How is Keemun black tea graded? Keemun black tea production process

Tea lovers who like to drink Keemun black tea know that they should smell the aroma first and then taste it before drinking. They should taste it slowly and carefully. Good Gongfu black tea can generally be brewed 2-3 times. You may not know that fermentation is the key to the quality of Keemun black tea and the decisive process of black tea turning red. Only after fermentation will the green tea leaves gradually turn red, forming the unique color, aroma and taste of black tea. Do you understand?

Contents of this article

1. How are Keemun black tea grades classified?

2. The production process of Keemun black tea

3. Can Keemun black tea be brewed directly?

How is Keemun black tea graded?

Keemun black tea is divided into the following categories based on its appearance and quality: gift tea, special tea, special grade, first grade, second grade, third grade, fourth grade, fifth grade, sixth grade, and seventh grade.

1. Li tea: The appearance is delicate and neat, with many tender hairs and tips, moist color, and a fresh, sweet and refreshing tender fragrance, forming a unique Qihong style. The water color is bright red, and most of the leaves are tender buds, which are bright in color, neat and beautiful.

2. Special tea: The appearance is thin and neat, with tender hairs visible, uniform length, moist color, mellow aroma, and tender, fresh and sweet taste. The leaves have fewer tender buds than gift tea and are brightly colored.

3. Special grade: The appearance is tight and thin, the tender hairs are visible, the color is moist, uniform, fresh and tender with a unique Qihong style, the water color is bright red, the bottom of the leaves is obviously tender, neat and colorful.

The production process of Keemun black tea

1. Picking: Keemun black tea is picked in spring and summer, and the best time is from April 5 to 15, which is after Qingming and before Guyu in the lunar calendar.

2. Withering: The first step after picking fresh leaves is to start with withering. Withering is to spread the picked fresh leaves out to dry so that the moisture in the leaves is evenly dissipated, causing the leaves to wilt and die.

3. Rolling and twisting: It is the process of rubbing the withered leaves like dough to form them into strips. During the rolling process, it is important to break the cells in the tea leaves, allowing the tea polyphenols in the tea leaves to come into contact with oxygen in the air to undergo enzymatic oxidation, which is also conducive to the formation of the aroma of black tea.

4. Fermentation: It is the key to the quality of Qihong tea and also the decisive process for black tea to turn red. Only after the rolled tea leaves are fermented, the green tea leaves will gradually turn into red, forming the unique color, aroma and taste of black tea.

5. Drying: The last step of the primary processing is drying. High-temperature baking can, on the one hand, terminate enzyme activity and prevent excessive fermentation; on the other hand, reduce the moisture content of the tea to below 7%, which is beneficial to the preservation of the tea; and thirdly, enrich and develop the aroma.

Can Keemun black tea be brewed directly?

Keemun black tea can be brewed directly. Put an appropriate amount of tea leaves in the tea set and pour in hot water heated to 90-95℃. After brewing, the aroma is strong and lasting. Pour it into a small cup after about 45 seconds, smell it first, and then taste it. When drinking, you should taste it slowly. Good Gongfu black tea can generally be brewed 2-3 times. Therefore, the best time to brew Keemun black tea at this time is about 3 minutes. The best water temperature for brewing Keemun black tea is about 90℃. The soaking time depends on the thickness, age, and grade of the tea leaves and the quality of the raw materials.