Black tea is made by fermentation. Green tea is made without fermentation, but fresh tea leaves are poured into a dark red iron pot and quickly stir-fried. The chlorophyll of tea processed in this way is not destroyed and becomes green tea.

Supplement:

Black tea, English is black.

During the processing of tea and black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols took place, and the chemical components in fresh leaves changed greatly, and tea polyphenols decreased by more than 90%, resulting in new components such as theaflavins and thearubigins. Compared with fresh leaves, the aroma substances increased obviously. Therefore, black tea has the characteristics of black tea, red soup, red leaves and glycol. Qimen black tea is the most famous variety of black tea in China and the second largest tea in China.

Black tea is a kind of fully fermented tea, which is refined through a series of technological processes such as withering, rolling (cutting), fermentation and drying. Withering is an important process in the primary processing of black tea, which is called "black tea" in the primary processing. Black tea is named after the tea soup and leaf background color are red after brewing dry tea. The main varieties of China black tea are Rizhao black tea and [1].

Qi Hong, Zhaoping Red, Huohong, Dianhong, Yue Hong, Quancheng Red, Quancheng Green, Su Hong, Chuanhong, Hong Ying, Dongjiang Chuyunxian Black Tea, etc. Among them, Qimen black tea is the most famous. 20 13 Chu Yunxian black tea from Dongjiang, Hunan Province won the special prize of "China Teacup".