Su Shi once commented: "Good tea and wonderful ink have intoxicating fragrance, which is a kind of' moral character * * *; Both of them are very solid, which can be said to be their' moral integrity'. For example, a saint and a gentleman may be black, white, beautiful and ugly, but their moral character and moral integrity are the same. "
Maybe you are asking about black tea.
Black tea belongs to post-fermented tea, which is unique to China. It has a long history of production, mainly in Hunan, Hubei, Sichuan, Yunnan, Guangxi and other places. The main varieties are Hunan black tea, Hubei Laobian tea, Sichuan Biancha, Guangxi Liubao tea and Yunnan Pu 'er tea. Among them, Yunnan Pu 'er tea enjoys a long-standing reputation at home and abroad.
Black tea is made from coarse and old raw materials through four primary processes: deactivation, rolling, fermentation and drying. Pile fermentation is the key process to determine the quality of black tea, and the length and degree of time will make obvious differences in the quality and style of finished tea. For example, the batch fermentation of Hubei old green tea is carried out after deactivation, rolling and frying. In the process of batch fermentation, the re-rolled tea leaves are piled into small piles, which are tightly packed and compacted to make them undergo biochemical changes under high temperature and high humidity conditions. When the pile temperature reaches about 60 degrees, turn over the pile, turn it inside and outside evenly, and then continue piling. The total time of stacking fermentation is 7-8 days. When water drops appear in the tea pile, the grass disappears, and the leaves are dark green or copper-colored, which is moderate, and then the pile is turned over to dry.
Black tea pressed tea, such as brick tea, cake tea, Tuo tea and Liubao tea, is an indispensable drink for ethnic minorities.