Qi Hong: produced in Qimen County, Huangshan City, Anhui Province.

Before Guangxu, Qimen only produced green tea, not black tea. In the first year of Guangxu, Hu built Rishun Tea Factory in Peigui Mountain House, and asked Ningzhou master Shu to try out black tea according to Ninghong's experience.

Dianhong: produced in Lincang, Baoshan, Fengqing, Xishuangbanna, Dehong and other places in the south and southwest of Yunnan Province.

Created by Han tea farmers in the Republic of China.

Zhengshan species: produced in Mu Tong Village, Wuyishan City, Fujian Province.

Masayama race is the earliest black tea in the world and the originator of black tea in the world, with a history of more than 400 years.

/2/ variety

The raw materials of these three kinds of black tea are all selected from local excellent tea varieties, and the varieties and regional characteristics are quite different, so the flavor of the tea produced is also very different.

Qi Hong: Choose local middle-aged and elderly tea trees in Qimen? Leaf species? , also known as Qimen species.

Dianhong: A selection of excellent local large-leaf tea trees in Yunnan.

Zhengshan Species: Choose local wild and semi-wild varieties of vegetables and teas in Mu Tong Village.

/3/ Technology

Qi Hong and Dianhong are basically processed according to the general Kung Fu black tea technology. Zhengshan people have two unique technologies. One is red boiling: the fermented tea leaves are fried in a pot to inactivate the enzyme activity and maintain the aroma and taste of zhengshan species; Second, fumigation: masson pine is used for fumigation, and rosin unique to Zhengshan race is introduced while drying tea.

Qi Hong: Picking-Withering-Kneading-Fermentation-Drying-Refining

Dianhong: Picking-Withering-Kneading-Fermentation-Drying-Refining

Zhengshan Race: Picking-Withering-Kneading-Fermentation-Red Pot-Re-Kneading-Fumigation-Reheating-Refining.

/4/ shape

You can easily distinguish three kinds of tea from their appearance. Qi Hong is the smallest rope, thick and tight, Yunnan red is obviously golden, and Zhengshan is thick and black.

Qi Hong: The rope is tight and thin, with beautiful appearance, sharp seedlings, slightly curved, moist and gray color.

Dianhong: The rope is fat, tight and heavy, moist and reddish brown in color, with golden hair exposed. If it is pure bud, it will be covered with golden hair.

Masayama race: thick rope, heavy body and bones, black and oily.

/5/ Aroma

In terms of aroma, the difference between the three teas is also obvious. Origin, variety and processing technology are all important factors that determine the aroma. The aroma of pine smoke of Zhengshan race is the most unique, the aroma of flowers and fruits in Qi Hong is sweet, and the aroma of Dianhong is rich and fresh.

Qi Hong: The fragrance is rich and fresh, like flowers, fruits and honey, and it is similar to the fragrance of roses or apples.

Dianhong: The aroma is stronger, higher, fresh and refreshing, with honey fragrance.

Masayama race: It has elegant floral fragrance and unique pine smoke fragrance, with lasting fragrance.

/6/ Soup color

Judging from the color of the soup, under the same brewing method, generally speaking, the color of Dianhong soup is the strongest, generally described as red or thick, and obvious gold rings can be seen in white porcelain cups. The soup color of Qi Hong and Zhengshan people is lighter than that of Dianhong. In contrast, Qi Hong is red and Zhengshan is golden.

Qi Hong: The soup is red, bright and clear.

Dianhong: The soup is red in color, thick and has obvious gold rings.

Masayama race: the soup is dark golden yellow like syrup.

/7/ Taste

In terms of taste, Dianhong is the freshest and strongest, Qi Hong is the sweetest, and Zhengshan has a unique sweetness and a long aftertaste. Beginners can easily remember the typical tastes of these three kinds of black tea as long as they drink more than a few times.

Qi Hong: It tastes fresh, mellow and sweet, and moistens the throat and dryness.

Dianhong: fresh, thick and thick, with a full and thick taste.

Masayama race: mellow taste, sweet as longan, and obvious throat rhyme.