The production after withering, rolling, fermentation, drying processes four. The withering of strong enzyme activity, which is fully oxidized in the rolling and fermentation of tea polyphenols, forming a unique color, flavor and taste, and after high temperature drying destroy enzyme activity, so as to form a unique quality is fixed. The quality characteristics of red soup and red leaves, from its appearance and quality, there is a small Black Tea, red tea and Kung Fu Black Tea 3.