Chinese Black Tea, Stock Photography

During the processing of black tea, the chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs. The components of fresh leaves change greatly, and the tea polyphenols are reduced by more than 90%. New components and aroma substances such as theaflavin and thearubin are produced, which have the characteristics of black tea, red soup, red leaves and sweet and mellow taste. Qimen black tea is a famous black tea variety.。