Black tea is a type of fermented tea that undergoes post-fermentation after the leaves have been processed with heat, such as through fixing or drying. This process involves stacking the leaves and allowing them to ferment under moist and warm conditions. Unlike other teas where fermentation occurs during processing, black tea's post-fermentation happens after the enzymes are largely deactivated, leading to the oxidation of tea polyphenols. This unique process gives black tea its distinct flavor and color.
Black tea is primarily produced in several regions of China, including Hunan, Hubei, Sichuan, Yunnan, and Guangxi. Notable varieties include Hunan black tea, Hubei old green tea, Sichuan’s South Roadside and West Roadside tea, and Yunnan Pu’er tea. Many of these teas serve as raw materials for pressed teas, such as brick tea, black brick tea, Xiangjian tea, blue brick tea, and seven-tea cakes. These pressed forms are popular among various communities, especially in ethnic minority areas.
Hunan black tea, mainly produced in Anhua, Taojiang, Ganjiang, Hanshou, and Ningxiang, is divided into four quality levels. High-grade tea is softer and more delicate, while lower grades tend to be coarser. The production involves five key steps: fixing, initial drying, stacking, re-kneading, and final drying. Stacking is crucial, as it allows the leaves to turn from green to yellow-brown and finally to dark brown after drying.
Hubei old green tea, produced in areas like Puqi, Xianning, Tongshan, Chongyang, and Tongcheng, is often used as a base for blue brick tea. When pressing traditional green brick tea, old green tea is placed inside, while finer green tea is on the outside. This distinction between "tea" and "noodles" refers to the different textures and qualities of the leaves. The "tea" is made through killing, rubbing, and drying, while the "noodles" go through a more complex process involving additional rolling and sun-drying.
Sichuan black tea is mainly consumed by ethnic minorities in border areas. South Roadside tea is specifically for Tibetan communities, while West Roadside tea is for western ethnic groups. Produced in places like Ya’an and Leshan, this tea uses coarser, older leaves. It goes through processes like green tea fixation, crumbing, steaming, and drying. South Roadside tea is used to make Kangzi Tea and Jinjian Tea, while Xilubian tea, mainly from Guanxian County, is also used for pressed tea bricks and square tea. Its color is yellow, and it contains more stems.
Yunnan Pu’er tea has a long history and is named after the town of Pu’er, where it was traditionally produced and sold. Today, it is mainly grown in Xishuangbanna and Simao. Pu’er tea is made by fixing, rolling, and sun-drying the leaves. After being sprinkled with water, the leaves are pounded, dried, and sieved. The key step is the stacking process, which allows the tea to develop a rich, earthy aroma and a smooth, mellow taste, eliminating the bitterness and astringency found in raw tea.
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