Black, suitable for the production of the goods to the new tea Yaye for raw materials, the wilting stressed that rolled (cut).  Fermentation.  Typical drying process from refining.  Because of dry tea and brew the tea color in red tones, Gu Ming.  Tea at the beginning of creation known as the "Uzbek tea."  In the processing of black tea in a tea polyphenols in the enzymatic oxidation of the chemical reaction center, the leaf changes in the chemical composition of larger, tea polyphenols reduced more than 90%, had a theaflavins, tea and other new red - components.  Aroma substances from the more than 50 kinds of fresh leaves, to over 300, part of caffeine.  Catechins and theaflavins Tongxinluo delicious taste of the complex, thus forming a black, Zihong TANG, autumn leaves and sweet Weichun quality characteristics.  Note: The Complex: this refers to the production or the formation of black tea into the decomposition of aromatic substances, testing specific term, than "synthetic" letter wider meaning.  Complex: This refers to a taste of tea "thick (thick), strong (strong), fresh (cool) characteristics of the rich soluble substances, including Anjishan acid, (especially Theanine), catechin, Huang - tea, caffeine, in pectin, phenolic substances and Flavor oxides, as well as other substances. due to the complex composition of these substances, formed a black Xianchun Sweetest quality characteristics.
 Second, tea manufacturing process
 China's efforts include black tea, broken black tea and black tea were small, its system similar law has Wilt, rolled, fermented and dried four processes.  Various features of the quality of black tea are Zihong TANG Hongye, the formation of the Competition, have similar chemical change, but changing conditions, there are differences on the extent of it.  Below tea as an example of efforts to brief tea manufacturing processes.
 1, Wilt
 Leaves are wilting after a period of time that water loss, certain of the hard and brittle stems YE Cheng wilting withers status of the process, the beginning of tea is the first system processes.  After Wilt, a proper water evaporation, soft leaves, enhanced toughness, ease of Form.  In addition, this process and to Jingcaomei disappear, tea fragrance For now, the formation of black tea aroma is an important stage of processing.  Wilt natural methods are wilting and withering Wilt two slot.  Wilt natural tea will be shared in the thin indoor or outdoor sunlight is not strong, take a certain amount of time left.  Wilt trough wilting leaf is placed in ventilation shafts, with hot-air to accelerate the process of withering, it is now widely used method of wilting.
 2, rolled
 The purpose of tea rolled with the same green tea, tea rolled in the process of forming color and flavor enhancing concentration, at the same time, because of the damaged cells to facilitate the role of the enzyme necessary oxidation, conducive to the smooth progress of fermentation.
 3, fermentation
 Fermented black tea production is a unique stage, after fermentation, reddening of the green leaf color, a black and red leaves Zihong TANG quality characteristics.  Its mechanism is in the rolled leaves role, the organization received membrane structure damage, increased permeability, and polyphenols oxidase full access, under the enzymatic oxidation of a role, other chemical composition has also experiencing profound changes , a green tea-change, the formation of black tea scented color quality.  It is now generally used for fermentation time and temperature control of fermentation.  Fermentation appropriate, and leaves absorb the color red, old Yehong, Fengjing, grass gas disappeared, a fruit-ripening.
 4, drying
 Drying is good fermented tea billet, high temperature baking, rapid evaporation moisture to dry durability of the process.  The aim is three-fold: the use of high-temperature rapid passive activity, and stop fermentation; moisture evaporation, smaller, fixed shape, and maintain stem degrees to prevent mildew; distributed most of the low boiling point grass smells, and intensified and retain high boiling point aromatic substances, access tea unique Tianxiang.
 Third, the black tea varieties
 1, small kind of tea
 China opened a black era.  Origin of the 16th century.  Wuyishan area for the first invention of the black race.  1610 Netherlands businessman first imported to Europe is the tea Sung On County in Fujian Province Xingcun production of the small tea (today known as the "race is Hill").  To the mid-18th century, evolving from the efforts of black tea.  From the 1880s onwards, in particular the efforts of black tea in the international market has been dominant.  Small kind of tea is a specialty of Fujian Province, is kind of small mountains and mountains of the small species.  Hill is produced in the kind of small-Sung On Tsuen Dongmu County Commissioner area, also known as "Dongmu Commissioner race" or "Xingcun" small species.  Governance, but foreign, Gutian.  Shaxian and Jiangxi Yanshan, and other places followed by the production quality is a small mountain of black, collectively, "Hill race" or "artificial race."  In the kind of black tea in a small, but the small mountain of a century is not bad, mainly because of production since the Wuyi mountains, and Sung On Xingcun Dongmu County Commissioner area, the vein is located in the northern section of Wuyishan, 1000 to 1500 meters above sea level, and Warm Winter Summer cooler, with an average annual temperature of 18 C and annual rainfall of 2,000 mm around all day between spring and summer clouds around Liao, tea garden soil is fertile, lush tea growth, leaf quality hypertrophy, a young and good-quality tea especially outstanding.
 2, more tea