[Does Dahongpao belong to black tea]_Add tea_ Is it black tea？
[Does Dahongpao belong to black tea]_Add tea_ Is it black tea?
Dahongpao is also a relatively famous type of tea. Many people mistakenly think that Dahongpao is black tea. In fact, they are two different types of tea. Dahongpao and black tea are different. In some ways, Dahongpao and black tea are producedIt’s different. Black tea belongs to fully fermented tea, while Dahongpao is a process that combines black tea and green tea.
There are some differences from the picking method, the degree of fermentation, etc.
The production process is different. The production process of Dahongpao combines the processes of green tea and black tea. It is the most complex, most processed tea with the highest technical requirements.
The manufacturing method is very fine, and the basic production process includes: withering → drying out → shaking green → making green → killing green → rolling → drying → Maocha and other processing.
Black tea is a full-fermented tea, which is made from suitable tea tree new tooth leaves as raw materials, and is refined through a series of processes such as withering, rolling (cutting), fermentation, and drying.
Withering is an important process for the initial production of black tea.
The picking standard of Dahongpao is different from that of ordinary black and green tea. The fresh leaf picking standard is that the shoots and leaves of the new shoots are reproduced and matured (three or four leaves on the open surface), no leaf water, no breakage, fresh and uniform.
Fresh leaves must not be too tender. Too tender will result in a tea with a low aroma and a bitter taste. It should not be too old. Too old will have a weak taste and a poor aroma.
And should try to avoid mining in rainy days and with dew; different varieties, different types of rocks, different shades of the mountain and the shade, and the wet and dry tea green, must not be replaced.
Black tea is based on single buds or one bud, one leaf, two buds, and three buds.
The picking time varies according to the tea picking time. The best tea quality of Dahongpao is picked around the beginning of summer, followed by the second spring, the third spring, and the winter tea. The quality is from high to low.
The black tea picking time is before and after the Ming Dynasty, of which the tea before the Ming Dynasty is the best, but the yield is small and the limiting factors are many.
The quality of passing time after Qingming also declined.
Dahongpao grows in different places and is mixed with Wuyishan City in northern Fujian, which belongs to semi-fermented tea.
The origin of black tea is widely distributed, and representative ones include “Qimen black tea”, Yunnan, “Dian red”, etc., which belong to fully fermented tea.
Dahongpao with different characteristics is the best in oolong tea. Its size is tightly knotted, the color is green and brown, and the soup is orange and bright after brewing. The leaves are red and green.
The most outstanding feature of the quality is that the fragrance is rich and orchid-like, the fragrance is high and long-lasting, and the “rock charm” is obvious.
The Dahongpao is very resistant to brewing. It is brewed seven or eight times and has fragrance.
To drink “Dahongpao” tea, you must follow the procedure of “Gongfu Tea” in a small pot and a small cup to sip slowly, in order to really attract the charm of Zen tea.
Focus on work, sweet, clear, and fragrant.
During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred. The chemical composition in fresh leaves changed. Tea polyphenols were reduced by more than 90%, and new components such as theaflavin and theaflavin were produced.
Aroma substances increased significantly compared to fresh leaves.
So black tea has the characteristics of black tea, red soup, red leaves and sweet and mellow.