The difference between traditional black tea and new craft black tea is which traditional Dianhong or sunburn tastes better.

What is the comparison of tea evaluation? Comparison and evaluation is to soak two or more kinds of tea together to determine the unique characteristics of each kind of tea. This practice helps to compare different brands, harvests and grades of tea. Comparison and evaluation can also help you develop your sense of taste, allowing you to better enjoy the subtle nuances of the characteristics of tea trees. The best tool to identify the flavor of tea is the incense wheel developed by the International Tea Masters Association. Traditional tea vs. How does mixed tea define traditional tea? Although the word has an age-related meaning, for our purposes, traditional tea is defined here as a brew made entirely of real tea, such as our Qimen tea. Although traditional tea has been cultivated for centuries, newer varieties and varieties are also included under this general term. Any tea that contains spices, dried fruits, essential oils and other ingredients is considered mixed tea. Traditional black tea when you think of "tea", the first two kinds of tea you are most likely to think of depend on where you live in the world. Although other types are consumed all over the world, these two types are the easiest to obtain. The next time you enjoy a free drink at your local bank or car dealership, look at the types of tea and you will notice that there are usually black, green, and maybe herbal ones. In addition, when you think of these types of tea, if you are a novice in the world of multi-faceted tea, you may have some basic assumptions: black tea is dark, bitter, heavy green tea is light, botanical, and astringent, although this premise is reasonable, but extracting the types of tea does not leave much room to experience the countless flavors that exist in tea leaves. Black tea is the most heavily processed of real tea, so it tends to be earthy or mineral. However, black tea can also show a lighter flavor, such as nutty or floral aroma, depending on the variety, harvest and soil (the complete environment in which the tea grows). In order to highlight this spectrum, we chose to compare three kinds of traditional black tea from different corners of the world. For comparison, all three kinds of teas were soaked at 212 °F and 100 °C for 4 minutes.

Guatemalan black tea, a unique tea with a distinct mineral flavor, is reminiscent of granite. Guatemalan black is characterized by a mild taste that is strong enough to resist milk and honey. Himalayan black tea is at the other end of the black tea taste spectrum. We have Himalayan black tea, which provides a unique floral choice. Himalayan black tea is a kind of light black tea with a slight astringent taste, which makes the taste lasting and increases the depth. This tea shows the top notes of garden flowers and remains stable, with subtle grapefruit and citrus flavours. We recommend soaking this tea in a traditional cover bowl to fully appreciate the taste produced after soaking for a short time. Kenyan black tea our Kenyan black tea comes from Milima Manor in southwestern Kenya and provides good medium grinding between the other two kinds of tea. Kenyan black medium-bodied copper glass with floral and slightly sweet malt flavors. This tea tastes long and slightly astringent. Try sipping coffee as part of your morning habit, or as a caffeine pick-me-up around 3 p.m.!