Chapter 14 Two, black tea

Black tea is made from the new shoots and leaves of tea trees suitable for making this product, and is refined through typical processes such as withering, rolling, cutting, fermentation, and drying.Because of its dry tea color and the brewed tea soup is mainly red, hence the name. Black tea was called "black tea" when it was first created.During the processing of black tea, 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 compounds such as theaflavins and thearubigins were produced. Element.Aroma substances increased from more than 50 types in fresh leaves to more than 300 types, and a part of caffeine, catechins and theaflavins complexed into delicious complexes ①, thus forming black tea, red soup, red leaves and sweet and sour taste. Alcohol quality characteristics.

Black tea is divided into souchong black tea, Gongfu black tea and red crushed tea according to its different manufacturing methods. Souchong black tea: opened up the era of Chinese black tea.Originated in the 16th century.Souchong black tea was first invented in Wuyishan area. In 1610, the first black tea sold by Dutch merchants in Europe was the small species of black tea produced in Xingcun, Chong'an County, Fujian Province, which is called "Lapsang Souchong" today.By the middle of the 18th century, it had evolved from Xiaozhong black tea to Gongfu black tea.Since the 1880s, Chinese black tea, especially Gongfu black tea, has dominated the international market.Souchong black tea is a specialty of Fujian Province, which can be divided into Lapsang Souchong and Waishan Souchong.Zhengshan small species is produced in Tongmuguan, Xingcun Township, Chong'an County, also known as "Tongmuguan small species" or "Xingcun" small species.The small species of black tea produced in Zhenghe, Tanyang, Gutian, Shaxian and Qianshan in Jiangxi, which imitate the quality of Zhengshan, are collectively referred to as "waishan small species" or "artificial small species".Among the small black teas, only Zhengshan small species has survived for a hundred years, mainly because it is produced in the high mountain area of ​​Wuyi, in the area of ​​Xingcun and Tongmuguan in Chong'an County. It is located in the northern part of the Wuyi Mountains, with an altitude of 1000-1500 meters. The summer is cool, the annual average temperature is 18°C, and the annual rainfall is about 2000 mm. Between spring and summer, there are clouds and mist all day long. The soil of the tea garden is fertile, the tea trees grow luxuriantly, the leaves are thick and tender, and the quality of the finished tea is particularly excellent.

Gongfu Black Tea: It is a unique black tea variety in my country, and it is also a traditional export commodity in my country.At present, tea is produced in 19 provinces in my country, including Xinjiang and Tibet, which are trial planting areas. Among them, 12 provinces have successively produced Gongfu black tea.There are many types of Gongfu black tea in my country and a wide range of origins.Named according to the region are Dianhong Gongfu, Qimen Gongfu, Fuliang Gongfu, Ninghong Gongfu, Xiangjiang Gongfu, Minhong Gongfu, Hantanyang Gongfu, Bailin Gongfu, Zhenghe Gongfu, Yuehong Gongfu, Taiwan Gongfu, Jiangsu Gongfu and Guangdong Gongfu. Red Kung Fu and so on.According to the variety, it is divided into big leaf kung fu and small leaf kung fu.Big-leaf Gongfu tea is made from fresh leaves of arbor or semi-arbor tea trees; small-leaf Gongfu tea is made from shrub-type small-leaf tea tree fresh leaves.

Broken Red Tea: The production of crushed red tea in my country started late in the late 1950s.In recent years, the output has been increasing continuously, and the quality has been continuously improved.The method of making red crushed tea is divided into two categories: traditional method and non-traditional method.Traditional Red Broken Tea: Red crushed tea naturally produced by traditional rolling machines has a strong taste, but the yield is low.Non-traditional red crushed tea: divided into rotor red crushed tea and called Rotovane red crushed tea abroad; C. T． C．Broken red tea and L. T． p.Lowry Tea Maker Red Broken Tea.As in C. T． C．The kneading and cutting machine produces red crushed tea, which completely changes the traditional kneading and cutting method.It takes less than a second for the withered leaves to pass through the gap between the two stainless steel rollers to achieve the purpose of destroying the cells, and at the same time, all the leaves are crushed into granules.

