Three classifications of black tea: the difference between small black tea, gongfu black tea and broken red tea

Black tea is roughly divided into three categories: race black tea, Gongfu black tea and black broken tea in the book "training Materials for Tea staff", edited by the China Tea Society Group. Race black tea is a kind of strip black tea peculiar to Fujian province. Race black tea is the earliest tea in the history of black tea. Fujian race black tea production method is special, in the tea drying stage, the use of pine wood open fire drying, therefore, the finished product of race black tea is pine smoke flavor. The famous races of black tea are Zhengshan race, waishan race and tobacco race. Zhengshan races are produced in Tongmuguan and Xingcun; Waishan races are produced in Tanyang, Zhenghe, Pingnan, Gutian and other places in Fujian Province outside Wuyi Mountain; and the tobacco race is the crude old tea of Kongfu black tea, which is made by fumigation processing. In other words, the real Zhengshan race is only produced in Tongmuguan and Xingcun in Wuyishan, and out of Wuyishan, it can not be called Zhengshan race, can only be said to be outside the mountain race. What is interesting is that Wuyi Mountain is only such a small piece of land, and the output can not be so large, but when so many tea merchants sell to the outside world, they boast that their race black tea is Zhengshan race black tea, and whether it is an authentic mountain race. It's really confusing. The quality characteristics of Zhengshan race black tea are as follows: black leaves, tight and sturdy stripes, high endoplasmic aroma, a hint of pine smoke, red soup, strong and refreshing taste, lively and mellow, similar to longan soup.

Second, Kongfu black tea

Kongfu black tea is a kind of black tea with thin and tight dry leaves. Gongfu black tea is produced in more than 10 provinces and autonomous regions across the country. this kind of black tea is a kind of black tea traditionally exported to China and is exported to more than 60 countries and regions in Europe and other places. The famous Kongfu black tea includes Qimen Gongfu black tea, Yunnan Dianhong Gongfu black tea, Guangdong Yinghong, Fujian Minhong, Jiangxi Ninghong, Hubei Yihong and so on.

The raw materials used in Gongfu black tea are delicate, its production process is fine, the appearance of Kongfu black tea is delicate, tight, straight and uniform, the color is dark, the aroma is rich, the taste is mellow and sweet, the bottom of the soup is red and bright, and its quality is excellent.

Third, black broken tea

This kind of black tea is made of granulated black tea by chopping during processing. Since the advent of the CTC black tea production machine, there have been a large number of such tea, and a large number of broken black tea began to appear in China in the 1960s, and this kind of black tea mainly flows to the international market. When brewing black broken tea, the amount of soaking is large and the soaking time is short, so it is suitable for making drinks with milk and sugar.

According to the shape, black broken tea can be divided into four colors: leaf tea (OP, FOP), broken tea (FBOP, BOP), sliced tea (BOPF, F) and tea powder (D).

The black broken tea in the big leaf producing area, the dried tea is strong, tight and uniform, the tea is red in color, fresh in aroma, red at the bottom of the leaf, strong in taste and high in irritation. The black broken tea produced in the small and medium-sized leaf tea area has a clear aroma and a strong taste, and the intensity is called big leaf species.