What's the difference between black tea, purple tea and black tea? What kind of tea is purple tea? Which is the better aroma of purple tea or black tea?

Black tea is called black tea because the color of the tea soup is red. Black tea quickly became popular in Britain in the 18th century. To this day, black tea is still the most widely consumed tea in India, Sri Lanka and all western countries. In China, black tea accounts for less than 15% of the country's annual tea output, but its quality is very high. This article will delve into the production and characteristics of black tea, and then introduce purple tea, an exciting genetic variety of red. How is black tea made? Usually, the leaves or buds of black tea are slightly more mature at the beginning. The leaves first wither, losing up to 60% of their moisture, then roll up, break down the cellular structure and release the enzymes that trigger oxidation. They are then oxidized, dried, sorted and screened. Chinese black tea is unique in many ways. First of all, let the tea wither longer, which emphasizes the fragrance of the tea. Next, they undergo a longer and slower oxidation process, which alleviates the astringency while concentrating the taste of the tea. Finally, the sweet buds that make up the tea base are rich in amino acids and polyphenols, making the tea smoother, sweeter, less dry and less astringent than black tea elsewhere.

We suggest that we let the tea open gradually after several short brews and taste the tea with patience and inner spirit, rather than swallow it in one brew. Generally speaking, black tea is famous for its strong "completely oxidized" flavor, strong dispersive qi (righteousness), mild sweetness and "awakening" quality. We suggest brewing directly in a bowl or saucepan, where the water is close to boiling. Our favorite black teas are winter plum, water lilies and flying. Now is the sister of black tea: purple tea. What is it? Purple tea and other kinds of tea come from the same kind of tea tree-camellia. The purple is the result of a genetic mutation and was originally found in a small number of tea plants in southern Yunnan, China. Found at high altitudes, the trees exposed to ultraviolet light produce large amounts of anthocyanins, an antioxidant-like flavonoid that acts as a defense mechanism. Anthocyanins are not only the reason why the leaves are purple, but recent studies have found that anthocyanins are also good for health. This bioactive compound has strong anti-inflammatory and antibacterial activities and has the potential to inhibit human cancer cells, improve vision, reduce dementia and prevent liver disease. I have never had purple tea. What does it taste like? Purple tea has a pleasant, sweet and forest taste. It is not as astringent as green and black tea because it contains less tannin. Spiritual door, our purple tea, lively, floral and rich at the same time, is one of our most requested teas.

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