Black Tea

Basic Introduction to Nepalese Black TeaDue to Nepal's proximity to the world-renowned black tea-producing region of Darjeeling, India, many Nepalese work in the tea gardens of Darjeeling. They have inherited the excellent tea-making techniques from Darjeeling, and as a result, the standard of black tea production in Nepal is also very high. The black tea here is a beverage that is very beneficial to health, providing freshness to both body and mind. Nutritional ValueBlack tea is rich in nutrients such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, and aspartic acid. During the fermentation process, the chemical reactions of polyphenols cause significant changes in the chemical composition of the fresh leaves. Components like theaflavins and thearubigins are produced, and the aroma becomes more pronounced than in the fresh leaves, forming the unique color, aroma, and flavor of black tea. Product CharacteristicsThe milk tea in Nepal is basically made with local black tea. The black tea is quite delicate, and the small wooden boxes used for storing the tea leaves are very exquisite and worth collecting. Tasting and Serving MethodsIt can be enjoyed plain or mixed.* Plain Drinking Method: Take a small amount of…

For many people, nothing beats greeting the morning with a nice cup of tea. Its refreshing, clean taste evokes a feeling of calmness and mindfulness. For more than four millennia, tea has delighted, inspired, and satisfied countless drinkers in all corners of the world. Olivia Yang, the author of The Art of Drinking Tea, said that “the Chinese are, without any doubt, the right people to understand everything about tea.” For thousands of years, the Chinese have practiced and maintained the art of tea cultivation, preparation, and consumption. As tea is deeply ingrained in Chinese culture, it is best to learn about it from them. Keep reading to know more about the utterly rich Chinese tea culture. Traditional Chinese Tea: The Basics There are several main types of Chinese tea, each one with distinct characteristics. Though all tea came from the same plant source - Camellia sinensis - they can be easily referred to as green tea, yellow tea, white tea, oolong tea, black tea, and dark tea. Here’s a brief description of each tea. Green Tea When you hear the word "tea," green tea is probably what first comes to your mind. After all, this is not just the oldest…

    Green tea, the oldest of all teas. There is no way you have never heard of green tea or its types – matcha, hojicha, or dragon well. Originated thousands of years ago, green tea has successfully become one of the most famous drinks in the world. Green tea has every right to become famous - refreshing, easy to process, packed with many benefits for our body. You may have seen it, tasted it, or even fallen in love with it - but what exactly is green tea? What is the difference between green tea and black tea? Is it true that green tea has tons of benefits for our bodies? Read on to learn more about this famous type of tea. The history of green tea Legend has it that almost 5000 years ago, Emperor Shénnóng (神農) from China was boiling water in the shade of a wild tea tree when a breeze flew a few leaves into his pot. He drank the mixture and found that it was delicious and refreshing. It turned out that he was sitting under a Camellia sinensis tree, and that mixture was what we know as green tea now. Green tea was…

Many who enjoy the light taste of green tea are reluctant to try the richer flavor of black tea, finding it too bitter and lacking the light and airy quality of tea. As a fully fermented tea, its strong taste is both its characteristic and benefit, making it especially suitable for drinking during the autumn and winter seasons. The Brewing Process of Black Tea: 1. The First Appearance of the “Bao Light” The black tea leaves are tightly rolled with fine tips, and their color is not the commonly known red but rather a lustrous dark black. Internationally, black tea is named "Black tea" due to the dark black color of the dry leaves. 2. The Initial Boiling of Pure Water The spring water in the kettle, when heated, begins to boil gently, and the bubbles rising to the surface resemble "crab eyes." 3. Warming the Teapot and Cups Pour the initially boiling water into the porcelain teapot and cups to warm them up. 4. The Prince Enters the Palace Use a teaspoon to gently transfer the black tea from the tea tray or presentation dish into the teapot. 5. High Pouring from the Kettle This is the key step…

