Varieties of black tea

Black tea is a fully fermented tea (100% fermentation degree), which is refined from the new buds and leaves of tea trees suitable for making this product through typical processes such as withering, rolling, fermentation and drying.
Black tea is named for the red color of the tea soup and leaves after brewing dry tea. It is the most consumed tea in the world. Black tea can be roughly divided into 3 types, namely Souchong black tea, Gongfu black tea and broken black tea.
1. Souchong black tea
Souchong black tea is a kind of black tea unique to Fujian Province, which is traditionally smoked with pine needles or pine wood. Produced in Tongmuguan, Xingcun Township, Chong'an County (now Wuyishan City), Fujian Province, it is called "Zhengshan Souchong", and its adjacent areas such as Zhenghe, Tanyang, Gutian, Shaxian and other places in Fujian are called "Waishan Souchong". Souchong black tea is the oldest black tea, and also the originator of the world's black tea. All other black teas are evolved from Souchong black tea.
2. Kung Fu black tea
Gongfu black tea is a traditional black tea in my country. Gongfu black tea has a wide range of origin and is mainly named after the abbreviation of the place of origin.Representative tea types: Qihong, Dianhong, etc.
3. Broken black tea
Black broken tea is granular black tea. After the fresh tea leaves are withered and rolled, they are cut into granular fragments by machine, and then fermented and dried to make them. "Fine tea" is one of the most drinkable black tea varieties in the world today. Its taste requires strong and fresh (thick, strong, fresh). After brewing black tea with boiling water, the tea juice is leached quickly and the leaching amount is also large, which is suitable for drinking with sugar and milk after one-time brewing. In order to facilitate drinking, the broken black tea (usually 2 grams) that can be brewed into a cup of tea soup is often packed in a special filter paper bag and processed into "tea bag".