1. Black tea is a kind of fully fermented tea, which belongs to one of the six categories of tea. This kind of tea is made from suitable tea buds and leaves, and then through the steps of withering, rolling, fermentation, drying and so on. Compared with green tea, black tea has one more fermentation process in the production process.

Black tea was called black tea when it was first created. Later, it was named black tea because its tea soup and leaf bottom were red after dry tea. The main varieties of China black tea are Rizhao black tea, Qimen black tea, Dianhong, Zhaopinghong, Yue Hong, Quanchenghong, Chuanhong, Su Hong and Hong Ying, among which Qimen black tea is the most famous.

3. During the processing of black tea, a chemical reaction centered on enzymatic oxidation of tea polyphenols will occur, and the composition of fresh leaves will change greatly, and the tea polyphenols will be reduced by more than 90%. At the same time, it will produce new components and aroma substances such as theaflavins and thearubigins, so black tea has the characteristics of black tea, red soup, red leaves and sweet and mellow fragrance.