular planting Kung Fu black tea.
7. Flat type
Shade is normal, neither bitter nor sweet nor fresh. The raw materials picked are coarse and old, and made into ordinary low-grade black tea.
8. mellow type
Most black teas with normal production process are rich in fragrance, spicy in taste, slightly sweet or refreshing in aftertaste, and the quality of fresh leaves is better.
9. Fresh alcohol type
Fresh and mellow taste, sweet and refreshing aftertaste. Fresh leaves are tender and fresh, and they are made in time, but the kneading is relatively light, or it is appropriate to use high-grade Qi Hong and Hongyi for ordinary kneading.
10. Sweet alcohol type
Including mellow, sweet and refreshing, with a fresh and sweet feeling, fresh and tender raw materials and exquisite production. For example, in Acura Black Tea, there are ten different types of tea training.