When it comes to gongfu tea, many people think of gongfu black tea or Chaozhou-style gongfu tea, but few know why it is called gongfu tea. Is it because the variety of the tea leaves is named gongfu? Let's talk about what gongfu tea really is. Generally speaking, gongfu refers to the time and effort spent on something, as well as the meticulousness and refinement involved, or the skill and expertise attained in a particular field. Black Tea Gongfu Tea In the category of black teas, gongfu tea is a type of refined black tea. It is named gongfu tea (or gongfu black tea) due to the extremely meticulous processing during both preliminary and final production stages. In the Qing Dynasty, gongfu tea referred to black tea and some Wuyi oolong teas. The monk Chaoquan, who lived as a commoner after the fall of the Ming Dynasty, became a monk in Mount Wuyi in the thirtieth year of the Kangxi era of the Qing Dynasty and developed an affinity for Wuyi tea. In his poem "The Song of Wuyi Tea," he writes, "It smells like plum blossoms and orchids, and its fragrance is achieved through careful baking. The teapot is…

Dahongpao is one of the six major types of tea in China, specifically an oolong tea and one of the most famous varieties. It is produced in Wuyi Mountain, Fujian Province, and is considered the pinnacle of Wuyi rock teas, often referred to as the "King of Teas." So, what makes Dahongpao so special? Let's explore the secrets behind this remarkable tea. Varieties and Characteristics of Dahongpao Dahongpao belongs to the category of oolong tea, also known as green tea. Oolong tea is a semi-fermented tea that lies between green and black tea, combining the fresh aroma of green tea with the rich flavor of black tea. The production process of Dahongpao is complex, involving withering, shaking, fixation, rolling, and baking, resulting in dry tea with a deep brown color and tightly twisted leaves. The most distinctive feature of Dahongpao is its unique "rocky fragrance." The tea plants grow in the crevices of rocks in Wuyi Mountain, absorbing minerals from the rock, which gives the tea a distinct aroma and taste. When brewed, the tea has an orange-yellow color, a rich flavor, a sweet aftertaste, and a long-lasting finish. The Origin of Dahongpao The legend of Dahongpao is always a…

Black tea is the second largest category of teas in China and the most widely sold type of tea worldwide. The origin of black tea can be traced back to China, where it was first produced over 400 years ago during the Ming Dynasty by tea farmers in Wuyi Mountain, Fujian Province, as Zheng Shan Xiao Zhong. In terms of processing techniques, due to differences in rolling methods and fresh leaf varieties, black tea can be classified into: Gongfu Black Tea, Xiao Zhong Black Tea, and Broken Black Tea. Xiao Zhong Black Tea is the oldest type of black tea, originally produced in Wuyi Mountain, and is also the progenitor of other black teas; Gongfu Black Tea comes in many varieties, produced in different regions, such as Qimen Gongfu Black Tea mainly produced in Qimen County, Anhui Province, and Dian Hong Gongfu from Yunnan Province; Broken Black Tea is produced across a wide range of areas and is primarily for export. Although there are different classifications of black tea, the basic process generally includes "withering, rolling, fermentation, and drying." As a fully fermented tea, the core and soul of black tea is its "fermentation," which is a critical step in…

Black tea, with its rich and mellow aroma and sweet, refreshing taste, has captivated the world. But have you ever wondered what kind of remarkable transformation lies behind this fragrant brew? The unique flavor of black tea comes precisely from its exquisite fermentation process. Today, let's explore the secrets of black tea fermentation and appreciate the charm of this traditional craft! Black Tea Fermentation Black tea, a fully fermented tea, undergoes key steps in its production process: withering, rolling, fermentation, and drying. Among these, fermentation is crucial for the development of black tea's quality, endowing it with its distinctive color, aroma, and taste. The Essence of Fermentation: A Waltz of Enzymes and Oxygen The fermentation of black tea is essentially a series of chemical changes that occur within the tea leaves under the influence of enzymes and oxygen. Fresh tea leaves are rich in polyphenols, which gradually oxidize and polymerize under enzymatic action, forming larger and more complex molecules. Meanwhile, the aromatic compounds in the tea leaves transform continuously during oxidation, producing unique floral, fruity, and honey-like aromas. Fermentation Conditions: A Delicate Balance of Temperature, Humidity, and Oxygen The fermentation process is highly sensitive to conditions such as temperature, humidity,…

