What is the difference between black tea and black tea?

Black tea and black tea are two kinds of tea in China. As the two major teas in China, they are different:

First, the selection criteria

Black tea and black tea have different picking standards. Bulk black tea generally uses tea green with one bud, two leaves or three leaves, and some rare ones, such as Jin Junmei, only use a single bud.

Black tea is coarse and old. The picking criteria are: one bud and one leaf, one bud and two leaves, one bud and three leaves, two buds and three leaves, etc.

Second, the production process

From the production technology, although black tea and black tea belong to fermented tea, the fermentation principle is different.

Black tea fermentation is mainly a process of refining tea through wilting, rolling, cutting, fermentation, drying and other processes, and the chemical reaction of tea polyphenols enzyme will also occur, so the color of both dry tea and tea soup is mainly red, hence the name of black tea.

However, the fermentation time of black tea is long, and it has gone through four major processes, such as enzyme fixation, rolling, fermentation and drying, and more than a dozen small processes. After a long period of fermentation, the color of black tea leaves becomes dark brown, which is also the origin of the name of black tea.

Third, the characteristics of aging

Black tea is a completely fermented tea. When leaving the factory, the tea leaves have been fermented and will not age during storage. Its technological feature is that the polyphenols in tea are oxidized into thearubigins under the action of polyphenol oxidase without enzyme fixation and twisting. There is no need for hydrothermal fermentation. Fermented black tea, whether it is tea or tea soup, will turn red, taste sweet and mellow, and the aroma will change from the original tea fragrance to the natural aroma such as fruit fragrance and sweet flower fragrance.

However, black tea is a post-fermented tea, which can still be naturally aged with the passage of time during storage, and it also has the characteristics that the older it is, the more fragrant it is. This is what black tea does not have. Its technological feature is that after enzyme fixation, the stacking fermentation process is adopted, that is, a certain amount of water is added in the tea processing process, the tea leaves are stacked together, and the tea leaves are matured to meet the technological requirements through the water and heat generated in the fermentation process. Most black teas taste mellow, sweet and waxy, and have unique fermentation aroma, while some high-quality black teas also have sweetness.

Fourth, the taste.

Black tea and red soup are sweet and mellow, with unique floral and fruity fragrance.

Most black tea tastes mellow and sweet, and has a unique fermented aroma, that is, aged aroma.