The Qinling Mountain Tea Series - Part 9: Qinling Black Tea

The raw materials for Qinling red tea and Qinling green tea are the same; both are sourced from the tender leaves grown in the tea gardens located at the southern foothills of the Qinling Mountains in Hanzhong汉中 and Ankang安康.

This sounds unbelievable, but it's the truth. Moreover, most of the tea-producing regions in China that produce black tea also have green tea, and their raw materials are the leaves of local tea trees.

The raw materials for black tea and green tea come from the tea plant's tender leaves. The scientific name of the tea plant is Camellia sinensis, and its tender leaves, including the tea tips and young shoots, are the primary materials used in tea production. The main difference between black and green tea lies in the distinct processing methods, while the raw materials are the same tender leaves from the tea plant. Variations in the fermentation and oxidation levels of the tea leaves contribute to their different characteristics in terms of appearance, taste, and aroma.

Processes such as withering, rolling, fermentation, and baking in the production of Qinling red tea lead to the oxidation of substances like tea polyphenols, tea pigments, and tea amino acids in the tea leaves, giving rise to the red color of the tea infusion, a robust aroma, and a mellow taste. On the other hand, processes like fixation, rolling, and drying in the production of Qinling green tea maintain the original state of substances like tea polyphenols and tea pigments, resulting in a green infusion, an unmistakable and elegant aroma, and a crisp and refreshing taste.

Qinling red tea, like Qinling green tea, is sourced from high-quality production areas, and some of its raw materials are rich in selenium. Due to its lower fame compared to Dian Hong (Yunnan red tea) and Qi Hong (Keemun black tea), you can purchase tea of better quality at a relatively reasonable price.