Black tea is classified like this, do you know?

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Black tea is a fully fermented tea, which is made from suitable new leaves of the tea tree as raw materials and refined through a series of processes such as withering, rolling (cutting), fermentation, and drying.


Many people know about black tea, such as Dianhong, Qimen black tea, Lapsang Souchong, Gongfu black tea, etc. Let me explain the classification method of domestic black tea.

Classification by production process

Black tea is divided into Souchong black tea and Gongfu black tea according to the production process.

Souchong black tea is a specialty of Fujian. The special feature of its process is that it is smoked and roasted with pine wood over an open fire. Even during the withering stage, wood is burned for heating. In the 18th century, Lapsang Souchong, the originator of black tea in the world, was invented, and it was this process that was used at that time. Souchong black tea is of the best quality from Lapsang Souchong produced in Tongmu Village, Wuyi Mountain. Others are generally called Waishan Souchong, artificial Souchong or Yan Souchong.


Gongfu black tea follows the process of Souchong black tea and makes some changes. It is not smoked and roasted during drying. It takes a lot of time to make, hence the name. At present, most of the domestic black tea is Gongfu black tea, such as Dianhong Gongfu, Qihong Gongfu, etc.

Classification according to the integrity of tea leaves

Black tea is divided into red strip tea and black broken tea according to the integrity of the leaves. The leaves of red strip tea are completely in the shape of strips. Both souchong black tea and gongfu black tea belong to red strip tea. In contrast, broken black tea has gone through a chopping process and will not appear in the shape of complete ropes.

On the market, according to different chopping techniques, it is also divided into traditional black broken tea, Rotovane black broken tea, CTC black broken tea, LTP black broken tea, etc. The difference between these black broken teas with different names lies in the different production machines, resulting in different appearance and taste of the black broken tea.

Due to its high leaching efficiency and strong taste, black crushed tea is mainly used to prepare tea, such as adding milk, juice, etc. to make drinks with different flavors. Picture


Classification by place of origin

Although black tea can be classified according to production process and leaf integrity as mentioned above, it is customary in the market to classify black tea according to place of origin and name it accordingly.

There is actually a reason for classifying by place of origin. Many foreign black teas, including foreign black tea, are also named after their place of origin, such as Darjeeling black tea, Assam black tea, etc. This is because different varieties are suitable for growing in different producing areas, and different regional environments have a great impact on tea, enough to make people drink the difference.

Black tea is famous for its sweetness and deliciousness. In the eyes of many people who drink oolong tea and Pu'er tea, black tea is a tea with "no connotation". They believe that black tea is too easy to understand, it is nothing more than fragrant and sweet, suitable for all ages, and lacks layers and changes.


It is true that except for Jin Junmei and Lapsang Souchong, there seems to be no "precious tea" among black teas on the market. There is widespread prejudice against black tea in the market, which has led to fewer and fewer people spending time on refining black tea, and fewer and fewer people thinking about black tea.

YuanJia131

Black tea can be added with milk and honey.