How does black tea ferment to produce flower fragrance? how to deal with the humidity? how to deal with the fruit aroma of black tea?

There is an obvious difference in taste between fermented black tea and poorly fermented black tea. Well-made black tea gives off sweetness, while poorly made black tea gives off sour or musty taste. Observe the color, understand the skills in addition, the tea will show the effect of fermentation. Fermented tea produces a yellowish red liquid, while poorly fermented tea produces brown liquid. In addition, the difference in color is not only visible in the tea, but also affects the leaves. In fact, there is a significant difference in composition between fermented tea and poorly fermented tea. Well-made black tea contains theaflavins. It is often said that the main ingredient of black tea is tannin. However, tannin is a "general name" of substances formed by the oxidation and combination of polyphenols in plants. Any substance can be called tannin, as long as it is made of polymers and produces brown. To some extent, the substances contained in green tea are also called tannins in some tea books. Due to the lack of a clear definition of the word tannin, it has caused confusion among tea people, so I try not to use this word when describing the fermentation process of tea. The main ingredient of refined black tea is theaflavins. Theaflavins are different depending on which polyphenols it is made from. It is formed by the combination of 2-3 flavonoids and mediated by oxidase, which produces bright yellow substances. As we all know, a cup of exquisite black tea will have a golden halo on the wall of the cup. The golden ring is made of yellow pigment, theaflavins.

Theaflavins are a sign of fermentation failure. If the fermentation is not handled properly, theaflavins will combine with each other to form larger molecular substances. These substances have no specific structure and there are thousands of different substances. These substances are called lycopene. Once this substance is formed, the tea will produce a bad taste at the same time. The process of making black tea requires very fine operation. Fresh tea contains polyphenols. In the process of fermentation (oxidation), polyphenols combine to form theaflavins. However, through additional oxidation, theaflavins will be converted into lycopene. When there is a small mistake in this process, theaflavins will be excessive and produce lycopene immediately. The reaction is irreversible. Therefore, the production of black tea is very difficult and requires a great deal of experience and know-how to accurately control the process. The processing of black tea includes withering, rolling, fermentation and drying. In fact, in addition to the importance of the fermentation process, manufacturers should pay more attention to the whole process to ensure that the leaves do not overferment. When you look at the brewed leaves, you can easily judge the quality. The leaves of the finished tea leaves will be bright orange-brown, while the poor quality tea leaves will be dark brown.

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