Factory For Black Tea For Hair - CTC Black tea – Yibin Tea Industry

In the early 1930s, William Mckercher (William Mckercher) invented the CTC machine. This kind of machine can crush, tear, and curl the withered tea leaves at one time. This method of processing tea, CTC, is the first letter connection of the English words of these three steps.

Others include:

Pekoe abbreviated as P): Pekoe

Broken Pekoe (BP): Chopped or incomplete pekoe

Fannings abbreviated as F: refers to thin slices smaller than crushed pekoe.

Souchong (S for short): Souchong tea

Tea powder (Dust abbreviated as D): tea powder or matcha

CTC black tea is rich in vitamins, glutamic acid, alanine, aspartic acid and other nutrients, which can help gastrointestinal digestion, promote appetite, diuresis, and eliminate edema.

C.T.C black broken tea has no leaf tea flower color. Broken tea is firm and granular, the color is dark brown and oily, the inner flavor is strong and fresh, and the soup color is red and bright.

Distinguish the quality of broken black tea:

(1) Shape: The shape of broken black tea must be uniform. The broken tea particles are tightly rolled, the leaf tea strips are tight and straight, the tea pieces are wrinkled and thick, and the bottom tea is sand-grained, and the body is heavy. The specifications of broken pieces, slices, leaves, and ends must be distinguished. The broken tea does not contain the powdered tea, the powdered tea does not contain the powdered tea, and the powdered tea does not contain the dust. The color is black or brown, avoiding gray or yellowing.

(2) Taste: Comment on the taste of broken black tea, with special emphasis on the quality of the soup. The soup is thick, strong, and refreshing. Concentration is the quality basis of broken black tea, and freshness is the quality style of broken black tea. Broken black tea soup requires strong, strong, and fresh. If the soup is light, dull, and old, the quality of the tea is inferior.

(3) Aroma: The high-grade broken black tea has a particularly high aroma, with fruity, floral and sweet scent similar to jasmine. You can also smell the tea when you want to taste it. Dianhong, the broken black tea from Yunnan in my country, has such a fragrance.

(4) Soup color: red and bright is better, dark and muddy is not good. The color depth and brightness of black broken tea soup are the reflection of the quality of the tea soup, and the tea soup curd (mushy after cold) is an excellent performance of the soup quality.

Overseas review: Foreign tea people are accustomed to reviewing with milk: adding fresh milk to each cup of tea soup with an amount of about one-tenth of the tea soup. Too much added is not conducive to identifying the taste of the soup. After adding milk, the color of the soup is bright pink or bright brown-red, light yellow, reddish or light red is better, dark brown, light gray, and grayish white are not good. The taste of the soup after milk is required to still be able to taste the obvious tea taste, which is the reaction of the thick tea soup. After the tea soup is entered, the cheeks are immediately irritating, which is a response to the strength of the tea soup. If you only feel the obvious milk taste and the tea taste is weak, the quality of the tea is poor.

You can add brown sugar and ginger slices to drink broken black tea. Drink it slowly while it is warm. It has the effect of nourishing the stomach and makes the body more comfortable. However, it is not recommended to drink iced black tea.

After brewing Sichuan Gongfu black tea, the inner essence is fresh and fresh with the aroma of sugar, the taste is mellow and refreshing, the soup is thick and bright, the leaves are thick ,soft and red. It is a good black tea drink. Moreover, drinking Sichuan Gongfu black tea can also maintain good health and is good for the body.