Black tea is a fully fermented tea made from suitable tea tree new tooth leaves and refined through a series of processes such as withering, rolling (cutting), fermentation, and drying. During the processing of black tea, chemical reactions centered around enzymatic oxidation of tea polyphenols occur, leading to significant changes in the chemical composition of fresh leaves. For example, the content of tea polyphenols is reduced by more than 90%, and new components such as theaflavins and thearubigins are produced. These changes There are many varieties of black tea, such as Qimen black tea, Zhengshan Xiaozhong, Dianhong Gongfu, Yuehong Gongfu, Chuanhong Gongfu, Yihong Gongfu, etc. These different black teas have their own characteristics in taste, aroma, and appearance. For example, Qimen black tea is known as "the most fragrant among all", with a high, long-lasting, fresh and sweet aroma and a bright soup color; In addition, the brewing method of black tea is also important. When brewing black tea, it is important to control the water temperature and brewing time. Generally speaking, the water temperature should be controlled between 80-90 ℃, and the brewing time is usually within 10 seconds. Tea should be separated to prevent excessive soaking from causing the tea to become bitter. The correct brewing method can better showcase the aroma and taste of black tea