The distinguishing characteristics of six major teas: how to distinguish the grades of black tea in the 17th century?

In Chinese tea culture, tea is divided into six categories, that is, the "six major tea families".

According to the different degree of fermentation, the color of the tea soup is also classified.

In fact, it has been scientifically certified as the degree of oxidation of catechins.

With the differences in the steps of the local knowledge process, the leaves of the same tea tree are changed into six different tastes.

There are six kinds of tea soup colors: green, white, yellow, green, red and black. It is the category of black tea that makes Westerners flock to it.

The common feature of black tea is the sweet aroma of ripe fruit, with a hint of sucrose, maltose and honey, and the color is as red as wine. The taste is fuller and thicker than that of green tea, and the sweet, smooth and fragrant flavor is the key. It is precisely because of the above characteristics that it is quickly accepted by Western society.

Therefore, the East India Company of the Western powers after the 17th century regarded tea trade as an important part of its income. In particular, the Netherlands and the United Kingdom have redefined the specification and value of black tea.

Among them, the Dutch royal family defines different picking standards, screening standards of tea grades, and all the PEKOE must be recognized by the royal family, is a symbol of high quality.

Because at the beginning of international trade, there were a variety of grades and specifications preserved. When buying and choosing, the easiest thing is to refer to these three types of goods, mainly from the appearance and smell can be clearly distinguished:

Strip black tea: or traditional black tea, Kongfu black tea, the shape is more complete.

Broken black tea: it is called B.O.P. In the West, and the shape is very fine and broken in the same way.

Smoked black tea: similar to Earl Grey Tea, fruit flavor seasoning tea, smoking, etc., mainly added flavor.

The grade of the tea with complete leaves on the strip shape and bud tip is higher, while the fragmented and powdered tea is relatively low. when using the raw materials mixed from multiple producing areas, it can reduce the cost, stabilize the quality and become the exclusive secret recipe, extending the seasoning and fragrant tea with fixed flavor. with a pattern similar to the processing of industrial products, the unstable characteristics of agricultural products have been changed.