Black tea belongs to post-fermented tea and is a tea unique to China. It has a long production history and is mainly produced in tea-pressed tea. It is mainly produced in Hunan, Hubei, Sichuan, Yunnan and Guangxi. The main varieties are Hunan black tea, Hubei bian flat tea, Sichuan side tea, Guangxi Liubao loose tea, Yunnan Pu'er tea and so on. Among them, Yunnan Pu'er Tea has enjoyed a long-standing reputation both at home and abroad.
Black tea uses coarser raw materials, which are processed by four primary processes such as fixation, rubbing, stacking, and drying. Hepeng is the key process that determines the quality of dark tea. The length of time and the degree of severity will make the quality of finished teas significantly different. Such as Hubei old green tea dumplings, is after the completion of the two kneading after frying, then rubbing piles, piling piles when the rubbing leaves will be piled into small piles, pile compaction compaction, so that biochemical changes occur under high temperature conditions. When the heap temperature reaches around 60 degrees, it is turned over, and it is evenly mixed inside and out, and continues to pile up. A total of 7-8 days. When the water appears in the tea heap, the green grass gas disappears, and the leaf color is green or copper, and when it is uniform, it is moderate, and opposes drying.
Black tea tea, tea cake tea, tea, tea and other pressure pressed tea, is an indispensable drink for ethnic minorities.
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