What are the characteristics of each of the world's three most highly fragrant black teas?

“The most fragrant”——Qimen Black Tea The Qimen Black Tea family’s origin is located in Qimen County in the beautiful mountains and rivers of southern Anhui Province, China. Traditional Keemun Gongfu black tea is the representative of Chinese Gongfu black tea. The aroma of Keemun black tea is famous for its elegant feeling. This aroma is like flowers, fruits, and honey, with flavor in the fragrance, fragrance in the taste, and fragrance in the fragrance. Sweet, its aroma is very complex and exudes personable elegance. The unique fragrance of Qihong is different from all black teas in other places in the world. It is unique and unique. Therefore, it is named "Qimen Fragrance" according to its place of origin and is well-known at home and abroad. Keemun black tea is famous for its four characteristics: "high fragrance, mellow taste, beautiful shape and bright color". Qihong soup is very bright in color, with high transparency and deep orange-red color. The soup is delicate and smooth, and the taste is mellow and soft. After drinking the tea soup, the aroma is slowly released in the mouth, and then slowly returns to sweetness. The taste buds seem to have experienced an indescribable aroma journey. There is fragrance in the taste and sweetness in the fragrance. It is really wonderful. After a few soaks, the fruity aroma is still strong and the floral aroma is elegant. The timeless aroma of Qi Hong can best be enjoyed by drinking it clear, and its fragrance will not be lost even if fresh milk is added.

"The Champagne of black tea" - India's Darjeeling Black Tea The hometown of Darjeeling Black Tea is located in the Darjeeling Plateau at the foothills of the Himalayas in northern West Bengal Province, India. The local temperature difference between day and night is large, and the valley is filled with clouds and mist all year round, which gives birth to the unique and fragrant Darjeeling black tea. Depending on the altitude, each tea garden, and each year, Darjeeling black tea will exude extremely delicate and different levels of floral, fruity, and grassy aromas, which are varied and intriguing. Compared with black tea from other tea regions, Darjeeling black tea is fresh and elegant, with a special and charming graceful and noble atmosphere. It is known as the "champagne of black tea" with its light orange soup color, noble and elegant aroma and unique The astringency is unique. This also makes many black tea lovers around the world obsessed with Darjeeling black tea. The best picking seasons for Darjeeling black tea are strictly divided into three seasons: spring, summer and autumn. The taste and aroma of the black tea picked in each period are very different. The spring picking time is around the beginning of May every year. The first Darjeeling black tea picked often has a very fine tea color and fragrance. It has a soft taste and a touch of greenness, making people feel the breath of spring. The summer picking time is from May to June. At this time, the black tea has a richer tea aroma, and the aroma and taste are richer and more saturated, adding a sense of ripeness and mellowness. It is rated the highest among the three-season teas. After the rainy season from July to August, the last picking season of the year begins - autumn picking. At this time, the black tea is darker in color and has a smooth taste. It can be used to make milk tea and the price is relatively affordable.

3. "A gift to the world" - Uva black tea. Due to the special growing environment and climatic conditions, the Uva black tea produced in the east side of the central mountain range of Sri Lanka has a special aroma and characteristics. It has a rose fragrance and a pleasant astringency, and is loved by people because it is suitable for making milk tea. Uva black tea is completely different from the elegant and noble Darjeeling black tea. It is a particularly unique and powerful type of black tea. The color of the soup is bright orange-red, and the top-grade noodle soup has a golden halo, like a crown; its flavor is pungent, with aromas such as mint and lily of the valley, and the taste is mellow, although it is bitter, but the aftertaste is sweet