The fermentation is uniform and rapid, so it must be dried in time to achieve the quality characteristics of strong and fresh soup.Broken red tea made by different machinery and equipment, although there are great differences in quality, but its overall quality characteristics can be divided into four colors.Leaf tea: a kind of flower color of traditional red crushed tea, the cords are tightly knotted and even, the color is black and lustrous, the inner quality is fragrant, the soup is bright red, the taste is mellow, the bottom of the leaves is red and bright, and there are many tender stems; broken tea:

The shape of the particles is heavy and uniform, the color is dark or brown, the inner quality is fragrant, the soup is bright red, the taste is strong and fresh, and the bottom of the leaves is red; sliced ​​tea: the shape is all fungus-shaped chips or wrinkled corner pieces, The color is dark brown, the aroma of the inner substance is still pure, the color of the soup is still red, the taste is still strong and astringent, and the bottom of the leaf is evenly red; the end tea: the shape is all sandy, the color is black or taupe, the color of the soup is dark, the aroma is low Rough and astringent, dark red at the bottom of the leaves.Broken black tea is mainly produced in Yunnan, Guangdong, Hainan, Guangxi, Hunan, Guizhou, Jiangsu and other provinces and autonomous regions.

Black tea is the second largest tea category in my country, and its export volume accounts for about 50% of my country's total tea output, with customers in more than 60 countries and regions.Among them, Egypt, Sudan, Lebanon, Syria, Iraq, Pakistan, the United Kingdom and Ireland, Canada, Chile, Germany, the Netherlands and Eastern European countries have the largest sales volume. 〔Note〕①Complexation, complex: Refers to the special term for making black tea or decomposing and testing the aromatic substances formed in black tea. It has a wider meaning than the word "synthesis" in general.Complex: here refers to the rich soluble substances that produce the taste of black tea "thick, strong, and refreshing", mainly including amino acids, especially theanine, catechins, yellow teas, caffeine, pectin, and phenolic substances And oxides and other flavor components. Due to the complexation of these components, the fresh, mellow, sweet quality characteristics of black tea are formed.

1.Guangdong Red Broken Tea Guangdong Red Broken Tea, produced in Guangzhou City and Yingde County, Guangdong Province, is the best black tea that has won gold medals in the world in recent years.High-quality tea comes from the good natural environment and excellent tea tree varieties in the tea area.The production area has a warm climate, abundant rainfall, high air humidity, no heat in summer, no severe cold in winter, and a long frost-free period; the soil in hilly and mountainous areas is deep and loose, rich in organic matter and various trace elements, and is most suitable for large-leaf tea trees that are not cold-resistant grow.Therefore, the local cultivated varieties are Yunnan big-leaf species, Phoenix Narcissus species and Hainan big-leaf species, which contain more effective chemical substances and high content of tea polyphenols, accounting for about 30%, which is about 10% higher than that of medium and small-leaf varieties.After enzymatic oxidation and fermentation, the soup is bright red, with fresh aroma and high nutritional value.

Broken red tea is a graded black tea that emerged abroad at the end of the 19th century. It was created by Yingde Tea Farm in 1962.The colors are: colorful flower Chenghao, Chenghao, colored flower broken Chenghao, broken Chenghao, Pekoe, sliced ​​tea, and powdered tea.The shape of the finished product is finely broken, forming granules, heavy and even, the color is dark and lustrous, the golden hairs are exposed, and the inner quality is rich and fragrant; the soup is bright red with golden rings, the taste is strong and fresh, and it will be sweet after drinking.It is suitable for brewing alone or brewing with toffee.When brewing, you should put the tea leaves in a pot, brew with boiling water, pour the tea soup into a teacup, add milk and sugar, the most fragrant and mellow.

The production area of ​​Guangdong red broken tea has been expanding in recent years, including the southern Guangdong mountainous area and hilly mountainous area south of the Tropic of Cancer and west of the Dongjiang River. base.It has been exported to more than 30 countries and regions such as Britain, the United States, New Zealand, Australia, the Commonwealth of Independent States, and Poland.In 1986, the Golden Sail Brand Yingde Red Broken Teabag produced by the No. 1 Tea Factory of Guangdong Tea Import and Export Corporation won the Gold Medal Award for International Commodities issued by the International Gastronomy Tourism Association - Golden Osmanthus Award.

