Keemun black tea

Keemun black tea, usually the abbreviation of Keemun Gongfu black tea, originates from the hilly basins of Keemun County, Anhui Province, China.

The quality characteristics of Keemun Gongfu black tea are: the appearance is tight and beautiful, the front seedlings are good; the color is dark and grayish, commonly known as "Baoguang"; the soup is red and bright; the aroma is strong and long, and it is like a flower, honey and fruit, also known as "Keemunxiang"; mellow taste, lasting aftertaste; soft red and bright inside the bottom of the leaf.

Indian Darjeeling Black Tea

Darjeeling black tea is produced in the Darjeeling plateau (close to the Nathula Pass, the open port of Tibet in China) in the foothills of the Himalayas in the northern state of Bengal, India.

The typical Darjeeling tea plantations are mostly distributed on the mountain slopes surrounded by clouds and mist all year round. They can fully receive the sunlight and rain, and the temperature difference between day and night is large.

The appearance of Darjeeling black tea is tight and thin, and the pekoe is exposed; it has a high aroma and strong, fresh taste; the soup is orange-yellow; the style is fresh and elegant, the top grade is especially grape-like, showing grace; the taste is delicate and soft, and it is called "the Champagne in tea" ".

Darjeeling tea is picked in spring, summer and autumn. Summer picks are particularly well-known for their rich aroma and rich taste.

Sri Lankan Uva Tea

Sri Lanka’s tea planting bases are mainly concentrated in the central highlands and southern lowlands. Tea leaves are divided into three categories according to the altitude of growth, namely, highland tea, middleland tea and lowland tea.

The 6 producing areas of Sri Lankan black tea include Uva, Uda Pussellawa, Nuwara Eliya, Ruhuna, Kandy and Dibra (Dimbula), each place of production presents different characteristics due to different factors such as altitude, temperature and humidity, among which Uwa black tea is the most famous.

The color of Uwa black tea soup is bright orange and red, and the top-grade noodle soup often shows golden circles; its flavor has a strong irritating flavor, revealing the aroma of mint and lily of the valley, the taste is mellow, although it is bitter and astringent, but the aftertaste is sweet.

Wuwa black tea is a typical highland black tea. June-September is the best production season. In addition to clear drinking, BOP grade tea is also suitable for making milk tea.

Comparison of three high-flavor black teas

Qimen black tea is famous for its elegant sweet floral fragrance, which resembles oriental women. The high content of geraniol, benzyl alcohol and 2-benzyl alcohol in Qimen black tea makes Qimen black tea present a strong rose fragrance and a strong woody fragrance, giving people a warm and elegant feeling.

Uwa black tea is famous for its sharp and unrestrained aroma, like a golden iron horse. Wuwa black tea is rich in compounds such as linalool and its oxides, jasminolactone, methyl jasmonate, etc., which makes Wuwa black tea have a refreshing fragrance of lily-of-the-valley flowers and a sweet and rich jasmine fragrance.

Darjeeling black tea is fresh and musky, graceful and luxurious. Darjeeling black tea is rich in ingredients such as linalool, geraniol, benzyl alcohol and 2-benzyl alcohol. The aroma characteristics are between Qimen black tea and Wuwa black tea, full and full of tension.

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