China has more than 2,000 years of tea drinking tradition. The development of tea culture has prospered and has promoted teamaking technology and the tea market. Black tea is a major category in tea, it is well loved by many consumers.
A lot of scientific research shows that drinking black tea is very good for your health. Not only refreshing, but it can also sterilize inflammation, nourish and protect the stomach, and maintain beauty and youth. Polyalkali in black tea can also absorb heavy metals and alkaloids and decompose them. This is a boon for modern people whose drinking water and food have been contaminated by industry.
In fact, the most important thing about drinking tea comes from the ecological environment.
The ancient tree tea is deeply rooted. All nutrients come from nature. No unnecessary human intervention is required. With fallen leaves as fertilizer, rainwater irrigation, surrounded by biodiversity, Tea trees are naturally healthy and strong and have healthy and strong nutrients.
The ancient tree tea contains a lot of tea polyphenols, catechins, and theanine which are good for the body. These ingredients are mainly present in the buds of the tea. Therefore, to make high-quality black tea, you need to pick the most tender buds and leaves of tea.
After the tea is collected, it needs to be placed in a ventilated and air-conditioned room for several hours. The fresh leaves react with the air. This process causes the grassy smell of tea to disappear and the fragrance to gradually emerge. It is an important processing stage to form the aroma of black tea. We Call this the withering process.
After withering, the fresh leaves become soft and ready for rubbing.
Black tea has the same purpose as green tea. Tea leaves are shaped during the twisting process to increase the color and aroma concentration. At the same time, because the leaf cells are destroyed, it is easy to perform the necessary oxidation under the action of enzymes, which is conducive to the smooth progress of fermentation. The cord becomes compact and beautiful,
we ferment the green tea leaves in a bamboo basket. During the fermentation process, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred. The chemical components in fresh leaves changed greatly. Tea polyphenols were reduced by more than 90%, and new components such as theaflavin and theaflavin were produced. Aroma substances increased from more than 50 to 300 in fresh leaves; some caffeine, catechins, and theaflavin complexes synthesize delicious flavors, forming black tea, red soup, red leaves, and sweet and mellow characteristics. In addition to the ecological environment, factors affecting the quality of black tea also include tea-making technology. Different withering and drying times and methods can cause black tea to have different tastes and aromas.
After the fermentation is completed, it is dried. In the ancient method, tea is dried by using the energy of the sun. Both healthy and environmentally friendly. this is effective for long-term storage.
Tea grown in high-altitude primitive forests has absorbed the essence of heaven and earth for thousands of years, and the content of fresh leaf theanine and catechins is higher. Lu Yu Cha Jing said that "The wilder the tea, the better the quality" probably refers to this truth.