Wuzhishan Black Tea [Hainan Wuzhishan Specialty]

What is Wuzhishan black tea? Authentic Hainan Wuzhishan specialty: Wuzhishan black tea

Content summary:Do you want to know what Wuzhishan black tea is? This article is a detailed introduction to the local specialty of Wuzhishan in Hainan, Wuzhishan Black Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Wuzhishan Black Tea. The full text takes about 6 minutes to read, mainly including the basic introduction of Wuzhishan Black Tea and its nutritional value? What are the product characteristics of Wuzhishan black tea? Wait

Basic Introduction to Wuzhishan Black Tea

Good mountains and good water make good tea. Wuzhishan is the core area of forest biodiversity conservation and an important water source conservation area in our province. It belongs to a typical low latitude and high-altitude tropical marine monsoon climate, with abundant rainfall and fog, abundant light, heat, and water resources, slightly acidic soil, and deep and fertile soil layers. It has unique natural conditions for the development of tea production and is the southernmost high-altitude cloud tea production area in China. It is precisely relying on the unique ecological environment and natural climate that the excellent quality of Wuzhishan tea has been achieved and is highly welcomed by the market

Black tea is a refined tea made from suitable tea tree new tooth leaves through a series of processes such as withering, rolling (cutting), fermentation, and drying. Hainan black tea mainly comes from Hainan large leaf tea and is mainly distributed in the Wuzhishan and Jianfengling areas, especially the black tea produced in the Wuzhishan tea area. Hainan black tea has a fragrance that permeates the world, and the entire tea industry is very prosperous. It has been exported to various parts of the world and has become a popular souvenir for islanders and tourists

Black tea is made by fermentation and roasting. During fermentation, the tea leaves turn into red oxides under the action of oxidase, becoming black tea. Black tea has a mild quality and a mellow taste. In addition to containing various water-soluble vitamins, it is also rich in trace element potassium. After brewing, 70% of potassium is soluble in the tea water. Potassium has the effect of enhancing cardiac blood circulation and reducing the consumption of calcium in the body. Due to the manganese content in black tea being one of the essential elements for bone structure, drinking black tea regularly is also beneficial for strong bones. There are reports abroad that drinking black tea regularly has the effect of preventing and treating influenza, stroke, and skin cancer

Black tea is rich in various nutrients such as carotenoids, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid, etc. During the fermentation process of black tea, the chemical reactions of polyphenolic substances cause significant changes in the chemical composition of fresh leaves, producing components such as theaflavins and thearubigins. Their aroma is significantly increased compared to fresh leaves, forming the unique color, aroma, and taste of black tea

1. External sensory characteristics

Wuzhishan black tea appearance: tight and plump, brown and oily

Soup color: bright red amber color; Aroma: Milk honey aroma

Taste: Sweet, mellow, and smooth; Leaf base: plump, soft, red and shiny. Its typical quality characteristics are "amber soup, milk honey fragrance"

2. Intrinsic quality characteristics:

Wuzhishan black tea is rich in tea polyphenols, theaflavins, various free amino acids,

acids, minerals and other nutrients.

. Among them, the water extract is ≥ 34.0%,

total ash content is ≤ 7.0%, tea polyphenol content is greater than or equal to 10%, free amino acid content is

content is greater than or equal to 1.5%, caffeine content is ≥ 2%, theaflavins content is ≥ 0.1%, and thearubigins content is ≥ 2.5%