Black Tea

Black tea, created in the early 17th century (some believe that it was the 19th century), originated from today's Tongmuguang, Wuyishan City, Fujian. It is also called Souchong Black Tea, which is the first black tea in the world.
Black tea is characterized by red liquid and red leaves.
The rough process technology of black tea is: plucking fresh leaves → sun withering → twisting or cutting → fermenting → drying.

Black tea is classified into black stripe tea and black broken tea. Black stripe tea production requires full fermentation. The flavor is mellow and sweet. It is compressed by two rollers at different speeds, cut and rolled. The fermentation degree is light. The polyphenol content in the tea is high. The taste is strong and fresh. In general, black stripe tea is suitable for drinking without seasonings while red broken tea is more suitable for drinking with other additives.

Black stripe tea is classified into Gong Fu(Kongfu) and (Xiao Zhong)Souchong black tea. The famous Souchong include: Jin Jun Mei, Zhong Shan Xiao Zhong(Lapsang souchong), famous Kongfu black tea include: Keemun, Dian Hong Gold Buds, etc.