The tea lecturer who specializes in the basic knowledge of black tea will show you the basic knowledge of learning black tea.
What is black tea? Rich and restrained black tea Black tea is a kind of tea unique to China. Compared with other teas, the raw materials of black tea are coarse and old, and the fermentation time is long in the production process, so the leaf color is oily black or dark brown, so it is called black tea. In the past, black tea was mainly used as "side selling tea" for ethnic minorities in border areas, but now it has become a popular best-selling tea in China.
Classification and distribution of black tea: The main producing areas of black tea are Hunan, Hubei, Sichuan, Yunnan and Guangxi. The main varieties are blue bricks, flower bricks, Fuzhuan tea, Liangqian tea and Xiangjian in Anhua, Hunan, Pu 'er tea (Pu 'er cooked tea and Pu 'er raw tea) in Yunnan, blue bricks in Hubei, Liubao tea in Guangxi and Bao Fang, Kangzuan and Jin Jian in Sichuan. In addition, Shaanxi Jingwei Fuzhen Tea, which was discontinued on 1958 and resumed production in 2007, is also a famous black tea produced in ancha, Qimen County, Anhui Province. The differences in raw materials, processing technology and microbial species of different black teas determine their distinctive sensory quality characteristics. Compared with other teas, black tea soup is generally dark in color, mellow in taste, slow in returning to sweetness, and has a unique "mushroom fragrance".
Post-fermentation technology of black tea: Black tea is also called post-fermentation tea, and its fermentation mainly depends on the role of environmental microorganisms in the process of pile fermentation. The processing technology of black tea includes enzyme fixation, rolling, composting, fermentation and drying, and some black teas may be recycled. In the process of enzyme fixation, the endogenous enzymes in fresh tea leaves have basically lost their activity, while in the process of stacking, microorganisms in the environment are nourished by the material components of tea itself, and grow and reproduce rapidly, producing a series of metabolites with special flavor. After the black tea is fermented, the catechins and caffeine in the tea that stimulate the stomach are reduced, so it is more gentle to the human body.
Tasting of black tea: Black tea should be brewed in boiling water with tea sets such as bowls and teapots. Black tea stored for many years is also very suitable for boiling. The amount of tea can be determined according to personal taste. Generally, tea is 35g, water 150ml is appropriate, and the ratio of tea to water is 1: 30 ~ 1: 50. Black tea is brewed with boiling water. The soup can be served in about 1 minute for the first time, and the leaves continue to brew. With the increase of brewing times, the brewing time can be gradually extended from 1 minute to several minutes according to the actual situation. Black tea can generally be brewed 7-8 times, and good tea can even be brewed more than 10 times. Black tea needs boiling water to moisten tea 1~2 times to make tea more pure. Moisten tea quickly, preferably no more than 3 seconds at a time, so as not to lose the taste of tea soup.
Storage of black tea: Black tea is the tea with the longest shelf life, which can reach decades or even hundreds of years. With the increase of storage life, the taste is more mellow and the aroma is more pure. The longer Mika is, the more attractive she is. The storage of black tea should avoid direct sunlight and rain, and the environment should be clean, hygienic, dry, ventilated and free of peculiar smell. Under normal circumstances, it will take at least 20 years for Shengpu to present a good taste and taste, but it will take at least 50 years to achieve perfection and reach the state of aged tea. It takes 2~3 years for cooked pu to disperse and pile up flavor, and form good flavor and quality. 5~7 years can reach the peak of quality, but the longest time should not exceed 30 years.