2.Yunnan black tea Yunnan black tea, referred to as Dianhong.Produced in Lincang, Baoshan, Fengqing, Xishuangbanna, Dehong and other places in the south and southwest of Yunnan Province.The peaks in its territory are undulating, with an average altitude of more than 1,000 meters.It has a subtropical climate, with an annual average temperature of 18-22°C, an annual accumulated temperature of over 6000°C, a large temperature difference between day and night, and an annual precipitation of 1200-1700 mm.The forest is dense, the deciduous grass forms a deep humus layer, and the soil is fertile, resulting in tall tea trees, strong buds and fat leaves, and dense pekoe. Even if they grow to 5 to 6 leaves, they are still soft and tender, especially tea leaves. The content of polyphenolic compounds, alkaloids and other components ranks first in my country's tea. Craftsmanship and tea quality: Dianhong is produced by using fresh leaves of fine Yunnan big-leaf tea trees, which are first made into finished tea through withering, kneading or kneading, fermenting, drying and other processes; then processed into Dianhong Gongfu tea, and then processed Knead and cut into Dianhong broken tea.Above-mentioned each working procedure, for a long time, all with manual operation.Since the successful trial production of this craft in Fengqing and Menghai counties in 1939, the production and sales history has been nearly 50 years.The shape of the finished tea is tightly knotted, majestic, plump, dark in color, bright red in color, fresh and strong in aroma, mellow in taste, full of astringency, ruddy and bright at the bottom of the leaves, especially golden hair, and the hair color is light yellow, chrysanthemum, The golden point is a famous tea for export. Dianhong broken tea, also known as Dianhong graded tea, was successfully trial-produced in 1958.It is formed by blending medium and small-leaf red crushed tea, and the finalized products include 11 designs and colors in 4 categories: leaf tea, crushed tea, sliced ​​tea, and powdered tea.Its shape has specific specifications, the body is heavy, the color is well-balanced, the soup is red and bright after brewing, the gold ring is prominent, the aroma is fresh and refreshing, the taste is strong, and it is irritating. Strong tea flavor, bright brown, pink or turmeric, characterized by thick, strong and fresh. Dianhong Gongfu and Dianhong Broken Tea have won many honors at the national high-quality food and national famous tea competitions: in January 1986, at the 1985 National High-quality Food Awards Conference held in Beijing, Fengqing Tea Factory produced The first-class Dianhong Gongfu tea and the Hongsha No. 1 produced by the Menghai Tea Factory won the National High-quality Food Silver Award; the black teas that also won the title of National High-quality Food at the conference include: the second-grade Dianhong from the Menghai Tea Factory Gongfu tea, first grade Dianhong broken tea, first and third grade Dianhong Gongfu tea from Fengqing Tea Factory, No. 2 Dianhong broken tea from Jiangcheng Farm, No. 2 Dianhong broken tea from Puwen Farm; Ministry of Commerce in 1986 At the National Famous Tea Appraisal Conference held in Guangzhou, the Dianhong Gongfu tea produced by Fengqing Tea Factory was rated as a national famous tea; The first-class Dianhong Gongfu was rated as a national famous tea, and the Dianhong Broken Tea No. 1 produced by Menghai Tea Factory was awarded the title of high-quality tea; The Chinese tea brand Dianhong Gongfu produced by Qingxian Tea Farm won the title of National Famous Tea again.Dianhong is exported to more than 40 countries and regions including the Commonwealth of Independent States, Iran, Eastern Europe, Africa, and the Americas. 3.China Dragon brand black tea bag tea, China Dragon brand black tea bag tea, produced in Shanghai.The tea factory of Shanghai Tea Import and Export Branch Company selects the best red crushed tea, puts it into a filter paper bag, and puts the bag into a cup when drinking. There is no leaf residue, and the color, aroma and taste are not reduced.Each bag is for drinking once, discarded after drinking, clean and hygienic, and easy to drink.Hotels and restaurants mostly treat guests with this tea.It is also convenient for tourists to drink.This product was successfully trial-produced in the late 1950s, and entered the international market as "Dragon Brand" in the early 1960s.The tea bags are made of domestic high-grade and thin filter paper, and the quality performance and hygiene indicators have passed special inspections.The finished tea has even and fine particles, strong taste and bright red soup.The tea has been well-known in the international market. In 1985, it was awarded the International Best Quality and Service Award by the Madrid International Business Review; in 1986, it was awarded the International Commodity Gold Laurel Award by the Paris International Gastronomy and Tourism Association; in 1986, it was awarded the Shanghai Commodity Export Quality Award. 