The Chinese call hong cha (red tea), but do not let the name confuse you. China black tea could not continue in the taste and color of what the West as “red tea” – tea roibboos. Like all traditional teas, comes from China black tea from the leaves of the Camellia sinensis plant, originally grown in Yunnan province in China and export to foreign markets. Today, China black tea is still a favorite among tea drinkers, especially the British, where black tea is still the most important ingredient in tea English Breakfast. The Chinese call hong cha because of the color of the fluid infusion and the edges of the leaves red oxidized. At a time when it is said that China was considered the black tea of inferior quality and not by the Chinese themselves wanted and has been exported. That’s probably why to this day, black tea, which is what everyone outside of China, said when it comes to tea, then it means the tea in China to understand, tea green. No matter who the black teas, from today and not perceived as coming from a lower quality tea. Antoher name for China Black tea is Congous – its name in the international trade of tea trade. The name actually comes from the Chinese conception Gong Fu or Kung Fu. Congous North are also known as Black Leaf Congous “Burgundy of teas from China and South Congous as Congous Red Leaf”, the teas of China Claret. “How China Black Tea The first step is to pick the black tea leaves for China to allow them to dry. Rolls, whose goal is to break the leaf surface and thus deprive the remaining moisture or juice, and the surface of the leaf sheath. The juice is that which contains polyphenols, or tannins, which are said to be powerful antioxidants and teas provide their health benefits. After rolling in the sheets air and under controlled heat and humidity will oxidize or ferment. In this process, and the polyphenols are oxidized and transformed into compounds called theaflavins, giving them the leaves of a bright coppery red. Another chemical reaction place and form theaflavins into another substance called thearubigins which ultimately China black tea its final dark brown or black. The theaflavins are also flavored “animated” and the combined brightness of black tea from China. The thearubigins, secondly, the strength of tea and a color charge. After a few hours, when the oxidation is complete, the fragrance of black tea from China changes the smell of “green” approach to “soft”. The last step is the drying and burning. In other words, if China black tea is exposed to extreme heat – even in a fireplace – the color of the leaves to change their characteristic black color. China Black tea types * Where Ching ( Fujian Province) – includes Lapsang Souchong and Panyang Dayeh * (Yunnan Province) * Dian Hong (Yunnan Province) * Hainan (Hainan Island, South China Sea) * Keemun (Keemun county, Anhui province) – contains Mao Feng , Hao-Ya, and Hong Ji * * Pingsuey Orange Pekoe (Lung Ching, District Hangzhou, Zhejiang Province) * Yi Chang (Hubei Province) * * In Yunnan Jian Zao (Sichuan Province)
