What kind of tea does black tea include, and what types of tea does black tea include?

Black tea is divided into three categories: pressed tea, bulk tea, and flower rolls, among which pressed tea becomes brick tea again, because it is compact and resembles bricks, and brick tea is divided into four categories: bricks, flower bricks, green bricks, and black bricks, and many people also call them four brick teas; Bulk tea also has its varieties, which are divided into three types: Tianjian, Gongjian, and Shengjian, which are of course also called "three tips"; The remaining flower rolls are divided into ten taels, one hundred taels, one thousand taels, etc. There are so many varieties that make it well-known to everyone.

According to the geographical distribution, the dark tea is mainly classified into Hunan black tea (Fu tea, Qianliang tea, black brick tea, Sanjian tea, etc.), Hubei green brick tea, Sichuan Tibetan tea (side tea), Anhui Guyi black tea (Ancha), Yunnan black tea (Pu'er ripe tea), Guangxi Liubao tea and Shaanxi black tea (Fu tea).

Varieties of Black Tea:

1. Hunan Anhua black tea: one of the ancient famous teas in China, the rope is folded into a loach shape, black oil, with pine smoke fragrance.

2. Yunnan Pu'er tea: Yunnan large-leaf sun-dried green tea is used as raw material, and the finished product can be dispersed tea and pressed tea.

3. Guangxi Liubao tea: the tea is black and brown, with betel nut fragrance, and it is resistant to storage.

4. Hubei Laoqing Tea: It can be divided into noodle tea and inner tea, with fine noodle tea and extensive tea.

5. Sichuan side tea: It is divided into south roadside tea and west roadside tea, and the west roadside tea is simple to make.

Black tea is divided into three categories: pressed tea, bulk tea, and flower rolls

1.Pressed tea is divided into "three tips", including Tianjian, Gongjian, Shengjian and so on.

2.There are "four bricks" for bulk tea, which are Fu bricks, flower bricks, green bricks, black bricks, etc.

3."Hanamaki" has ten taels, one hundred taels, one thousand taels, etc.

The types of black tea are mainly divided into four categories: Hunan black tea (Fu tea, flower roll tea, black brick tea, three-tip tea), Hubei old black tea, Sichuan Tibetan tea (side tea), Guangxi Liubao tea and Shaanxi black tea (Fu tea), in the shape of the main brick-shaped, cake-shaped, strip-shaped, etc., the black tea production process is complex, and has the characteristics of the older the more fragrant, suitable for daily brewing and drinking.

Black tea can be divided into three categories: pressed tea (Fu brick, flower brick, black brick, green brick) and bulk tea (Tianjian, Gongjian, Shengjian) and flower roll (ten taels, one hundred taels, one thousand taels, etc.).

There are many black teas, including Tuo tea from Yunnan, Pu'er tea from Yunnan, Fu brick, Kang brick, Jinjian from Sichuan, Hua brick tea from Hunan, black brick tea, Xiangjian tea and so on.

Hello, it is mainly classified as Hunan black tea (Fu tea, Qianliang tea, black brick tea, Sanjian tea, etc.), Hubei green brick tea, Sichuan Tibetan tea (side tea), Anhui Guyi black tea (Ancha), Yunnan black tea (Pu'er ripe tea), Guangxi Liubao tea and Shaanxi black tea (Fu tea).

Black tea is a post-fermented tea with a darker color. The color of black tea is black and brown, the taste is mellow, the soup color is bright red, with a slight smell of pine smoke, and its raw materials are processed into pressed tea by four processes: killing, rolling, wadding, and pine firewood open flame drying. Because the raw materials of black tea are coarse and old, they often need to be accumulated and fermented for a long time during the production process, so most of the leaves are dark brown, so it is called "black tea".

Black tea is one of the six major tea categories in China (green tea, black tea, yellow tea, white tea, black tea, green tea "oolong tea"), and it is also a major tea category unique to China, which is a fully fermented tea.

Anhua black tea is divided into "three bricks, three tips and one flower roll", that is, black brick tea, Fu brick tea, flower brick tea, Tianjian tea, Gongjian tea, Shengjian tea and flower roll tea (thousand taels of tea) and so on.

Tianjian, Gongjian, Shengjian, Flower Brick Tea, Black Brick Tea, Fu Brick Tea, An Tea, Green Brick Tea, Liufeng Laoqibao Tea.

Jinjian tea, Kangzhuan tea, Jingyang Fu tea, Qianliang Hanzhou tea, etc. belong to black tea.

