What are the three kinds of black tea according to the processing technology?

Small black tea, Kung Fu black tea, black broken tea.

Black tea can be divided into three categories according to the processing technology: competition black tea, kung fu black tea and broken black tea. The processing technology of different types of black tea has its own emphasis and characteristics, but they are all inseparable from the four basic processes of withering, rolling, fermentation and drying. The prepared dry tea is mild, rich in soup color and mellow in taste, and suitable for daily drinking.

Small black tea is a specialty of Fujian province. The appearance is plump and the color is moist. After brewing, the soup is red and thick, with high aroma and long pine smoke fragrance, and the taste is mellow and has longan soup flavor. Broken black tea is a popular variety of black tea in the world, which is rare in China and is generally used for export.

Brief introduction of black tea

Black tea, black tea in English. During the processing of black tea, a chemical reaction centered on enzymatic oxidation of tea polyphenols occurred. The composition of fresh leaves has changed greatly, and tea polyphenols have decreased by more than 90%, resulting in new components and aroma substances such as theaflavins and thearubigins, which have the characteristics of black tea, red soup, red leaves and sweet and mellow flavor. Qimen black tea is famous for its wide variety.

Black tea is a kind of fully fermented tea, which is refined through a series of technological processes such as withering, rolling (cutting), fermentation and drying. Withering is an important process in the primary processing of black tea, which is called "black tea" in the primary processing. Black tea is named after the tea soup and leaf background color are red after brewing dry tea.