Yunzhen-KUI HONG

Black tea is named after the red color of the tea and the red color of the leaf base after the brewed dry tea. It is a fully fermented tea. After fermentation, the chemical reaction of tea polyphenols in black tea is reduced by more than 90 percent, and new components such as theaflavins and theaflavins are produced. The earliest Black tea in the world was invented by tea farmers in Wuyi Mountain tea area in Fujian Province during the Ming Dynasty of China and introduced to Europe in 1610, known as "black tea".

Huangshan Mountain Range is the center of the southern Anhui mountains. Trunk along the northeast to the south west spread, Miangeng 150 kilometers, east Anhui Zhejiang border Tianmu Mountain, southwest winding to Jiangxi, north and Jiuhua Mountain connected to the south to Tunxi Basin. Xianyuan Town in Huangshan District is located in the hinterland of Huangshan Mountain, with superior natural conditions, abundant mountain trees, warm and moist soil layer, abundant rainfall and clouds, which is suitable for the growth of tea trees. Moreover, the main variety of local tea -- persimmon tea contains rich substances and high enzyme activity, which is suitable for the preparation of black tea.

Yunzhen "Kui Hong" is the raw leaves of the top persimmon dacha at an altitude of 400 meters above sea level before and after picking grain rain through the typical traditional process of withering, rolling, fermentation, drying, etc.

The original leaves of the Yunzhen "Kui Hong" wither naturally in the pure oxygen-rich natural environment of the mountains at an altitude of 400, and the original leaves evenly lose the right amount of water. During the withering process, the contents of the tea will have a certain degree of chemical change with the pure oxygen-rich mountains, so that the grass air will be lost and the flower aroma will remain. The full manual rolling of Yunzhen "Kui Hong" is conducive to the moderate destruction of the primary leaf cells, the uniform overflow of the primary leaf juice, accelerating the oxidation of tea enzymes. After all the hand-rolled Kui Hong brewing, the tea juice is more soluble in water, the soup color is especially bright, fruity, sweet and sweet, enjoy the reputation of the leader in black tea.