Broken Black Tea/Hong Sui Cha红碎茶

Red broken tea 红碎茶 is a type of fragmented or granular tea that constitutes a significant portion of the international tea market, accounting for approximately 80% of global tea exports. It has a production history of over a century. The finished red broken tea is characterized by its fragmented or granular appearance, bright red liquor, rich and intense aroma, and robust, astringent flavor.

Introduction

Yunnan Red Broken Tea: Yunnan red tea is made from high-quality fresh leaves of Yunnan large-leaf tea trees. The production process involves withering, rolling or cutting, fermentation, and drying. The tea is then processed into Yunnan red orthodox tea and further rolled and cut to produce red broken tea. These processes have traditionally been performed by hand. This technique was successfully trialed in Fengqing and Menghai counties in 1939.

Yunnan red broken tea is made through withering, rolling, cutting, fermentation, and drying. The use of Yunnan large-leaf varieties with plump buds and leaves, rich in tea polyphenols and caffeine, gives Yunnan red orthodox tea its golden tips, bright red liquor, rich aroma, and strong flavor. Red broken tea has a strong and stimulating taste. At the time, among the four standard types of red broken tea established by the state, the red broken tea made from Yunnan large-leaf tea was the first type and was considered the best. It is said that red broken tea from other provinces had to be mixed with Yunnan tea to enhance flavor and achieve a good price, earning Yunnan red broken tea the nickname "tea essence" at that time. — Excerpt from Shao Wanfang’s Recognizing Yunnan Red Tea by Smell. Shao Wanfang is the Dean and Professor of the Dragon Run Pu'er Tea College at Yunnan Agricultural University.

Nanchuan Red Broken Tea: Known for its qualities of "strong, intense, fresh, and aromatic," Nanchuan red broken tea has stable quality and has received positive reviews from foreign merchants. Since 1982, it has hosted tea merchants and industry professionals from countries like Japan, the United States, the United Kingdom, and Pakistan, who have given high praise to Nanchuan tea.

Nanchuan has also sent teams to Japan and the United States for research, training, and promotion. Nanchuan "Emei" brand red broken tea won a gold medal at the 25th International Food Expo in Geneva in 1986 and another gold medal at the China World Expo in 1988. Nanchuan "Sunshine" brand red broken tea is popular both domestically and internationally. Nanchuan red broken tea is hailed as one of the five golden flowers of Sichuan tea and has been designated as a high-quality red broken tea export base.

Nanchuan red broken tea is made primarily from Yunnan large-leaf tea tree buds and the second and third leaves, with over 50% being one bud and two leaves. The processing involves withering, rolling, cutting, sieving (repeated rolling and sieving), fermentation, and drying. Nanchuan red broken tea is characterized by tightly packed, solid granules with a dark luster; its aroma is strong and persistent, the flavor is rich and refreshing, the liquor is red and bright, and the leaf base is red and even.

Product History

India is the largest producer and exporter of red broken tea. Tea planting in Assam, India began in 1835 with tea seeds imported from China. Chinese experts were also sent to guide the tea planting and production methods, including the production of small-leaf black tea. The process was later simplified by eliminating pan-firing and adopting fermentation and roasting, producing a tea similar to Chinese Keemun tea. Since W.S. Lyle invented the first rolling machine in 1874 and George Reld invented the cutting machine in 1876, which cut tea leaves into short, fine fragments, red broken tea officially appeared. Over nearly a century, new machinery and processing techniques have continually emerged, solidifying the production methods and consumer habits, making red broken tea a global commodity.

Classification

Red broken tea is classified into traditional and non-traditional processing methods. Non-traditional methods include Rotorvane, C.T.C, Legg, and L.T.P methods. Each method produces tea with distinct qualities, but the classification and appearance specifications of red broken tea are generally consistent. Red broken tea is divided into four types: leaf tea, broken tea, fannings, and dust.

• Leaf Tea: This type has a strip-like appearance, with tightly twisted, even, and long strips, and a pure luster. It may have golden tips (or none). The liquor is bright red (or red and bright), with a fresh, strong aroma. It is classified into "Flowery Orange Pekoe" (F.O.P) and "Orange Pekoe" (O.P) based on quality.
• Broken Tea: This type is granular, with solid, even granules, and may have tips (or none). It has a dark luster and the liquor is rich and bright red with a fresh, strong aroma. It is classified into "Flowery Broken Orange Pekoe" (F.B.O.P), "Broken Orange Pekoe" (B.O.P), and "Broken Pekoe" (B.P).
• Fannings: This type has an ear-shaped, flaky appearance, with relatively even and solid flakes. The liquor is red and bright, with a strong, refreshing aroma. It is classified into "Flowery Broken Orange Pekoe Fannings" (F.B.O.P.F), "Broken Orange Pekoe Fannings" (B.O.P.F), "Pekoe Fannings" (P.F), "Orange Fannings" (O.F), and "Fannings" (F).
• Dust: This type has a granular appearance, with even, solid grains, dark luster, and slightly coarse texture. The liquor is dark red, slightly dull, and the aroma is strong but slightly astringent. Dust does not contain fragments of leaf tea, broken tea does not contain fannings or dust, and dust does not contain tea powder. The specifications are clear and strictly enforced.