4.Lapsang Souchong Lapsang Souchong, which belongs to the category of black tea, is collectively known as Souchong black tea together with artificial Souchong. In the late 18th century, it was first created in the Tongmu area of ​​Chong'an County, Fujian Province.Historically, Xingcun was used as the distribution center for this tea, so it is also called Xingcun Souchong.After the Opium War, the imperialists invaded, and the competition in the domestic and foreign tea markets was fierce. There was a dispute between Zhengshan tea and Waishan tea. Zhengshan has the meaning of orthodoxy, hence the name. Distribution of tea areas and natural environment: Tongmu is still the center of production, and the highland tea gardens at the junction of Chong'an, Jianyang, and Guangze counties are also produced.The production area is surrounded by mountains, high mountains and deep valleys, cold climate, annual precipitation of more than 2300 mm, relative humidity of 80-85%, foggy days of more than 100 days, short sunshine, long frost period, sufficient soil moisture and fertile soil Loose and high in organic matter.The tea tree grows luxuriantly, the tea buds have less crude fiber and have high tenderness. The finished tea is carefully picked and made. The cord is fat and strong, tight and round, and the color is black. After flushing, the soup color is bright red. Xianghe Guiyuan soup and candied dates are its main quality characteristics.If milk is added, the aroma of the tea will not decrease, and it will form a syrupy milk tea, which is sweet and refreshing, with a unique flavor. Zhengshan Souchong has a long history of production. In 1917, Lu Shi, the magistrate of Chongan County, wrote the "Continued Tea Classic": "The Wuyi tea in the mountains is rock tea, and the waterside tea is Zhou tea. The best one is called Gongfu tea. On top of Gongfu tea, there are small species” which were sold to European and American countries in the 1870s, and are now exported to Germany, the United Kingdom and other places. 5.Ninghong Gongfu Ninghong Gongfu, referred to as Ninghong for short, is one of the earliest treasures of Confucian black tea in my country. It is mainly produced in Xiushui County, Jiangxi Province.Xiushui was called Ningzhou in the Yuan Dynasty, and Ningzhou in the Qing Dynasty, hence the name. Xiushui tea has a history of more than 1,000 years.Ninghong production began in the middle of the Qing Dynasty."Chunpu Essay" written by Ye Ruiyan in the Qing Dynasty: "Ning Hong started from about 1850 before the Daoguang Ji year, Jiangxi estimated that [gu] was here to receive tea from Yi Ningzhou, because it entered Dong press: Dong [sound dong] , here refers to the practice of teaching black tea in the areas where the ethnic minorities live in Xiushui, Jiangxi." "Yining Zhou Zhi" in Qing Dynasty: "1821-1850 during the Daoguang period, Ning tea was famous and beneficial, and it was planted all over the countryside. Green tea, black tea, oolong, pekoe, flower fragrance, and tea bricks.” By the 18th year of Guangxu in the Qing Dynasty (1892), Ninghong had become a famous black tea, which was exported in large quantities, accounting for 80% of the national total.It has won the award plaque of "Tea covers China, the price is the best in the world" presented by businessmen from Russia, the United States and other eight countries.In 1904, the 30th year of Guangxu, Ninghong's precious Taizi tea was listed as a tribute, so it is also called tribute tea.Later, due to foreign aggression and civil war, imperialist plunder, the tea gardens were barren, the tea houses closed down, and the tea market withered. By 1949, Xiushui produced only 7,000 dan of tea. Forty-five years after the founding of New China, the tea production in Xiushui County gradually recovered and developed. By the early 1990s, the Xiushui tea garden area had reached more than 100,000 mu, with 14 state-owned tea farms, 3 refined tea factories, township There are more than 280 tea factories, with an annual output of 50,000 tons and an annual export volume of 40,000 tons. Ning black tea production area, Xiushui and its adjacent Wuning and Tonggu counties are partially planted.The production area has undulating peaks and ridges, green forests, annual precipitation of 1600-1800 mm, and sunshine hours of 1700-1800 hours. Between spring and summer, just when the tea trees are sprouting, there are often clouds in the deep valleys, fog covering the hills, and dense fog every day. 80-100 days, the relative humidity is about 80%; the soil layer is deep, mostly red soil clay, fertile soil, rich in organic matter content, which provides a good ecological environment for the development and growth of tea trees. Harvesting process and tea quality: every year before the Grain Rain, the first bud and one leaf are picked, and the length is about 3 cm. After withering, rolling, fermentation, and drying, the first red hair tea is made; then sieving, shaking, wind selection, Refined processes such as picking, refiring, and even stacking.Finished tea is divided into special grade and grades one to seven, a total of eight grades.The super-grade Ninghong requires tightness and fineness, sharp sprouts, jet black and oily, fresh and rich, fresh and refreshing, tender and buds, and the soup is bright red. Ninghong won the title of high-quality product in Jiangxi Province in 1984; the super-grade Ninghong Gongfu won the Gold Cup Award of the Ministry of Agriculture, Animal Husbandry and Fisheries and the Silver Award of National Quality Product in 1985.In addition to sales in some large and medium-sized cities in China, it has been exported to Hong Kong, Macao, Japan, Europe, America, and African countries and regions. 