Description

It developed from the practice of Kung Fu black tea, which was introduced from China in the Assam region of India in ***5 when tea seeds and experts began to produce black tea, later simplifying the manufacturing process by eliminating pan frying and replacing it with fermentation, roasting using machine cutting and other methods, thus developing the method of brewing blackbrokentea, which is simple and fast and suits the modern fast-paced lifestyle. Because of its finer form, the nutrients leach out faster during brewing than with regular black tea. This of course means that blackbrokentea is not hardy and is generally only brewed once or twice. The key points of brewing are as follows.

Firstly, the soup should come out slightly faster.

Secondly, you can use a special filter paper bag, or a strainer, or gauze to ensure the colour of the tea broth and avoid too much broken tea affecting the taste.

The most important storage requirement for blackbrokentea, like other black teas, is to be dry and not exposed to moisture. It is usually sufficient to keep it sealed and protected from light at room temperature.