Basic Introduction to Sanjiang Black Tea
Sanjiang Tea (Sanjiang County) is located in the border area of Hunan, Guizhou, and Guangxi provinces, in the north of Sanjiang County. The region is characterized by undulating mountains, a humid climate with frequent mists, lush forests, crisscrossing streams, and tea gardens distributed at altitudes ranging from 800 to 1000 meters. There is no industrial pollution within hundreds of square miles around the tea gardens. The black tea is made from fresh leaves that consist of one bud and one leaf, which undergo full fermentation during processing, oxidizing the tea tannins, and then are finely processed.
Nutritional Value
During the processing of black tea, chemical reactions occur, resulting in significant changes to the chemical components of the fresh leaves. More than 90% of the tea polyphenols are reduced, and new compounds such as theaflavins and thearubigins are produced. The number of aroma substances increases from about 50 in the fresh leaves to over 300. Some caffeine, catechins, and theaflavins combine to form flavorful complexes, thus forming the characteristic qualities of black tea: red tea, red liquor, red leaves, and a sweet, pleasant taste.
Product Features
The liquor color is golden yellow, bright, and clear, with a rich, sweet, smooth taste. Drinking it fills the mouth with lingering fragrance, leaving a refreshing sensation.
Manufacturing Method
The dry tea and brewed liquor of black tea have a reddish hue, hence the name “black tea.” It is made from the new shoots and leaves of tea plants suitable for this product, through the typical processes of withering, rolling, fermentation, and drying.
Tasting Methods for Sanjiang Black Tea
Before drinking black tea, regardless of the method used, prepare the necessary tea utensils, such as a kettle for boiling water and cups or bowls for serving the tea. Use clean water to wash each item to avoid contamination.
Place 3-5 grams of black tea into each cup, or use 1-2 tea bags. If brewing in a pot, add the appropriate amount of tea to the pot and immediately pour in boiling water. Maintain a water temperature between 90 to 100 degrees Celsius. At the same time, preheat the Teapot and cups with hot water, a process known as warming the pot (and cups).
After placing the tea in the cup, pour in boiling water. For high-quality black tea, a white Porcelain cup is recommended to appreciate its color. Typically, fill the cup about eight-tenths full. If using a pot, first boil the water, then add the tea ingredients.
If brewing in a pot, place the tea leaves in the pot, pour in hot water, and cover the pot. This allows the aroma and flavor of the black tea to fully release into the hot water. Allow small-leafed teas to steep for 2 to 3 minutes and large-leafed teas for 3 to 5 minutes. When the leaves unfurl and sink to the bottom of the pot, no longer floating, the tea is ready to be enjoyed.