The grade of Ceylon black tea, how is the grade standard of Ceylon black tea divided

op: orangepekoe, usually refers to tea leaves with long and intact leaves.

BOP: BrokenOrangePekoe, as the name suggests, finer OP. The taste is stronger, and it is generally suitable for brewing milk tea.

fop: floweryorangepekoe, black tea with more buds and leaves.

TGFOP: tippygoldenfloweryorangepekoe, black tea with more golden buds and leaves. The taste and aroma are also clearer and melodious.

FTGFOP: finetippygoldenfloweryorangepekoe, a high-quality tea peel tangerine leaf that has been finely rolled and refined.

Unlike green tea, black tea is a popular way to drink it, adding a variety of natural or artificial spices on the basis of black tea to meet the taste needs of different people. This spice must be natural and harmless, such as adding natural flavor flavors such as apple, lemon, etc. At the same time, Ceylon black tea is divided into blended tea and non-blended tea (non-blended).

Ceylon black tea is of high grade.

Ceylon black tea is a type of black tea produced in Sri Lanka that is loved for its unique taste and aroma. According to the quality of tea and the different production process, tea can be divided into different grades. In Ceylon black tea, it is generally classified as a high-grade tea.

Ceylon black tea is made from high-quality Sri Lankan alpine tea, which is grown in alpine areas above 1,500 meters above sea level, with a cool, humid climate and fertile soil, which together create a high quality tea.

Ceylon black tea is made by traditional handmade process, including picking, withering, rolling, fermentation, roasting and other links, each of which requires careful production by experienced tea masters, which gives Ceylon black tea a unique taste and aroma.

Features of Ceylon black tea

Since the raw materials and production process of Ceylon black tea are very high-quality, its ** is relatively high. Generally speaking, high-grade Ceylon black tea varies from 500 grams to **, which is one of the reasons why it belongs to high-grade tea. In addition, the relatively small production of Ceylon black tea also limits its market volume, which further pushes its **.

Ceylon black tea is a high-grade tea, and the raw materials and production process of Minchai socks are very good, and the ** is relatively high. For those who love black tea, Ceylon black tea is a tea that is well worth tasting, and its unique taste and aroma will bring you an unforgettable tea tasting experience.

Ceylon black tea, also known as Sri Lankan black tea, is produced in Sri Lanka. The main varieties are Uwo tea or Uba tea, Timbra tea, and Nuwara Eliya tea, among others. Ceylon black tea was first introduced from China, so the production process of Ceylon black tea and black tea has four processes: withering, rolling, fermentation, and drying.

Ceylon black tea is known as a "gift to the world". Highland tea from Ceylon is usually made in crumbled shape and has a russet brown color. Among them, the Uwo tea soup is orange-red and bright, and the top-grade noodle soup ring has a golden yellow halo.

The soup color of timbra tea is bright red, the taste is refreshing and soft, with a floral aroma and less astringency. Nuwara Eliya tea is a high mountain tea and is best drunk as pure tea. Both color, aroma and taste are lighter than the first two, the soup color is orange and yellow, the fragrance is fragrant, and the taste is slightly close to green tea.

Main varieties: Uwo tea, Timbula tea, Nuwara Eliya tea.

Production process: withering, rolling, fermentation, drying.

Flavor classification: plain black tea, flavored black tea.

Drinking classification: blended tea, non-blended tea.

Altitude classification: highland tea, middle tea, lowland tea.

Ceylon black tea is produced in Sri Lanka, the main varieties are Uwo tea, Uba tea, Timbura tea and Nuwara Eliya tea, among which the Uwo tea soup is orange and bright, while the soup color of Timbra tea is bright red and slightly aromatic, Ceylon black tea is usually made into iced black tea, or spices such as mint and cinnamon are added to it to make flavored black tea.

Ceylon black tea is produced in Sri Lanka, also known as sirloin black tea or Xilan black tea, which is affected by the southwest monsoon in summer, and the picking time is suitable from January to March, and the main varieties are Uwo tea, Uba tea, Timbra tea and Nuwara Eliya tea.

Ceylon's highland tea, collectively known as broken heart tea, is russet in color, among which the Uwo tea soup is orange-red and bright, with a golden yellow circle on the soup noodles, while the soup color of Timbra tea is brighter red, slightly aromatic, and the bitterness is lighter.

Ceylon black tea is suitable for making iced black tea, or adding spices such as mint and cinnamon to make flavored black tea, because the bitterness and astringency in the tea soup are heavier, and it can also be mixed with fresh milk or lemon, which is suitable for clear drinking.

Once the tea bag of Ceylon black tea is opened, it will absorb a lot of moisture and odor in the air, so it should be used in a short period of time after opening, or put it in a sealed jar and stored in the refrigerator to maintain the quality and taste of the tea.