Black tea, black tea is named after the tea soup and leaf background of the dry tea. It belongs to the full fermented tea. Black tea is based on the sprouts and leaves of the tea tree as the raw material. Refined. Black tea can generally be divided into three categories according to the method of processing and produced by its processing and produced: small breeding black tea, gongfu black tea, red tea and black tea rare. Let me introduce the process of making the black tea process in detail. Black tea process production process? The chemical reactions of polyphenols in the process of black tea have changed the chemical composition in fresh leaves, which will produce ingredients such as lutein and catechin. The aroma increases significantly than fresh leaves, forming black tea Unique colors, fragrance, and taste. The production process of black tea is divided into: fresh leaves, thick, twist, fermentation and drying. Fresh leaves:? Fresh leaves acceptance and management of fresh leaves are determined by the tenderness, uniformity, clarity, and freshness of fresh leaves. The acceptance of fresh leaves is based on the above four aspects of the price of fresh leaves. Withering:? Withering is divided into two ways: natural withering and withering slimming. Natural withering is where the fresh tea is placed indoors or outdoor sunlight is not very strong. After a certain time, the fresh tea loses a certain amount of water and turns into a state of withering. The withering trough and withering are placed fresh tea in the ventilation groove, and using hot air to speed up the withering process of fresh tea. This is currently the method of withering that is generally used. ? Stiring:? The effect of twisting is to make tea initially, while increasing the concentration of tea color, aroma, and taste, and promoting a series of chemical reactions by destroying leaf cells, so as to prepare for the next fermentation. Fermentation:? The essence of black tea fermentation process is to make the colorless polyphenols in the tea. Under the action of polyphenol oxidase, a red oxide polymer -black tea pigment. Part of the black tea pigment can be dissolved in the water, so red tea soup is formed, and the other part is still left in the leaves, forming a red leaf bottom. ? Dry: After fermentation, the tea needs to be roasted at high temperature, quickly evaporates moisture, and fixes the tea shape. At the same time, some high -boiled aromatic substances unique to black tea are also retained in the tea, which forms a unique to black tea houses. The mellow and sweet taste. The above is the introduction of the production process of black tea. A variety of nutrient elements such as acid and metropinine, which can help gastrointestinal digestion, promote appetite, can diuretic, eliminate edema, etc., black tea is biased, and it is more suitable for winter drinking.