6.Keemun black tea Keemun black tea, referred to as Qihong, is produced in Qimen County, Anhui Province, southwest of Huangshan Mountain.Qi Hong is a leader among black teas and has won many international and national gold awards.In the past, some people collectively referred to the black tea produced in Yi (yi) County, Dongzhi, Shitai, Guichi and other places adjacent to it as Qihong.Now the black tea produced in these areas has been called "Chihong". The natural environment of the place of origin: Qimen has undulating peaks, steep mountains, and lush forests. The tea gardens are mostly distributed on hillsides and hills at an altitude of 100 to 350 meters. The climate is mild, without extreme heat or cold. The annual average is more than 232 days; the air is humid, with a relative humidity of 80.7%; the rainfall is abundant, with an annual precipitation of more than 1,600 mm, especially from April to June when tea is produced, with more than 200 mm; the soil is mainly purple. Yellow soil or red-yellow soil weathered from rocks and other rocks, the soil is thick, loose in structure, strong in water permeability, air permeability and water retention, moderate acidity, PH value of 5-6, and rich in alumina and iron.Especially in spring and summer, due to the pervasive rain and fog, full humidity and moderate light, the continuous tenderness of the tea leaves can be prolonged. Harvesting process: Qihong is picked every year around Qingming and before Guyu. It is picked and processed now to maintain the active ingredients of fresh leaves.Fresh leaves are graded and accepted according to quality.The premium Qihong mainly has one bud and one leaf and one bud and two leaves.Its production is divided into two processes: initial system and refined process.The initial production includes withering, rolling, fermentation, drying and other processes; the refined process is to sieve, reshape, review and select, and classify the raw tea that is different in length, short, thick, thin, light, heavy, straight, and koji. In order to increase the dryness, maintain the quality, facilitate storage and further develop the tea fragrance, it is refired and blended to become a finished tea with excellent shape and quality. The unique characteristics of Keemun black tea are: the shape is tight and long, the golden buds are exposed, the front seedlings are beautiful, and the color is dark; the soup is bright red, and the bottom of the leaves is bright red; the fragrance is fragrant and long-lasting, like apples and orchids. fragrance.It is known as "Qimen incense" in the international market.If you add milk and sugar to adjust the drink, it is also quite delicious. The tea soup is pink and the fragrance is not diminished. It not only contains a variety of nutrients, but also has pharmacological effects. Keemun black tea has been a traditional export treasure of our country since it came out in 1875, and has long enjoyed a good reputation in the international market. In 1915, he won the gold medal of the Panama International Exposition. In 1980, 1985, and 1990, the special-grade, first-grade and second-grade Qihong produced by Qimen Tea Factory won the National High Quality Food Gold Award for three consecutive times. In 1986, it was appraised as National High-quality Famous Tea by the Ministry of Commerce. In 1987, it won the 26th World Quality Food Gold Medal. In 1992, it won the "Tianma Gold Award" for China's new tourism products; in 1993, it was rated as a national designated product by the National Tourism Administration, and Qimen Tea Factory was designated as a designated manufacturer of national tourism products.The tea is as famous as Darjeeling in India and Uva black tea in Sri Lanka in the international market, and it is also known as the world's three famous teas with high fragrance.It has been exported to more than 50 countries and regions such as Britain, Northern Europe, Germany, the United States, Canada, and Southeast Asia. 7.Yingde black tea Yingde black tea is produced in Yingde County, Guangdong Province.The tea area has undulating peaks, lingering rivers, and karst topography, which constitute a natural environment with deep caves and abundant water.Large and small tea farms are built on gentle slopes of open hills.It belongs to the south subtropical monsoon climate, with an average annual temperature of 20.7°C; an average annual precipitation of 1883.9 mm, and an annual relative humidity of 79%; a long frost-free period, with less than ten days of frost days; deep and fertile soil, suitable soil acidity, and a pH value of 4. Between 5 and 5.The cultivated tea trees are based on two excellent populations of Yunnan Daye and Phoenix Narcissus, and one bud, two leaves and three leaves are selected as raw materials.It is refined through multiple processes such as withering, kneading and cutting, fermentation, drying, copying, and selection. Color and quality of Yinghong: The products are divided into 4 colors: leaf, broken, flake, and last, and each color contains multiple teas of different grades.The shape of the