Tea Knowledge: What's the difference between Broken Black Tea and Gongfu Black Tea?

◆ What is Broken Black Tea?

Black tea is divided into Souchong, Gongfu, and Broken Black Tea. Broken Black Tea, commonly known as Broken Black Tea, is primarily exported.

Broken Black Tea evolved after the black tea-making method spread abroad, along with the development and improvement of tea-making machinery. It was also produced in China in the late 1950s to adapt to the growing international market.

◆ Broken Black Tea produced in China is divided into two main types:

• One type has a uniform appearance, compact and fine grains, a larger size, a rich red soup, and a robust flavor, suitable for certain Middle Eastern countries;
• The other type is smaller, has a better clarity, a bright red soup, a strong, fresh flavor, and a high, sharp, and lingering aroma, suitable for countries in Europe, America, Oceania, and other regions.

◆ What's the difference between Gongfu black tea and broken black tea?

Both Gongfu black tea and broken black tea appear broken, but the main difference lies in their production processes. Gongfu black tea's brokenness is caused by cutting during the refining process;

Broken black tea, on the other hand, is produced during the initial processing, after withering, rolling, cutting, and fermentation. Therefore, while both appear broken, Gongfu black tea's brokenness is caused by cutting the raw tea leaves after fermentation and drying, while broken black tea's brokenness is caused by cutting during the initial processing before fermentation and drying.

Because of this difference, broken black tea tastes more astringent than Gongfu black tea.

◆ Where are China's black tea producing regions?

China's tea-producing areas are vast, and black tea production is almost universal. Below are a few representative regions and the black teas they produce.

• Fujian: Lapsang Souchong, Jin Jun Mei, Bailin Gongfu, Tanyang Gongfu, Zhenghe Gongfu, etc.
• Anhui: Keemun Gongfu
• Guangdong: Yingde Black Tea
• Yunnan: Dianhong
• Jiangxi: Ninghong
• Jiangsu: Yixing Black Tea
• Hubei: Yihong (Yichang Black Tea)
• Hunan: Huhong

…

It can be said that wherever tea is grown, black tea is also produced.

◆ What is the New Process Keemun Black Tea?

The New Process Keemun Black Tea is different from the traditional Keemun Black Tea. Traditional Keemun Black Tea, namely Keemun Black Tea, is a type of Gongfu Black Tea, hence the name Keemun Gongfu.

Common new process Keemun Black Teas on the market today include Red Pine Needle, Red Conch, and Red Hairy Peak. These names are derived from their appearance and quality, and differ from the traditional Keemun Black Tea, which requires complex processes such as air separation and cutting.

The new Qihong tea production process not only draws inspiration from Fujian Jin Jun Mei's selection of fine and tender buds, but also incorporates the "red pot" technique of Lapsang Souchong. After withering, rolling, and soaking in the red, it is then transferred to a wok for shaping and initial drying, and finally dried.