Fermentation Red Translucent Soup Sweet Pleasant Taste Safe Healthy Drinking

The aroma of black tea primarily originates from the aromatic substances inherent in the fresh leaves of black tea. During the production process of black tea, chemical and physical reactions occur through processes such as withering and fermentation, which also contribute to the development of tea aroma. Therefore, the aroma of black tea is prominent, enduring, and persistent.

Black tea is a fully fermented tea, which is sweet and mildly warm without being dry. It is rich in various nutrients, making it more suitable for drinking in autumn and winter. However, depending on personal preference, drinking black tea in spring and summer is also a good choice.

When brewing black tea, it is recommended to control the water temperature around 85°C to 95°C. Black tea is a relatively sensitive tea. High temperatures can bring out the high aroma of black tea, but at the same time, the tea soup may taste bitter and sour. Low-temperature tea soup has a milder taste, but the aroma is subdued

1. Try not to steep tea leaves in water for too long, and it is better to separate the tea from the water.
2. It is better to drink warm tea, and the tea soup should be golden yellow. Black tea will become thick and red after being steeped for a long time, and the taste will be poor.
3. Do not drink black tea directly during a cold or while taking medication.