Traditional Chinese Black Tea: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Black Tea. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 6212 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Gongfu black teaBlack tea is a fully fermented tea, a unique traditional product in my country. It is made from 1 bud and 2 to 3 leaves as raw materials, which are withered and rolled, fully oxidized and fermented indoors, and finally dried. Due to different origins and techniques, it is divided into three types: Gongfu black tea, Souchong black tea and black broken tea. The first two are specialties of our country. Famous black teas include Anhui’s Qimen black tea, Dianhong, etc. …

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