It is mainly produced in Hunan, Hubei, Sichuan, Shaanxi and other places, followed by black tea is one of the six major tea categories in China, post-fermented, mild attributes, mellow taste, sweet smile, and rich aging fragrance, high degree of bubble resistance.

Which teas belong to socks limb black tea: 1. Hunan black tea; 2. Hubei green brick tea; 3. Sichuan Tibetan tea; 4. Anhui Guyi black tea; 5. Yunnan black tea; 6. Guangxi Liubao Tea; 7. Shaanxi black tea;

Black tea is a kind of tea made by using bacterial fermentation methods, which has a history of nearly 1,000 years from now, and its classification varieties are also dazzling and difficult to start, the classification of black tea is mainly distinguished according to its production area and the different processes, belonging to the black tea category: Hunan black tea, Hubei old green tea and Sichuan's side tea and Yunnan Gui black tea, the following is the specific content:

1. Sichuan side tea.

Sichuan's transformation is divided into south roadside tea and west roadside tea. Sichuan Tianquan, Rongjing and other areas of the production is called South Roadside tea. Chongzhu Buqing, Da Que Pi Manuscript and other areas produce West Roadside tea.

South Roadside Tea is made after many times of piling, steaming, and drying. The west road is simply dried directly.

2. Yunnan Gui black tea.

Yunnan Gui Black Tea Qingxiao also has a name called Yunnan Black Tea, which is made by drying the green hair tea in Yunnan after being piled up in the tide. The most famous black tea is Pu'er tea.

3. Hunan black tea.

Hunan black tea is produced in Yiyang, Taojiang, Hanshou and other regions. It is made in accordance with the traditional finishing, initial kneading, piling, re-kneading and drying processes. Hunan black tea has the aroma of pine smoke.

4. Hubei old green tea.

In Xianning, Tongshan, Chongyang and other regions of Hubei, it is mainly the production of old green tea. It mainly picks those coarse old green tea leaves with stems, and the tea leaves are made through the traditional five processes.

Black tea is one of the six major tea categories in China, belonging to post-fermented tea, with a long history of production, mainly made into pressed tea for side sales, mainly produced in Hunan, Hubei, Sichuan, Yunnan, Guangxi and other places. Because the raw materials of black tea are relatively coarse and old, they often have to be accumulated and fermented for a long time during the manufacturing process, so most of the leaves are dark brown, hence the name. Among them, Yunnan Pu'er tea and Guangxi Liubao tea are more famous.

Black tea varieties can be divided into three categories: pressed tea and bulk tea and flower rolls, pressed tea is brick tea, mainly there are bricks, flower bricks, black bricks, green brick tea, commonly known as four bricks, bulk tea mainly has Tianjian, Gongjian, Shengjian are collectively called three tips, and Huajuan tea has ten taels, one hundred taels, one thousand taels, etc.

According to the geographical distribution, it is mainly classified as Hunan black tea (Fu tea, Qianliang tea, black brick tea, Sanjian tea, etc.), Hubei green brick tea, Sichuan Tibetan tea (side tea), Anhui Guyi black tea (Ancha), Yunnan black tea (Pu'er tea), Guangxi Liubao tea and Shaanxi black tea (Fu tea).

3. Distribution of origin: black tea belongs to post-fermented tea, which is a unique type of tea in China, with a long history of production, mainly made into pressed tea for side sales, mainly produced in Anhua County, Shaanxi, Hubei, Sichuan, Yunnan, Guangxi and other places in Hunan. The main varieties are Anhua black tea, Hubei Laobian tea, Sichuan Tibetan tea, Guangxi Liubao loose tea, etc.

Black tea is named because of the black appearance of the finished tea. Black tea belongs to one of the six major tea categories and belongs to post-fermented tea.

According to the different places of origin, the types of black tea are divided into Jingyang Fu brick tea, black brick tea, green brick tea, flower bricks, etc., which are mainly made into pressed tea, mainly brick-shaped or cake-shaped. Black tea is a post-fermented tea, which is mainly processed through four initial processes, such as killing, rolling, piling and drying.

The type of black tea is Jingyang Fu brick tea.

Although Jingyang's Fu brick tea belongs to black tea, it is quite unique, not only in its production process, but also in its unique "golden flower" in tea. According to historical research, Jingyang has been since the reign of Shenzong Xining of the Northern Song Dynasty.

