Black tea is fully fermented tea.The tea leaves are withered indoors for a long time,and then the leaf cells are violently destroyed through the rolling process,which prompts the reaction of tea polyphenols and oxidative enzymes,and finally complements the fermentation,turning the bottom of the leaves completely red.In recent years,other tea areas have also used small-leaf tea cyanine raw materials in summer and autumn to produce small-leaf black tea.The appearance of black tea should be jet black,oily and purple,with tight and even strands and golden pekoe.The tea soup should be red,clear,bright and oily.The aroma of black tea produced by different varieties has its own characteristics,but all of them are pure and rich.The best ones are those with mellow taste,strong and fresh taste; the leaves are soft and fresh at the base and are evenly red and bright.
