Six knowledge points about black tea

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1. If the fermentation process for black tea is not properly executed, it may taste sour. Tea leaves that are dampened can also easily develop a sour flavor.

2. The brewing water temperature is generally between 90-95°C.

3. The shelf life of black tea is generally 3 years. Over time, the tea liquor becomes darker and more intense in color, while the aroma noticeably weakens in the second year. However, the smoothness and richness of the flavor improve.

4. Traditionally, black tea is classified as fully fermented tea (where catechins are completely oxidized and polymerized). However, due to market demand, manufacturers often shorten the fermentation time and retain a certain amount of catechins. As a result, many new teas on the market exhibit yellowish liquor, while only those with deeper fermentation levels produce distinctly reddish liquor.

5. The unique pine resin aroma of Lapsang Souchong black tea is achieved through the smoking and roasting process: after the tea leaves are rolled, they are placed on drying racks while pine wood is burned in outdoor stoves, allowing the leaves to continuously absorb the smoke fragrance of the pine wood during the drying process. (In recent years, as Tongmu Pass has prohibited the transportation of pine wood into the area, genuine Lapsang Souchong made with traditional methods has become increasingly rare on the market.)

6. In recent years, some markets have introduced the withering process of oolong tea into black tea production, resulting in a rich and distinct floral and fruity aroma, a more pure taste, and suitability for drinking in the same year.