finished product is tight and solid, dark and tender, with golden hair exposed, rich in aroma, fresh and strong in taste, bright red in color, and tender and even red in the bottom of the leaves.Its tea polyphenol content exceeds 35%, which is 10% more than that of ordinary varieties. It has good medicinal effects on the human body, such as astringent, bactericidal, anti-inflammatory, and anti-cancer effects.In addition, caffeine, protein, amino acid, and various vitamins and minerals are rich in content.The tea can be drunk hot or cold, soaked alone or mixed with sugar and milk. Since Yinghong came out in 1958, it has been evaluated by international and domestic tea experts and considered to have reached the advanced level of international black tea. In 1980, it ranked among the best in the evaluation of the second set of samples of red crushed tea in the country; in 1984, it won the crown of the evaluation of red crushed tea by the Ministry of Commerce; in 1985, the China Industrial Food Association held a national high-quality food evaluation in Nanchang, Jiangxi. Brand No. 1 Broken Red Tea won the National Silver Award for Quality Products. The tea has been sold to more than 40 countries and regions including Germany, Britain, the United States, Poland, Sudan and Australia. 8.Yibin Zaobaijian Gongfu Black Tea Yibin Zaobaijian Gongfu Black Tea is a Sichuan red treasure produced by Yibin Tea Factory in Sichuan Province.Zaobaijian tea tree is an excellent variety, distributed in Yibin, Gaoxian, Junlian, Gongxian and Yibin City.The production area is located in southern Sichuan, with a mild climate throughout the year, with hot summer and no severe cold in winter. The annual average temperature is about 18°C, and the extreme minimum temperature is not lower than 4°C.The annual precipitation is 1000-1300 mm, and the average annual relative humidity is over 90%. The soil texture is mostly acidic yellow soil or brown soil with high humus content.The tea tree planted has the characteristics of early germination of spring buds. Zaobaijian Gongfu black tea, the finished product is tight and thin, the peaks are exposed, the color is dark, the aroma is fresh and tender, the taste is mellow, and the soup color is red and bright.This tea is a tea variety that was launched earlier in the international market in my country.It can enter the international market in April every year, and has won praises from domestic and foreign tea circles for its outstanding characteristics of early, tender, fast, good and excellent quality. In 1985, Emei Zaobaijian Gongfu Black Tea won a gold medal at the 24th World Quality Food Quality Selection Conference in Lisbon.The products are exported to CIS, Eastern Europe and other countries. 9.Zhenghe Gongfu Zhenghe Gongfu is one of the three major Tanyang and Bailin Gongfu teas in Fujian Province, and it is also the most characteristic bar-shaped tea among Fujian black teas.Originally produced in northern Fujian, Zhenghe County is the main production area, with overlapping mountains and undulating hills, with an altitude of 200-1000 meters, an average annual temperature of about 18.5 °C, an annual precipitation of more than 1600 mm, and a relative humidity of 78%. The frost-free period is about 260 days.Most of the tea gardens are opened on the forest remnants on gentle slopes, the soil layer is deep and fertile, and the soil acidity is suitable.The Zhenghe Dabai tea planted has dark green and shiny leaves, thick and fat bud tips, and the buds are covered with pekoe. The color is yellowish green and slightly reddish, and it is rich in water extracts and polyphenol compounds. Tea making process and quality: The tea leaves are first made through withering, rolling, fermentation, drying and other processes.The finished tea is mainly made of Zhenghe Dabai tea, and it is properly blended with Gongfu black tea with strong floral aroma selected from small-leaf tea tree groups.Therefore, in the refining process, the two semi-finished teas must pass through sieve holes of a certain size, be sharpened and graded, processed and shaped separately, and then the two teas are blended into different grades of Gongfu tea according to the quality standards.The finished tea strips are fat, heavy, uniform, black and oily in color, and the golden buds are exposed, which is quite beautiful; the aroma is rich and fragrant, vaguely like the aroma of violets; It should be blended with sugar and milk to drink.Zhenghe Gongfu tea was the most prosperous in the middle of the 19th century, with an annual output of more than 10,000 tons.After that, it gradually declined and almost disappeared. By 1949, the annual output was only more than 900 tons.After the founding of New China, it focused on restoring its traditional quality and style, and exported to the Commonwealth of Independent States, the United States, Britain, France, Iran, Kuwait and other countries through the Shanghai port. 10.Guizhou Red Broken Tea Guizhou Red Broken Tea is collectively referred to as Qianhong.Produced in Huagong of Qinglong County, Shanglong of Luodian County, Yangai of Guiyang City, Guangshun of Changshun County, Meitan of Meitan County, Osmanthus Terrace of Liping County and other places. Guizhou has a long history of tea