Dahongpao, many people look at this tea name thought what is the relationship between it and Black Tea, also some people mistakenly think that is actually Black Tea Dahongpao Dahongpao, does not belong to Black Tea, it belongs to Oolong Tea, six kinds of tea tea. In addition to not Black Tea Dahongpao, and what difference does it Black Tea >
Production process of different
Production process of combination of technology and Green Tea DaGongPao Black Tea, is the process most, technical requirements highest and most complex tea. The preparation method is very fine, the basic production process include: airing withering → → shaking Zuoqing → &rarr &rarr → fixing; rolling; drying process was &rarr.



Black Tea is fermented tea, tea is a new tooth suitable leaf as raw material, withering, rolling, fermentation, drying (cut) and a series of process and refined tea. Withering is an important process for early Black Tea.



Picking standard of different



Dahongpao picking and red Green Tea different, the fresh leaf picking standard for new shoots of growth to maturity (open three or four leaf), no leaf water, no damage, fresh and uniform. The fresh leaves can not be too tender, tender is too low, the aroma of the tea taste bitter; nor too old, too old, weak taste, aroma quality. It should be avoided in the rain and dew; different varieties and different rock tea, Shanyang Shanyin and don't dry different, not confusion.
The black tea with a single bud or a bud leaf, a bud two leaves, a bud three leaf as standard.

Different picking time:

Tea picking is extremely focused on picking time, the best quality Dahongpao tea in the summer after picking, followed by the spring of two, spring and winter tea quality, from high to low.



But Black Tea picking time before Qingming, which Mingqian tea is the best, but less yield limiting factors. After Qingming, as time goes on, the quality also drops.



The fermentation degree of different

Clovershrub growth limited to Wuyishan City Fujian origin, belongs to semi fermented tea. The Black Tea origin is widely distributed, representative and Keemun Black Tea “ ” Yunnan “ &rdquo, which belongs to the Dianhong; fully fermented tea.



The characteristics of different



Dahongpao is Oolong Tea in need, the shape of the cable tight knot, color green brown Xianrun, after brewing liquor color bright orange, red and green leaves. The quality of the most prominent place is fragrant orchid incense, incense high and lasting, “ Yan Yun ” obvious. Dahongpao is resistant to brew, brew seven or eight times still smell. Drinking tea, DaGongPao “ ” according to &ldquo ” tea; small pot of small slow drink formula, can really taste the flavor of tea tea. Note the heavy sweetclearfragrant /

In the process of black tea, the reaction of tea polyphenol oxidation to the center has occurred. The chemical components in fresh leaves change greatly, and the tea polyphenols decrease by more than 90%, which lead to the production of theaflavins, theaflavins and other new components. Aroma matter increased obviously than fresh leaves. So black tea has the characteristics of black tea, red soup, red leaves and sweet and mellow taste.



To sum up, from their own Dahongpao tea, and Black Tea are not the same, so although Dahongpao Tea in a scarlet letter, but in fact it belongs to green tea, Oolong Tea is in need, and Black Tea and Never mind too much.  </br