How to process black tea the whole process of black tea production process video of fermentation process technology

Kung Fu black tea and some orthodox pieces are much bulkier than the shredded leaves some people are used to. So the idea of "putting a teaspoon of tea in a cup" may not work. You can start with 3 grams per cup.

taste

Contrary to popular belief, not all serious tea drinkers object to sugar and milk in black tea. But most of the time, I drink it straight. A good cup of tea brewed just right does not require sweeteners to be enjoyed.

If the tea quality is not ideal, or brewing strength is too large, need to add sugar, choose a lower taste, such as white sugar or white sugar. Raw sugar or honey tastes a bit strong and does greatly change the taste of the tea, unless that's what you want when making a particular recipe. Another reason for having too much white or brown sugar is that it doesn't leave you with a dry mouth.

If you are using milk or cream, make sure your tea is slightly stronger to compensate for the increased volume and dispersed flavor.

Black tea can be drunk cold, but I wouldn't recommend it. However, some options may turn "milky white" when refrigerated or quickly refrigerated.

It's a natural temporary precipitate, made up of caffeine combined with some flavonoids. Contrary to some views, this is not an indicator of quality, but merely an ionic stage in the formation of matter.

This happens with both bad tea and good tea. Much depends on the type of variety used in production and the quality of the harvest. When the temperature rises, the tea clears, but as it is now, it is perfectly drinkable.

Some people keep tea leaves in the refrigerator with cold water, i.e. cold steeping, to avoid this "creaming" effect. I really don't recommend this method because tea really loses its character. Choose natural decaffeinated black tea instead. In this respect, some of the choices of Fujian blacks are particularly outstanding.

Oolong tea roasted at high temperatures (such as double-roasted Tieguanyin, re-roasted Phoenix Eight Immortals, etc.) and real post-fermented tea are actually more suitable for iced tea than black tea.

Black Tea Buying Tips

The quality and characteristics of Kung Fu Black Tea products vary from manufacturer to manufacturer. Most people break down historical processes into finer steps and mechanize those that don't affect final quality. Producers understand that more careful fermentation will give them more complex aromas and better flavors. Before and after fermentation of some products, the leaves curl more carefully and tightly. Unlike machine-produced products, kungfu black's annual output is relatively low. There are few cans in supermarkets. Mass-market products labeled "kung fu" can sometimes be misleading. See the tea selection reviews on this site.

Black tea production process

As mentioned earlier, black tea was invented to shorten production time and fuel costs to replace oolong tea production. The initial process is divided into the following steps:

withering

rolling

Oxidative fermentation (generally 2 - 3 hours, minority varieties 7 - 8 hours)

Torsion (only applicable to certain varieties)

drying

Compare the process of making oolong tea. Oxidation is accelerated by destroying leaf cells early on and stacking leaves during one-step fermentation.

The British mechanized the whole process, speeding it up even further. Later in the 1930s, they even started cutting and tearing leaves and then simply rolling them up (CTC) to shorten the whole process, greatly reducing quality and cost.

The strategy of lowering prices successfully trained the masses to change the sensitivity of the palace and get used to the taste of CTC. This process was later applied to the processing of other tea categories. Traditional automated production involves whole tea leaves, especially in India, labeled "orthodox" to distinguish them from torn leaves labeled "broken."

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