Basic Introduction to Wuzhi Mountain Black Tea

Great mountains and waters produce great tea. The Wuzhi Mountains are a core area for the protection of forest biodiversity and an important water source conservation area in our province. They have a typical low-latitude, high-altitude tropical marine monsoon climate with abundant rainfall and mist, plentiful light, heat, and water resources, slightly acidic soil that is deep and fertile. These conditions provide exceptional natural advantages for tea production, making it one of the southernmost high-mountain misty tea regions in China. It is precisely these unique ecological environment and natural climate that have nurtured the excellent quality of Wuzhi Mountain tea, which is highly favored by the market.

Black Tea is made from suitable new shoots of tea plants, undergoing a series of processes including withering, rolling (cutting), fermentation, and drying. Hainan black tea primarily comes from large-leaf tea varieties native to Hainan, mainly distributed around the Wuzhi Mountains and Jianfeng Ridge, with those produced in the Wuzhi Mountain region being the most famous. Hainan black tea has a global aroma, and its entire tea industry was once very glorious, exporting to various parts of the world. It has become a common gift choice for local residents and tourists.

Wuzhi Mountain tea was listed as a tribute item during the Ming Dynasty. As recorded in “The Annals of Yazhou,” compiled by Zhang Ji, Xing Dingji, Zhao Yiqian, among others, and later edited and published by Guo Moruo: “The main tributes of the Ming Dynasty included… toothed tea, leaf tea.” Therefore, not only did Yazhou offer tea from the Wuzhi Mountain area as a tribute during the Ming Dynasty, but the tea from Wuzhi Mountain was also finely processed before being offered.

Nutritional Value

Black tea is made through fermentation and baking. During fermentation, the tea leaves turn into red oxidized compounds under the action of oxidase, becoming black tea. Black tea has a mild character and rich flavor. In addition to containing various water-soluble vitamins, it is also rich in the trace element potassium, with 70% of the potassium being soluble in the tea infusion. Potassium enhances cardiac circulation and reduces calcium loss in the body. Since manganese, an essential element for bone structure, is contained in black tea, regular consumption can benefit bone health. Foreign sources report that frequent drinking of black tea can help prevent flu, strokes, and skin cancer.

Black tea is rich in nutrients such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, Caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, and asparagine. During the fermentation process, chemical reactions involving polyphenols cause significant changes in the chemical composition of fresh leaves, producing components such as theaflavins and thearubigins. Its aroma becomes more pronounced compared to fresh leaves, forming the distinctive color, fragrance, and taste of black tea.

Product Characteristics

Hainan black tea is characterized by thick and tight strands, a dark lustrous appearance, bright red liquor, a high and lasting aroma, a strong and refreshing taste, and a stimulating quality, all indicative of high-quality tea.

1. External Sensory Characteristics:

The shape of Wuzhi Mountain black tea: tight and plump strands, brownish-black and glossy;

Liquor color: bright amber;

Aroma: milky honey scent;

Taste: sweet and smooth;

Infused leaves: soft and bright red. Its typical quality characteristics are “amber liquor, milky honey scent.”

2. Internal Quality Characteristics:

Wuzhi Mountain black tea is rich in polyphenols, theaflavins, free amino acids, and minerals. Specifically, the water-extractable content is ≥34.0%, total ash content ≤7.0%, polyphenol content >10%, free amino acid content >1.5%, caffeine content ≥2%, Theaflavin content ≥0.1%, and thearubigin content ≥2.5%.