production, which has been clearly described in Lu Yu's "The Classic of Tea".Guizhou is located at 103°36'-109°35' east longitude and 24°37'-29°13' north latitude, on the eastern slope of the Yunnan-Guizhou Plateau. The province's tea production areas have a mild climate, warm in winter and cool in summer, cloudy and foggy, abundant rainfall, large temperature difference between day and night, and more scattered light.The average annual temperature is above 15°C, and the average annual precipitation is about 1100 mm.The mountain soil is loose and fertile, mostly acidic and slightly acidic, and has good conditions for the growth of tea trees. The buds and leaves are thick, and the content of amino acids and tea polyphenols is particularly rich, providing a natural material basis for the creation of high-quality famous teas. The production and development of Guizhou red broken tea are in step with the whole country.Its production process is converted into kneading and cutting machine BC in the Luotofan type. T． C．basis.The "C.T.C. Type" and "L.T.P. Type" Lowry tea machines have been continuously improved, melted and matched to form a unique "three-in-one" process.The red crushed tea processed by these advanced machinery and equipment has fine and uniform particles, and the inner quality has the characteristics of thick, strong and fresh. Guizhou red crushed tea has many types of flowers and colors, accounting for about 3B4 in the national unified standard, which is unique in the country.In the second set of samples, the broken black tea No. 5 from Huagong Chachang has been kept as a provincial quality since 1987; among the three sets of samples, the broken black tea No. 1 and No. Until 1991, it won the provincial and ministerial double excellent three times in a row. In 1988, it won the gold medal of the first China Food Expo; Provincial and Ministry double-excellent; Among the four sets of samples, the red broken tea No. 1 and No. 2 upper-grade of Meitan Tea Farm have been awarded the provincial and ministerial double excellence for two consecutive times from 1983 to 1991.Due to the large-scale replanting of fine varieties and process improvement in Meitan tea farm in recent years, the quality of red crushed tea has improved significantly, and has reached the quality standard of three sets of samples①. The granules of Guizhou red broken tea are tight and uniform, the color is black and oily, the clarity is good, the aroma is fresh and floral, the taste is fresh and strong, the soup is red and bright, and the bottom of the leaves is tender and even. Welcomed by the Guangdong port, the original box has been exported to more than ten countries such as the United Kingdom, the United States, the Netherlands, and Germany, and has been highly praised.For example, the Dutch customer Vriesthee said in a letter: "We have reviewed these tea samples and believe that the quality is excellent. The quality of tea soup is better than that of Chinese tea that we have reviewed in our long tea trade experience. Ceylon tea is more beautiful." Guizhou Provincial Tea Company is excerpted from the original [Note] ① How do red crushed teas be divided into "one set", "two sets of samples", "three sets of samples" and "four sets of samples"?The current "four sets of samples" of broken red tea in my country is to facilitate the national standard inspection of the quality of red broken tea produced in tea-producing areas in various provinces and regions, and to control and implement price policies.It is related to the development of tea production and the improvement of quality; it is related to the supply of tea for domestic sales and exports; it is related to the interests of the state, the collective and tea farmers.The red broken tea exported by tea factories in various places must be handed over to the port where they belong to for unified blending and export.The variety and color of each set of samples should meet the quality requirements of international broken red tea. In order to ensure the quality standard of "four sets of samples" of red crushed tea, China has made clear regulations on the varieties of tea trees produced from different origins, using different raw materials, and different processes: among them, there are two sets of large-leaf varieties. , called "the first set of samples" and "the second set of samples"; two sets of small leaf species, called "the third set of samples" and "the fourth set of samples".The first set of samples is only applicable to the red crushed tea made from Yunnan big-leaf tea trees in Yunnan Province. Applicable to red crushed tea made from big-leaf species in Guangdong, Guangxi, Sichuan and other provinces except Yunnan. In 1967, the Ministry of Foreign Trade established eleven standard samples, which were changed to seven standard samples in 1980; the third set of samples is applicable to Guizhou, In 1967, the Ministry of Foreign Trade issued a total of 19 designs and 19 standard samples for products made from small and medium-sized leaf species in Zhujiang, Lingling, and Shimen in Sichuan, Hubei, Hunan, and changed to seven standard samples in 1980; the fourth set The sample is applicable to the products made from medium and small leaf species in Zhejiang, Jiangsu, Hunan and other provinces. In 1967, there were 16 designs and colors in the foreign trade part, and 16 standard samples were set. In 1980, it was changed to six standard samples.Facing the quality specifications of each set of samples, the finished tea’s appearance conditions, endoplasmic conditions and tea-making process—from the five grades of special grade, first grade, second grade, third grade, and fourth grade, as well as each grade in each grade There are clear and unified regulations on flower and color varieties. 