Which would you prefer Sri Lanka or Ceylon black tea? Where should I buy it? How does Ceylon black tea taste?

Notes on the evaluation of Wuwa handmade black tea

The tea we see here has been best dried and has no smell of fuel or smoke, which I think is incredible for the original setting. Its immersion has good lightness and sharpness. Meticulous post-harvest treatment is shown in the clarity of taste, which is a rare South Asian product. This non-ambiguity reflects the immediacy in the process of time, nursing and management. The aftertaste shows great malt potential. If I indulge myself to be picky, I would like to see deeper improvements, more body and smoother contours, all of which I believe can be achieved as the overall experience of the Beverly team grows.

The processing of black tea is not only the oxidation of catechin.

Before I finished this article, I discussed oxidation in the process of black tea processing (more commonly known as "fermentation") in a forum. Many people in the industry seem to believe that the oxidation process of tea is related to the conversion of catechins to theaflavins, which is the substance that makes black tea orange when brewing, and is also one of the components of astringency in tea. The best astringency in tea helps to form freshness and sharpness. It enhances the accent and gives a side pitch. However, it is uncomfortable to drink too much tea.

In this case, it is obvious that there is already a large amount of theaflavins, so other members of these forums may blame tea? The truth is, they just oversimplify a very complex process.

Human and Automation

In our "modern" era of automation and mass production, the manual processing of black tea has been ridiculed for many years. The art of manual processing has been forgotten by many, if not the vast majority, the tea trade. For most people, it is easy to read a few lines of popular tea ceremony books, which simplify some key concepts and instill this naive understanding into the truth. Others rely on factory-style production, which is a serious compromise to the original black tea processing principles and technology. They used this method of excerpt as the original method. Simplification may be a forgery of reality.

For this high-quality ambadanddegama Wuwa traditional black tea, if we are very picky, we can have a little room to increase the range of sugars and amino acids to improve the body. There's more pectin. The process of forming these substances begins even before the leaves are pulled from the branches. The oxidation of catechins is only a group of changes in the processing process. In fact, most of the more than 300 substances that make up tea are changing throughout the process. They form more than 500 substances in a whole piece of black tea. Most of these make up the taste and aroma of tea. The change of proportion and some domination or absence form a unique taste outline of tea. In Beverly's own words, "making tea is a 'story' that I will never finish."

A comprehensive and continuous process.

I believe that the good people in the ambadanddegama tea garden see the process as a whole and understand the continuous change of leaves from the top of the branch to the cup. A deeper understanding of this process will lead to technical improvements that will allow the life of the leaves to develop into a perfect taste, which will win the best crown of Ceylon black tea for the origin of Uva. This will be the big story of making tea that I look forward to.

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