Black Tea, English Black Tea. During the processing of black tea, a chemical reaction centering on the enzymatic oxidation of tea polyphenols occurred. The chemical composition in the fresh leaves changed greatly, and the tea polyphenols decreased by more than 90%. New components such as theaflavins and thearubigins were produced. . Aroma substances increased significantly compared with fresh leaves. So black tea has the characteristics of black tea, red soup, red leaves and sweet taste alcohol. China's black tea varieties are most famous for Qimen black tea, which is the second largest tea in China.
Black tea is a full-fermented tea, which is tea made from a suitable tea tree new tooth leaf as a raw material and with a series of technological processes such as withering, rolling (cutting), fermentation, and drying. Withering is an important process for the initial production of black tea. Black tea is called “black tea” in the initial system. Black tea is named after its tea brewed with tea and its leaf color is red. Chinese black tea varieties mainly include: Rizhao black tea,  blusher, Zhaopinghong, Huohong, blusher, Yuehong, Quanchenghong, Quanchenglv, Suhong, Chuanhong, Yinghong, Dongjiang Chuyunxian tea, etc. Qimen black tea is the most famous. In 2013, Dongyun Chuyunxian Tea in Hunan Province won the “China Tea Cup” special award.