11.Fuliang Gongfu black tea Fuliang Gongfu black tea, referred to as Fuhong.It is named because Jingdezhen, the place where it is produced, was called Fuliang in ancient times.The tea is produced in the mountains and hills of Jingdezhen City, Jiangxi Province, the capital of porcelain.Part of the Fuhong tea garden is distributed in the eastern and northern mountains above 500 meters above sea level, and some are distributed in hilly areas with an altitude of 100-500 meters.The average annual precipitation is 1763.5 mm, the average annual temperature is 17°C, and the frost-free period is as long as 247 days.The soil is mostly red and yellow soil, the soil layer is loose and deep, the soil is slightly acidic, the vegetation is rich, and it contains a lot of humus.Due to dense forests and deep valleys, streams and waterfalls, clouds and mists are shrouded all the year round, and the air is humid.The cultivated tea species include Fuliang Quasi-leaf tea species and Keemun species, which have strong cold resistance and adaptability. Picking process and Fuhong characteristics: high-quality Gongfu black tea is usually picked three or four days before the Grain Rain. One bud and two or three leaves.The leaves are soft and tender, the color is yellow-green, the tea buds are quite prominent, and the contents are rich.Because the production area is closely related to the mountains and rivers of Qimen and Dongzhi counties in Anhui, with continuous vegetation, the climate, soil conditions, tea tree varieties, production techniques, and product specifications are consistent with Qimen Red Gongfu Tea.The finished products are divided into refined Gongfu tea, broken tea, sliced ​​tea, end tea and other colors.Genuine Gongfu tea has a tight and slender appearance, with no front shoots, and a dark color; the aroma is sweet like honey, the taste of apple is fresh and mellow, and the soup is bright red.The tea has the effects of quenching thirst, digesting food, eliminating phlegm, refreshing, diuretic, improving eyesight, benefiting thinking, eliminating annoyance, and removing greasy. Jingdezhen has a tea production history of more than 1,200 years.Bai Juyi, a great poet of the Tang Dynasty, wrote the poem "Go to Fuliang to buy tea in the previous month" in "Pipa Xing", which shows that Jingdezhen has become a tea distribution center in Jiangxi from 805 to 820 in the Yuanhe period of Tang Dynasty.During the second and third years of Guangxu in the Qing Dynasty (1876-1877), influenced by Zhide's successful imitation of Minhong, a village was set up in Fuliangfen Village to supervise the production of black tea.After 1884, the tenth year of Guangxu, the production of black tea spread all over Fuliang, and its reputation grew day by day.In 1983, Fuhong Refined Gongfu Tea was awarded the Certificate of Excellent Quality by the Ministry of Foreign Trade and Economic Cooperation; in 1984, the second, third and fourth grades of refined Gongfu Tea were awarded the Jiangxi Provincial Quality Product Certificate; The second grade of tea has been awarded the high-quality product certificate of the Ministry of Commerce. 12.Hunan Red Broken Tea Hunan Red Broken Tea is produced in Loudi area and counties of Shaoyang City, as well as Anhua, Taoyuan, Shimen, Taojiang, Pingjiang, Liuyang, Changsha, Jianghua, Lanshan and other counties.The production area belongs to the subtropical monsoon climate zone.The sunshine hours are 1373.8-1664.9 hours, the accumulated temperature greater than or equal to 10°C is 5089.5-5383°C; the annual precipitation is 1311.8-1691.2 mm; the soil is mainly red and yellow soil, which is slightly acidic . Most of the tea trees planted are medium and small leaf species, which are picked and processed into red broken tea. . In 1958, Anhua County Tea Testing Field was the first in the country to directly produce red crushed tea from fresh leaves and succeeded.Then it was quickly promoted to Pingjiang, Lianyuan, Shuangfeng and other counties, and in 1963, the combination of primary and fine processing was promoted.Hunan black crushed tea has better appearance, color and inner aroma.Its products account for 40% of the national output of similar products. At the National Symposium on Exporting Black Tea in 1978, 14 high-quality awards were awarded to four sets of broken black tea samples, including 12 in Hunan.In 1985, the broken red tea produced by Jinjing Township Tea Factory in Changsha County won the Silver Medal of National Quality Product.The red crushed tea produced by Luhuan Tea Factory in Xinhua County was appraised as a provincial high-quality product in 1982;The product is now exported to the United Kingdom, New Zealand, the United States, the Commonwealth of Independent States and Eastern European countries.