Processing

The export of broken tea from China has been established for some time. During the processing of orthodox red tea, fragments such as tips and fannings naturally occur and are sorted into various types including leaf tea (Sifting), broken tea, and other by-products. In 1958, the Ministry of Commerce and the Ministry of Foreign Trade, along with the Hunan Procurement Bureau and Hunan Agricultural Institute, successfully trialed traditional red broken tea production in Anhua, Hunan, setting a precedent for the development of red broken tea production in China. In 1964, several tea plantations (factories) in Yunnan, Guangdong, Sichuan, Hubei, Hunan, and Jiangsu began large-scale trials of red broken tea production. Specialized machinery, manufacturing techniques, and quality standards for red broken tea were gradually established, laying a solid foundation for the development of red broken tea production in China. In 1967, the Ministry of Foreign Trade issued four sets of uniform processing standards for red broken tea to meet international market requirements. The first set applied to Yunnan large-leaf tea with 17 varieties; the second set applied to large-leaf tea from Guangdong, Guangxi, and Sichuan, with 11 varieties; the third set applied to medium and small leaf tea from Guizhou, Sichuan, Hubei, and Hunan, with 19 varieties; and the fourth set applied to small leaf tea from Zhejiang, Jiangsu, and Hunan, with 16 varieties. In 1980, the China National Agricultural and Animal Products Import and Export Corporation simplified and reformed these standards to accommodate changes in quality due to the development of rotor and C.T.C methods, reducing the number of samples in each set.

Characteristics of Red Broken Tea

Over the past 30 years, red broken tea production has spread across China's major tea regions, with various processing methods being used. Here are the main characteristics of several types of red broken tea produced in China:

1. Traditional Processing Red Broken Tea: Produced using the earliest methods of withering, rolling, and cutting, followed by fermentation and drying. This method produces leaf tea, broken tea, fannings, and dust. The broken tea is dense, short, and black with an oily sheen. The liquor is rich and red, with good aroma and even leaf base. Although this type is aesthetically pleasing, its flavor is less stimulating compared to others. Due to higher costs, it is now produced in only a few regions in China.
2. Rotorvane Processing Red Broken Tea: Made using rotor machines in the rolling and cutting process. Introduced in the 1970s in Guangdong and Jiangsu, this method uses rotor machines to cut tea leaves into granules, avoiding the shortcomings of flat rolling machines. This method produces leaf tea, broken tea, fannings, and dust. The broken tea has a granular appearance with a dark luster. The liquor is bright and rich, with a strong and fresh aroma. The quality is better than traditional red broken tea, and the cost is lower. Most state-owned tea factories in China use this method.
3. C.T.C Processing Red Broken Tea: Made using C.T.C (Crushing Tearing Curling) machines, which were invented by W. McKercher in 1930 and introduced to China in 1959. Full-scale production began in 1982. C.T.C red broken tea does not include leaf tea; it is solid, granular, and brown-black in color. The liquor is bright red with a strong, fresh aroma. It is considered a high-value tea on the international market.
4. L.T.P Processing Red Broken Tea: Made using L.T.P (Long Tea Powder) machines, which roll, cut, and powder tea leaves. This method produces a dark luster, dense granules with varying sizes, and high extraction rates. The liquor is dark red, with a strong aroma and a flavor that is rich and full-bodied. It is less used due to its cost and the high proportion of dust. It is mainly used for blending and flavoring.
5. Legg Processing Red Broken Tea: Produced using Legg machines, which are different from rotorvane and C.T.C machines. It is known for its small, solid granules, dark luster, and slightly coarse texture. The liquor is bright red with a fresh, aromatic flavor. It is mainly used in blending and flavoring.

In summary, red broken tea's characteristics and quality vary based on the processing methods and types, each offering unique features suited to different tastes and preferences.

Tea Storage Methods

1. Lime Storage Method: Pack tea leaves properly and arrange them in layers around the interior walls of a ceramic jar. Place quicklime in a cloth bag and position it in the center of the tea packages. Seal the jar tightly and store it in a dry, cool place. It is best to replace the quicklime every 1 to 2 months.
2. Charcoal Storage Method: Place 1000 grams of charcoal in a small cloth bag and put it at the bottom of a ceramic jar or small iron box. Then, layer the packed tea leaves on top and seal the jar tightly. Replace the charcoal monthly.
3. Refrigeration Storage Method: For tea with a moisture content below 6%, store it in an iron or wooden tea canister, seal the canister with adhesive tape, and keep it in the refrigerator at a temperature of 5°C for optimal preservation.

Precautions

1. Temperature: Higher temperatures accelerate the deterioration of tea quality. For every 10°C increase in temperature, the rate of color change in tea can increase by 3-5 times. Storing tea below 0°C can better inhibit aging and quality loss.
2. Moisture: Tea leaves with a moisture content of around 3% maintain a single-layer molecular relationship with water, which helps effectively separate lipids from oxygen molecules in the air, preventing lipid oxidation. When moisture content exceeds 5%, it acts as a solvent, triggering intense chemical reactions and accelerating tea spoilage.
3. Oxygen: The oxidation of polyphenolic compounds, vitamin C, tea flavonoids, and the polymerization of theaflavins and thearubigins are related to oxygen. These oxidations produce stale flavor compounds and severely damage the quality of the tea.
4. Light: Exposure to light accelerates various chemical reactions and negatively impacts tea storage. Light energy promotes the oxidation of plant pigments or lipids, with chlorophyll being particularly susceptible to light-induced fading. Ultraviolet rays are the most significant in this process.

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