With a history of more than 600 years, there have been many people who have tried to use advanced cultivation technology to develop the brick tea industry base in Anhua, and they have made many efforts, but in the end they have failed because of the results of "bad flowering" and declining tea quality. Jingyang.

Fu tea specifically refers to the tea processed by the first-grade black hair tea in the unique environment of Anhua and according to the traditional process of Jingyang. Its key process is "flowering", which requires the brick body to be moderately tightened to facilitate the reproduction of microorganisms. Jingyang Fu tea in.

A unique golden-yellow particle produced during the processing is called "Scattered Coronoides", commonly known as "Golden Flower". Among the many Jingyang tea brands, Tianweiran Cordyceps militaris tea is indeed unique in the market.

Xiu, because its tea is added with Cordyceps militaris raw materials, not only makes the golden flowers in the tea more luxuriant, the best quality, but also makes the tea preservation time better and older, the fungus fragrance is dependent, the soup color is orange, the drink is mellow, and the long drink is nourishing to the human body.

The health benefits are naturally better.

The type of black tea is black brick tea.

Black brick tea, because of the use of black hair tea as raw materials, the color is black, the finished product is like a brick, the product is a semi-fermented tea, remove the grass gas in the fresh leaves, and the brick body is compact, not easy to be damp and mildew, the collection of several years still does not change the taste, and the older the better, suitable for cooking and drinking, can still add dairy and sugar to drink. Because of its mellow and bitter taste and strong tea taste, it is deeply loved by a small number of famous people in the border areas.

The type of black tea is green brick tea.

Green brick tea is a type of black tea, mainly made of old green tea in southern Hunan, which is pressed into a rectangular brick shape after being made by multiple processes. The materials used in green brick tea are divided into three parts: sprinkled noodles, two sides and inner tea. Among them, the sprinkled surface and the two sides are the surface layer part, the color is brown, the tea juice is strong and delicious, the aroma is unique, and the aftertaste is sweet and eternal.

Sprinkled, between the two sides is the tea, the color is green brown, the aroma is pure.

The type of black tea is a flower brick.

"Flower bricks" is called "flower roll" in history, because a roll of tea net overlaps with the old scale 1000 taels, so it is also called "thousand taels of tea". The origin of the name of "flower brick" is that the brick shape is changed from the roll, and the second is that there are patterns on the four sides of the brick surface to show the difference from other brick tea, so it is called "flower brick".

Characteristics of black tea: dark brown oil black in soup.

Due to the coarse and old raw materials, the processing and manufacturing process of black tea generally accumulates and ferments for a long time, because the leaf color is mostly dark color, so it is called black tea. This tea is mainly drunk by some ethnic minorities, and the Tibetan, Mongolian and Uyghur people like to drink black tea, which is a necessity in daily life. In terms of processing technology, black tea also has its own unique process.

The black tea production area is vast, and there are many varieties and colors, including black bricks, flower bricks, and Fu bricks processed by Hunan black tea, green brick tea processed by Hubei old green tea, Guangxi Liubao tea, Sichuan West Roadside tea, Yunnan tight tea, flat tea, square tea and round tea.

All kinds of black tea names: Xiangjian, Hunan black tea; Old green tea; Sichuan side tea; Liubao loose tea; Pu'er tea, black brick tea, brick tea, Kang brick, etc.

Black tea contains a large amount of tea polysaccharides, tea saponins, and tea pigments. In addition, black tea also contains a lot of carbohydrates, leaf protein, as many as 20 kinds of free amino acids, caffeine, and contains 7 vitamins such as vitamin B, vitamin C, vitamin E, and 28 minerals such as calcium, iron, sodium, copper, and fluorine.

1.The tea polysaccharides in black tea are high in content and active, which can effectively help lower blood sugar, lower blood lipids, anti-atherosclerosis, enhance resistance, and protect against radiation.

2.The tea saponin in black tea has good cholesterol-lowering, antibacterial, anticoagulant, sedative, anti-cancer, and anti-blood pressure effects.

3.The tea pigment in black tea is a free radical scavenger and antioxidant, which can help fight cancer, anti-aging, anti-mutation, and anti-virus.

4.The -aminobutyric acid contained in black tea has significant effects on lowering blood pressure, improving cerebral blood circulation, lowering cholesterol, and improving vision.

5.Black tea contains rich vitamins, such as vitamin B1, vitamin B2, vitamin C, etc., vitamin B1 has a good prevention and treatment effect on beriberi; Vitamin B2 is also effective in reducing inflammation; Vitamin C can also beautify the skin tone and prevent scurvy.

