Four Classification of Dianhong

The four categories of Yunnan red are traditional Yunnan red, ancient Yunnan red, ancient sun-dried red and wild sun-dried red.

1, traditional Dianhong. Traditional yunnan black tea has a wide selection of materials, including congou tea and broken black tea, which are divided into bud tips, one bud and one leaf. Fresh tea leaves from Yunnan border platform are used as raw materials, and tea cyanine is mainly large-leaf species, such as Fengqing large-leaf species. The process adopts withering, kneading, fermentation and drying.

2. The ancient trees are reddish. Yunnan black tea is made of fresh leaves of ancient trees with the age of 100 years or more (100 or 300 years or more) in Yunnan border, which are withered, twisted, fermented and dried. It is made of ancient tea cyanine combined with traditional yunnan black tea technology.

The old tree is red. It is also made of Yunnan ancient trees over 100 years old, which are withered, twisted, fermented and dried in the sun. It is made of ancient tea cyanine as raw material and dried by ancient trees. The active enzymes in sun-dried red are well preserved and the shelf life will be slightly longer.

4. crazy sunbathing. The ancient tea tree growing in the deep mountains has a natural taste because it is rarely disturbed by human beings. In order to preserve this natural flavor, most of them are dried. The biggest feature of wild sun-drying is that it is more bubble-resistant, richer in taste, layered, and permeated with the Shan Ye flavor of nature.

Brief introduction of Yunnan red

Yunnan black tea, called Dianhong for short, belongs to a kind of black tea. Created by Han tea farmers in the Republic of China. Produced in Lincang, Baoshan, Fengqing, Xishuangbanna and Dehong in the south and southwest of Yunnan Province. It is made of big leaf red broken tea, and the molded products are leaf tea, broken tea, slice tea and end tea 1 1 color. The fresh leaves of Yunnan big-leaf tea tree were withered, twisted or cut, fermented and baked to make the finished tea.