Fermented black tea is called dark tea. It can only be found in China’s tea. Dark tea is often made from older or more robust ingredients. As a result of the prolonged fermentation period during production, the finished product has the appearance of black bloom and is referred to as dark tea.
The production of dark tea involves putting the fresh leaves through a series of sophisticated kneading and rolling operations before drying them. Clause of dark tea folded in a manner similar to a loach, the colour of which is black oil, the colour of the beverage is orange, and the colour of the tea leaves’ expanse is a brownish red with a strong scent and a pine smoke smell. brewing technique for black tea The manufacture of dark tea includes processes such as fermentation or after fermentation has been completed, as well as part of the tea being pressed into tea bricks, loose tea, and tea bread.
As the degree of approximation of fermented dark tea, brewing it with basically the same sort of fermented dark tea, such as loose tea in the tea, Liupu tea, and ancient Luan tea, is normally how the teapot is used for the brewing process. The process of making the beer: The recommended amount of dard tea to use is around one half or one third of the teapot, and the water should be heated to a temperature of one hundred degrees Celsius. Starting with the second bubble, increasing the soaking period by 30 seconds to one minute. After that, increasing the duration by 20 seconds every bubble allows for four or five further brews. If you want to use puer tea, you have to smash the bread first, and then proceed with the procedure described above.
The process of brewing China pressed tea is diverse owing to the regional and ethnic variances that exist across China. Tea bricks account for the majority of China’s current output of pressed tea. When compared to loose tea, tea bricks are packed more firmly, making it more challenging to brew tea using boiling water. Be broken while the first brick is being used for tea-drinking and brewing in the jar or pot. In order to get complete extraction of flavour and aroma from black tea, the brewing procedure must still include regular stirring.
Fermented black tea is called dark tea. It can only be found in China’s tea. Dark tea is often made from older or more robust ingredients. As a result of the prolonged fermentation period during production, the finished product has the appearance of black bloom and is referred to as dark tea. The production of dark tea involves putting the fresh leaves through a series of sophisticated kneading and rolling operations before drying them. Clause of dark tea folded in a manner similar to a loach, the colour of which is black oil, the colour of the beverage is orange, and the colour of the tea leaves’ expanse is a brownish red with a strong scent and a pine smoke smell.
brewing technique for black tea ,The manufacture of dark tea includes processes such as fermentation or after fermentation has been completed, as well as part of the tea being pressed into tea bricks, loose tea, and tea bread. As the degree of approximation of fermented dark tea, brewing it with basically the same sort of fermented dark tea, such as loose tea in the tea, Liupu tea, and ancient Luan tea, is normally how the teapot is used for the brewing process.
The brewing method: Dard tea consumption is about one-half or one-third of a teapot, the temperature of the water is 100 degrees Celsius. Soaking time from 30 seconds to one minute, starting from the second bubble, increased 20 seconds per bubble, can brew four or five times. If use puer tea bread must first be crushed and then to the above method of brewing.
China pressed tea due to regional differences, ethnic differences, the brewing method is different. Most of China’s current production of pressed tea is tea brick, compared to loose tea, tea brick is more tightly, so difficult to brewing tea with boiling water. Be broken when the first brick tea-drinking, brewing in the pot or jar. In the brewing process, dark tea still needs stir constantly to make the tea full leaching.
The benefits of black tea
Black tea is a very popular drink in the world. The study found that drinking black tea regularly helps health.
Black tea in addition to contains a variety of water-soluble vitamins, but also rich in trace elements of potassium. When brewing tea, the 70% soluble tea in potassium. Potassium has enhanced the role of the heart blood circulation and reduces the consumption of calcium in the body. Manganese contained in black tea is the bone structure is one essential element. Frequently drinking strong black tea is also good for the bone.
The study also found that drinking black tea help to reduce coronary artery disease, and reduce the risk of stroke and certain cancers. Black tea contains a kind of flavonoid, whose role is similar to anti-oxidants, can prevent stroke and heart disease.
A recent study shows: people who drink a cup of tea every day and not tea compared, the risk of heart disease of the former is lower 40% than the latter. The study tracked 50 heart disease patients, who within a month, in addition to drinking water daily and drink 4 cups of tea and found significant improvement in vascular function, and control of this blood flow and prevent blood clots endothelial cells are closely related, but doctors also noted that this does not mean that black tea can replace drugs.
Black tea can help gastrointestinal digestion, improve appetite, maybe diuretics, and eliminate swelling. In the prevention of diseases, the antimicrobial of black tea is strong; gargling with black tea can lead to anti-viral influenza, prevention of tooth decay and food poisoning, lower blood glucose levels, and hypertension.
The researchers said that drinking black tea may be on personal health, help is limited, but on the whole, its impact is still to be ignored.
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