Black tea is a post-fermented tea. The main producing areas are Sichuan, Yunnan, Hubei and Hunan. The raw materials used in black tea are coarser and are the main raw materials for pressing pressed tea. The initial basic process is to kill, rub, stack and dry four processes. Black teas are distributed geographically and are mainly classified as Hunan Black Tea, Sichuan Black Tea, Yunnan Black Tea and Hubei Black Tea. Each of the tea dark teas has the following tea production areas:
Hunan black tea is native to Anhua and has now been expanded to Yiyang, Taojiang, Ningxiang, Hanshou, and Linxiang.
The main origins of old green tea are in Puxi, Xianning, Tongshan, Chongyang and Tongcheng counties in western Hubei.
South Roadside Tea is a pressed tea produced and sold in Sichuan by Tibetans. In the past, it was divided into six colors: Maojian, bud fine, Kangkang, Jinyu and Jincang. Now it is simplified as two colors of Kangzhu and Jinjian. West Roadside Tea is referred to as West Side Tea. It is a side-selling tea produced in the areas of Guanxian and Beichuan in Sichuan and is packaged in purse bags. The rectangular bag produced by Guanxian County is called Fangbao Tea; the round bag produced by Beichuan is called “round packaged tea†and has been discontinued.
Pu'er tea is native to Yunnan Province. In the past, Pu'er County was the distribution center. It was called "Pu'er Tea." Now Sichuan, Guangdong, Hunan and other places also have production.
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