Basic Introduction to Jinxiu Black Tea Jinxiu Black Tea is a specialty product of Jinxiu County, Laibin City, Guangxi Zhuang Autonomous Region. Jinxiu Black Tea is renowned for its unique aroma and flavor. Grown in the natural environment among rocky forests and mountains, the tea absorbs the essence of nature, showcasing distinctive local characteristics. This tea is simple and natural, with a bright red color, clear and bright infusion, a fresh and refreshing taste, and a rich fragrance. The infusion of Jinxiu Black Tea is a vivid red, with a rich flavor and a sweet aftertaste. It also aids digestion and provides a comfortable drinking experience. Due to the traditional production methods used for Jinxiu Black Tea, which are complex and not industrialized, its production is very limited, making it a valuable rarity. In recent years, with the rise in consumer upgrades and higher quality demands, Jinxiu Black Tea has gained significant popularity both domestically and internationally, further highlighting its rare quality and value. For those who enjoy black tea or collect teas, Jinxiu Black Tea is undoubtedly an excellent choice not to be missed. Nutritional Value Jinxiu Black Tea is made from the tender leaves of the tea plant,…

  Tea is a favorite drink for many people around the globe. Some love starting their day with a hot cup of black tea, while others might end it with a calming herbal tea. With so many types available, there's definitely something out there for everyone. But have you ever thought about whether tea goes bad? What does that expiration date on your pack really mean - do you have to stop drinking your preferred mix after this date? In this blog post, we're going to dive into how long tea lasts, what affects its shelf life, and tips on storing your tea properly to keep it tasting great. On shelf life, Regarding the expiration date, When talking about black tea, Concerning the shelf life of Tea, About how to best store Tea, And touching upon enjoying some nice herbal Tea Our store offers a wide range of high-quality tea that can be reserved for a long time, welcome to browse and shop! CONTENT OUTLINE Understanding Tea's Shelf Life Signs Your Tea Might Have Expired Optimal Tea Storage Solutions Can You Extend the Life of Your Tea? The Impact of Expiration on Tea Quality Innovative Uses for Old Tea Professional…

Basic Introduction to Xishui Black Tea Xishui County, as a tourist and summer resort, is also an ideal kingdom for the growth of tea trees. Therefore, the natural resources of tea are abundant, with unique geographical advantages. Wild tea in the mountains is very common, and in many towns within the county, almost every village has its own ancient tea trees that grow naturally, which the villagers pick and process for their own consumption. Quality and Technical Requirements for Xishui Black Tea I. Variety Local group varieties suitable for processing into black tea. II. Site Conditions Elevation range of 900m to 1800m within the production area, soil types of yellow or yellow-brown soil, soil pH value of 4.5 to 6.5, organic matter content in the soil ≥1.0%, and soil layer thickness ≥50cm. III. Cultivation Management 1. Nursery: Short shoot cutting propagation technology is used. 2. Planting: Density ≤50,000 plants per hectare. 3. Fertilization: ≥22,500kg of matured farmyard manure applied per hectare annually. 4. Environmental and Safety Requirements: The use of pesticides, fertilizers, etc., must comply with national regulations and must not pollute the environment. IV. Harvesting Harvest single buds to one bud with two initial leaves from early February to…

Basic Introduction to Guzhang Black Tea Black tea originated in China, and the earliest type of black tea was called Zhengshan Xiaozhong, which was created by the Jiang ancestors from Tongmu Village, Xingcun Town, Wuyishan City, during the mid-Ming Dynasty (around 1568). The Jiang family of Tongmu Village, Wuyishan City, is a tea-making dynasty that has been producing Zhengshan Xiaozhong black tea for over 400 years. Black tea belongs to the fully fermented tea category and is made from the buds and leaves of tea plants through withering, rolling (or cutting), fermentation, and drying. It is named after the red color of its dried leaves and brewed tea. There are many types of black tea produced in various regions, with Keemun black tea being world-renowned. Congou black tea and Lapsang Souchong are fragrant everywhere, and the high-end Jin Junmei black tea marks a new stage in the development of black tea. Additionally, black teas from India and Sri Lanka, which were developed from Chinese cultivars, are also well-known. The Guzhang black tea, processed from the unique ecological tea leaves of the Guzhang area, stands out in the tea market with its distinctive production techniques, shape, color, lasting fragrance, and golden…