Why does Chinese love black tea so much?

YuanJia131

Nowadays, black tea is not only a widely consumed tea internationally, but also has captured a group of old tea customers with its "sweet and mellow" characteristics. It has also been endowed with the charm of "diversity" - whether used as a tea base for various new tea drinks, or paired with fruits, dried flowers, or even ginger, it has made more young people exclaim "delicious"!

This is the charm of black tea.

The family lineup of black tea is strong, and Fujian has the Zheng Shan Xiao Zhong with pine smoke fragrance and longan soup; Anhui has Qimen Gongfu, which contains apple fragrance in its honey fragrance; Yunnan has a fragrant and long-lasting Yunnan red; Guangdong has Yingde black tea with high aroma and strong flavor, which is a major exporter; In other tea producing provinces, there are also Sun Moon Lake black tea, Sichuan red tea, Lake red tea, Yi red tea, and so on.

In the southwestern border of Yunnan, tea resources are quite abundant. In the current era where Pu'er tea is popular, Dianhong still has its own "discourse power" in Yunnan.

It has a wide range of production areas, with considerable output in Lincang, Baoshan, Dehong, Xishuangbanna and other places. Dianhong tea has the rough appearance of big tree tea, but it has a strong aroma and flavor, and a simple and distinct style, which can be described as unique in China.

As a large leaf red tea, Dianhong has a stronger and heavier taste. With just one sip, the unique "honey fragrance" of Dianhong spreads from the tip of the tongue to the stomach, leaving a hint of floral and fruity fragrance on the tongue, providing a pleasant and satisfying taste experience for drinkers.

And the wild black tea in Dianhong is even more excellent among black teas.

For example, in Fengqing, Yunnan, known as the "hometown of Dian Hong", ancient tea trees grow in the mountains and forests at an altitude of over two thousand meters, near the Lincang Lancang River provincial protected area. The tea trees have black and shiny leaves, wide and thick leaves, abundant content of substances, rich pectin, and high levels of tea polyphenols and catechins.

The unique natural conditions have nurtured the excellent quality of tea here. The tea has a strong and full aroma, with ample subtlety and a slow yet long-lasting release. And it is very resistant to soaking, even after a dozen or so bubbles, the aftertaste still lingers.