什么样的茶才是好茶？

中国有2千多年的种茶喝茶传统，茶文化的发展，繁荣了茶叶市场，促进制茶技术的创新，红茶作为茶叶中的一大品类 。深受广大消费者的喜爱。

大量科学研究表明长期饮用红茶，对身体健康非常有好处。不仅提神醒脑，消炎杀菌、养胃护胃。红茶中的茶多碱还能吸附重金属和生物碱，并沉淀分解。这对饮水和食品受到工业污染的现代人而言，不啻于是一大福音。

喝茶其实最讲究的还是生态环境。

古树茶根植很深。所有的养分都由自然生长而来。不需要更多的人力介入。以落叶为肥，雨水灌溉，植物与动物昆虫混合生长。茶树自然健康强壮。内涵物质丰富。

古树茶中含有大量对身体有益的茶多酚，儿茶素和茶氨酸，这些成分主要存在于茶叶的嫩芽中，因此制作高品质的红茶需要采摘茶叶最嫩的一芽两叶

茶叶采回来后需要放在通风透气的室内摊晾8-12小时，鲜叶通过和空气的接触发生反应，这一过程使得茶叶青草味消失，清香渐现，是形成红茶香气的重要加工阶段，这就是我们常说的萎凋。

经过萎凋，鲜叶变得柔软，就可以进行揉青。

红茶揉青的目的与绿茶相同。茶叶在揉捻过程中成形并增进色香味浓度，同时，由于叶细胞被破坏，便于在酶的作用下进行必要的氧化，利于发酵的顺利进行。条索也因此变得紧致而漂亮，

把揉青后的茶叶放竹筐中发酵。发酵过程中发生了以茶多酚酶促氧化为中心的化学反应，鲜叶中的化学成分变化较大，茶多酚减少90%以上，产生了茶黄素、茶红素等新的成分。香气物质从鲜叶中的50多种增至300多种；一部分咖啡碱、儿茶素和茶黄素络合成滋味鲜美的络合物，从而形成了红茶、红汤、红叶和香甜味醇的品质特征。除了生态环境，影响红茶品质的因素还有制茶技术，不同的萎凋发酵干燥时间和方法会让红茶产生不同的口感和香气

发酵结束后就是干燥。古法制作中，太阳晒干便是利用太阳的能量，自然干燥。既健康又环保。利于长期存放。

高海拔原始森林生长的荒山茶，千百年来吸收着天地之精华，鲜叶茶氨酸和儿茶素含量更高。陆羽茶经有说“野者上，园者次”大概指的就是这个道理……

英文翻译

China has more than 2,000 years of tea drinking tradition. The development of tea culture has prospered and has promoted teamaking technology and the tea market. Black tea is a major category in tea, it is well loved by many consumers.

A lot of scientific research shows that drinking black tea is very good for your health. Not only refreshing, but it can also sterilize inflammation, nourish and protect the stomach, and maintain beauty and youth. Polyalkali in black tea can also absorb heavy metals and alkaloids and decompose them. This is a boon for modern people whose drinking water and food have been contaminated by industry.

In fact, the most important thing about drinking tea comes from the ecological environment.

The ancient tree tea is deeply rooted. All nutrients come from nature. No unnecessary human intervention is required. With fallen leaves as fertilizer, rainwater irrigation, surrounded by biodiversity, Tea trees are naturally healthy and strong and have healthy and strong nutrients.

The ancient tree tea contains a lot of tea polyphenols, catechins, and theanine which are good for the body. These ingredients are mainly present in the buds of the tea. Therefore, to make high-quality black tea, you need to pick the most tender buds and leaves of tea.

After the tea is collected, it needs to be placed in a ventilated and air-conditioned room for several hours. The fresh leaves react with the air. This process causes the grassy smell of tea to disappear and the fragrance to gradually emerge. It is an important processing stage to form the aroma of black tea. We Call this the withering process.

After withering, the fresh leaves become soft and ready for rubbing.

Black tea has the same purpose as green tea. Tea leaves are shaped during the twisting process to increase the color and aroma concentration. At the same time, because the leaf cells are destroyed, it is easy to perform the necessary oxidation under the action of enzymes, which is conducive to the smooth progress of fermentation. The cord becomes compact and beautiful,

we ferment the green tea leaves in a bamboo basket. During the fermentation process, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred. The chemical components in fresh leaves changed greatly. Tea polyphenols were reduced by more than 90%, and new components such as theaflavin and theaflavin were produced. Aroma substances increased from more than 50 to 300 in fresh leaves; some caffeine, catechins, and theaflavin complexes synthesize delicious flavors, forming black tea, red soup, red leaves, and sweet and mellow characteristics. In addition to the ecological environment, factors affecting the quality of black tea also include tea-making technology. Different withering and drying times and methods can cause black tea to have different tastes and aromas.

After the fermentation is completed, it is dried. In the ancient method, tea is dried by using the energy of the sun. Both healthy and environmentally friendly. this is effective for long-term storage.

Tea grown in high-altitude primitive forests has absorbed the essence of heaven and earth for thousands of years, and the content of fresh leaf theanine and catechins is higher. Lu Yu Cha Jing said that "The wilder the tea, the better the quality" probably refers to this truth.