Classification and efficacy of black tea

YuanJia131

The core process of black tea is withering, rolling, fermentation, and drying. According to the finished product form and processing details, it can be mainly divided into three categories:

1. Gongfu black tea: a traditional Chinese method, with complete strips and exquisite craftsmanship.

Representatives: Qi Hong, Dian Hong Gong Fu, Chuan Hong, Min Hong (Tan Yang Gong Fu, Bai Lin Gong Fu, Zheng He Gong Fu), etc.

2. Xiaozhong black tea: unique to Fujian, traditionally smoked and roasted with pine wood to produce "pine smoke aroma and longan soup".

Representative: Zhengshan Xiaozhong, Waishan Xiaozhong.

3. Red broken tea: an international mainstream, made into granular fragments through kneading and cutting processes, which is easy to quickly brew and produce a strong flavor. It is mainly used as a raw material for bagged tea and milk tea.

Representative: CTC Red Crushed Tea (India, Sri Lanka, Kenya, China Dianhong Crushed Tea, Yingde Red Crushed Tea, etc.).

Black tea has a warm nature and its main benefits include:

1. Warm stomach and dispel cold: After fermentation, tea has a mild nature and is suitable for people with cold stomach and body, which helps to warm the stomach;

2. Promote digestion: Caffeine and aromatic substances can stimulate gastric juice secretion, help digestion, and relieve greasiness;

3. Refreshing and relieving fatigue: The caffeine content is moderate, and the refreshing effect is milder and longer lasting than green tea;

4. Diuretic and anti-inflammatory effects: Caffeine and aromatic substances can promote kidney function, facilitating the elimination of excess water and waste from the body;

5. Antioxidant: Rich in theaflavins and thearubigins, it also has the ability to scavenge free radicals and resist oxidation, which is beneficial for cardiovascular health;

6. Regulating metabolism: Studies have shown that black tea also helps regulate blood lipids and blood sugar.