When it comes to black tea and black tea, many people will be confused, isn't it the same kind of tea?Actually, they are two very different types of tea. Black tea, well-known representatives include Keemun black tea, Darjeeling black tea, etc., it is a fully fermented tea, which is characterized by red and bright tea soup and rich fragrance. Black tea, on the other hand, is a kind of post-fermented tea, represented by Pu'er tea, Liubao tea, etc., which is unique in the participation of microorganisms in the aging process, and the tea soup is darker in color and mellow in taste.
Before diving into the differences between black tea and dark tea, we need to understand the basic classification of tea. According to the degree of fermentation, tea can be divided into green tea (non-fermented), oolong tea (semi-fermented), black tea (fully fermented), etc. And the black tea here does not refer to the degree of fermentation, but belongs to a special type of post-fermented tea.
In the process of making black tea, it goes through key steps such as withering, rolling, fermentation and drying. Its fermentation refers to the biochemical reaction inside the tea under the action of oxygen, which oxidizes the polyphenolic compounds in the tea leaves, resulting in the unique color, aroma and taste of black tea. This fermentation process is done in the process of making tea.
Black tea, on the other hand, is a post-fermented tea, which is characterized by microbial fermentation during storage by aging or artificial stacking after it is made. Pu'er tea, for example, is a typical black tea. Its unique fermentation process gives Pu'er tea the characteristics of becoming more and more stable over time.
In terms of food sourcing, high-quality black tea usually uses one bud and one leaf or one bud and two leaves of the tea tree as raw materials, while black tea often uses more mature leaves. In terms of variety advantages, black tea is suitable for ready-to-drink, and the flavor tends to be more stable, while the advantage of black tea lies in the aging potential, and the older it is, the more fragrant it becomes. In terms of deep processing, black tea is mostly directly drunk, while black tea can be made into brick tea, cake tea and other forms.
To understand the difference, you can compare black tea to a "classic" that shows all its charm as the instrument is playedBlack tea, on the other hand, is like "wine", which needs to go through time to exude a unique mellowness.
Now let's explore the differences between black tea and black tea in terms of nutritional pairing, Chinese cooking, how to eat, and creative recipes. In terms of nutrition, black tea is rich in tea polyphenols and caffeine, which can refresh the mind, while black tea is rich in microbial fermentation and contains more probiotics, which is beneficial to intestinal health.
In Chinese cooking, the fragrance and distinct taste of black tea are often used in dishes such as tea smoke to add a unique flavor to food, such as the famous "Longjing shrimp", which uses the principle of green tea, and if black tea is used, it can also create a unique cuisine. Black tea is often paired with meat, such as adding pu-erh when making braised pork, which can remove the smell and increase the flavor, and can also promote digestion.
Exploring different ways to eat it around the world, black tea is often eaten with milk and sugar in the West, forming a unique "English afternoon tea". In China, drinking black tea has a unique tea drinking culture, such as Tibetan people drinking butter tea, which is to mix black tea with ghee and salt, resulting in unique nutrition and flavor.
In terms of creative recipes, black tea can be used to make desserts such as tea-flavored cakes and tea-flavored biscuits, while black tea can be used to make new dishes such as Pu-erh tea eggs and Pu-erh stewed chicken.
Through these rich and diverse applications, it is not difficult to find that black tea and black tea present not only the enjoyment of taste, but also the embodiment of culture and lifestyle.
When I recall some of my experiences in cooking and drinking tea, I often encounter challenges in maintaining the freshness of my tea. Since black tea is a fully fermented tea, it should be sealed and moisture-proof when stored to avoid cross-flavoring. The storage of black tea is even more elaborate, with proper ventilation and proper humidity essential for its aging.
In terms of appreciating the quality of tea, I gradually learned to judge by observing the shape and color of the tea, smelling the aroma, and tasting the taste. The strips of black tea should be evenly knotted, the soup color should be red and bright, and the aroma should be high and longBlack tea is best for its thousand-year-old fragrance, rich soup color and mellow taste.
As far as culture and art are concerned, both black tea and black tea carry profound cultural connotations. Black tea is almost a display of the art of life in the UK, while in China, Pu'er and other black teas are often appreciated together with calligraphy and painting, **, etc., which are considered to be a symbol of taste and cultivation.
Through these years of tea tasting and tasting life, I feel more and more that black tea and black tea are not just a single drink, but also the wisdom of harmonious coexistence between man and nature, and the crystallization of historical and cultural precipitation.