6.Black tea contains a variety of minerals, including sodium, potassium, iron, and copper, which is an important part of the body's replenishment of essential minerals.

Black tea belongs to the post-fermented tea, because the appearance of the tea is black and named, is one of the six major tea categories in China, the main categories are Hunan black tea, Hubei green brick tea, Sichuan Tibetan tea, etc., black tea mainly uses black hair tea as raw materials, when planting, the plant should be watered every 5 days, so that the soil is in a moist state.

1. Post-fermented tea

Black tea is a post-fermented tea, named after the appearance of the finished tea leaves that are black or brownish-black, and belongs to one of the six major tea categories in China. In the process of making tea, black tea has to go through four processes: finishing, rolling, piling and drying.

2. Main categories

The production of black tea has a long history, mainly produced in Anhua County, Hunan, Hubei, Sichuan, Guangxi, Shaanxi and other places, the main varieties are Anhua black tea, Hubei Laobian tea, Sichuan Tibetan tea, Guangxi Liubao loose tea and Shaanxi Jingyang Fu brick tea.

3. Planting method

When planting black hair tea, it should be watered every 5 days in spring and autumn, water the plants once a day in summer, and spray water mist twice a day around the tea tree to avoid dehydration of the tea leaves, and water every 10-15 days or so for black hair tea in winter.

Black tea belongs to post-fermented teas.

Black tea is mainly made of black hair tea with high maturity as raw material, through killing, rolling, fermentation, roasting and other processes, and the main production areas of black tea in Hubei, Shaanxi, Sichuan and other places in China, the main varieties are three-tip tea, four-brick tea and flower roll tea. Black tea picking time in mid to late June before and after the mango planting, during the Jiajing period of the Ming Dynasty, Anhua, Hunan Province adopts green tea wet blank piling up piles, pine wood open flame drying method to make, so that the tea color turns black and brown, hence the name black tea.

Black tea is a unique type of tea in China, with a long history of production, produced in Yunnan, Hunan, Hubei, Guangxi and other places in China, tea trees like humid climate and rain, mostly born in mountains and forests, and can be planted in acidic soil. The propagation methods of tea trees include seed propagation, short spike propagation propagation, tissue culture, grafting, striping, and ramification. The Pu'er tea in the black tawang tea has a long history and is one of the ancient teas in China.

The taste of black tea is like tasting history, and it also makes the aged fragrance of tea endure in history.

The basic process flow of black tea:

1. Killing: Because the raw materials of black tea are relatively coarse and old, in order to avoid the lack of water in black tea and the uneven killing, in addition to rain leaves, dew leaves and young buds and leaves, they should be sprinkled in a ratio of 10:1, and the sprinkling should be even, so that the black tea can be killed evenly and thoroughly.

2. Initial kneading: The raw materials of black tea are coarse and old, and the kneading should master the principles of light pressure, short time and slow kneading. The speed of the kneading machine in the initial kneading is about 40 rpm, and the kneading time is about 15 minutes. Wait for the young leaves of black tea to form strips, and the coarse old leaves to become wrinkled.

3. Wudui: Wudui is the key process to form the black tea fragrance. There should be suitable conditions for the black tea pile, the black tea pile should be in the back window, clean ground, avoid direct sunlight, room temperature above 25, relative humidity to keep at about 85%.

After the initial kneading, the tea blank is immediately piled up without unraveling, about 1 meter high, and covered with wet cloth, cloth and other materials to keep warm and moisturize. In the process of piling, it is necessary to turn over the pile once to facilitate the evenness.

4. Re-kneading: After the moderate black tea tea blank is dissolved, the machine is re-kneaded, the pressure is slightly smaller than the initial kneading, and the time is generally 6 8 minutes. Get off the machine and unblock and dry it in time.

5. Baking: Baking is the last process in the initial production of black tea. It is roasted to develop the characteristic qualities of black tea, namely oily black color and pine smoke aroma. The drying method adopts pine firewood roasting, no smoke smell, layered accumulation of humidified blanks and long-term one-time drying, which is different from other teas.

6. Natural drying: natural drying method is a traditional drying process, black bricks still use this traditional process, tea leaves are pressed into a package after being pressed, placed in a cool and ventilated place, 10-15 days. Qianliang tea and Bailiang tea are dried for 49 days in the sun and night to let the moisture dry slowly.

The above content refers to Encyclopedia - Black Tea.