Black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols takes place. The composition of fresh leaves changes greatly, and tea polyphenols are reduced by more than 90%. New components and aroma substances such as theaflavins and thearubigins are produced, which are characterized by black tea, red soup, red leaves, and sweet and mellow taste. Qimen black tea is the most famous black tea variety. Black tea is a fully fermented tea, which is made from suitable new tooth leaves of tea trees through a series of technological processes such as withering, rolling (cutting), fermentation and drying. Withering is an important process for the initial production of black tea, which is called "black tea". Black tea gets its name because the tea soup and the bottom color of the leaves are red after the dry tea is brewed. Chinese black tea varieties mainly include Rizhao black tea, Qihong, Zhaoping red tea, Huohong, Dianhong tea, Yuehong tea, Quancheng red tea, Suhong tea, Chuanhong tea, Yinghong tea, Dongjiang Chuyunxian black tea, etc. In 2013, Dongjiang Chuyunxian black tea in Hunan was awarded the special prize of "Chinese Tea Cup".
The efficacy and influence of Chinese tea Tea has the effect of refreshing, refreshing and clearing the mind. It can be used to treat headache, red eyes, epilepsy and other diseases. It is cool in nature, enters the heart, lung meridians, and has the effect of moistening the lungs. It is suitable for patients who are upset, thirsty, cold, pharyngitis, and sore throat. Tea also contains tea polyphenols, caffeine and other ingredients, which can promote digestion, promote the metabolism of body fat, inhibit the absorption of lipids, improve the secretion of gastric juice, and promote appetite. Tea also has the effect of diuresis, which can be used to treat adverse urination, edema, and oliguria. In addition, tea also has the effect of lowering blood pressure, blood sugar and blood fat.
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