Black tea is a fully fermented tea, which is characterized by the color of the tea leaves, the brewed tea soup and the red color of the leaf base.The production process of black tea includes typical process steps such as withering, rolling, fermentation and drying. In the fermentation process, the tea polyphenols in the tea undergo enzymatic oxidation reaction, converted into theaflutin and thearubinin and other substances, so the taste of black tea is sweeter, less irritating, and more friendly to the stomach. Black tea is rich in vitamins, caffeine, amino acids, minerals, polysaccharides, tea polyphenols and other nutrients, and has the effect of assisting in lowering blood sugar, blood pressure and blood lipids. In addition, the tea pigments in black tea have antioxidant, anti-tumor, anti-inflammation, anti-bacterial, anti-mutation, anti-virus, deodorization and other effects. Black tea is produced in many countries, including China, India, Sri Lanka, etc. In China, black tea is produced in Anhui, Sichuan, Yunnan, Fujian, Hunan and other regions. There are various varieties of black tea, including Congou black tea, small kinds of black tea, red broken tea and so on.
