Black tea is a variety of tea that is more oxidized than the oolong, green, and white varieties. All four varieties are made from leaves of the shrub (or small tree) Camellia sinensis. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas. Two principal varieties of the species are used, the small-leaved Chinese variety plant (C. sinensis subsp. sinensis), also used for green and white teas, and the large-leaved Assamese plant (C. sinensis subsp. assamica), which was traditionally only used for black tea, although in recent years some green has been produced.
In Chinese languages and neighboring countries, black tea is known as "red tea" (紅茶, Mandarin Chinese hóngchá; Japanese kōcha; 홍차, Korean hongcha), a description of the colour of the liquid; the term black tea refers to the colour of the oxidized leaves. In Chinese, "black tea" is a commonly used classification for post-fermented teas, such as Pu-erh tea; in the Western world, "red tea" more commonly refers to rooibos, a South African tisane.
While green tea usually loses its flavor within a year, black tea retains its flavour for several years. For this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in Mongolia, Tibet, and Siberia into the 19th century.[1] Although green tea has recently seen a revival due to its purported health benefits, black tea still accounts for over ninety percent of all tea sold in the West.
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Generally, unblended black teas are named after the region in which they are produced. Often, different regions are known for producing teas with characteristic flavors.
Tea | Hanzi | English | Origin | Source city | Source region | Source country | Description |
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Tanyang Gongfu | 坦洋 工 夫 | Tanyang | Fujian Province | China | The king of the Fujian Artisan Red Teas. One of the three Famous Fujian Reds. | ||
Zhenghe Gongfu | 政和 工 夫 | Zhenghe | Fujian Province | One of the three Famous Fujian Reds, with a slight honey flavor. | |||
Bailin Gongfu白琳功夫 | 白琳 工 夫 | Bailin | Fujian Province | One of the three Famous Fujian Reds. | |||
Zhengshan xiaozhong (Lapsang souchong) | 正山小种 | Mount Wuyi | Fujian Province | Dried over burning pine, thereby developing a strong smoky flavour. | |||
烟小种 | |||||||
Yin Junmei | 银骏 眉 | Silver Steed Eyebrow | Mount Wuyi | Fujian Province | A higher grade version of Zhengshan xiaozhong (aka. Lapsang Souchong) | ||
Jin Junmei | 金骏 眉 | Golden Steed Eyebrow | MountWuyi | Fujian Province | One of the highest grade red teas in mainland China. | ||
Keemun | 祁門 | Qimen | Anhui Province | China Famous Tea. The aroma of tea is fruity, with hints of pine, dried plum and floweriness. | |||
Dian Hong | 滇紅 | Yunnan Province | Well known for dark malty teas and golden bud teas. | ||||
Ying De Hong | 英徳紅 | Guangdong Province | The tea has a cocoa-like aroma and a sweet aftertaste, one can find a peppery note. | ||||
Jiu Qu Hong Mei | 九曲红梅 | "Nine Winding Red Plum" | Hu Fou district | Hangzhou | Zhejiang Province | This tea is characterised by tight fishhook-like leaves with a lustrous black color. The infusion is brightly reddish and has a long smooth aftertaste. | |
Sun Moon Lake | 英徳紅 | Sun Moon Lake | Nantou County | Taiwan | Honey rich tones, sweet osmanthus, cinnamon and peppermint. | ||
Tibeti | 藏茶 | Ya'an | Sichuan Province | A unique tea that can also be called brick tea; it is well known as "Tibetan tea" for centuries. | |||
Assam | Assam | India | Full bodied, strong and distinctively malty tea from the lowlands of Assam. | ||||
Darjeeling | West Bengal | Thin bodied, floral and fruity tea from Darjeeling with defining muscatel tones. Today often processed as a mixture of black, green and oolong elements, though still classed as black. | |||||
Munnar | Kerala | ||||||
Kangra | Himachal Pradesh | ||||||
Nilgiri | Tamil Nadu | Intensely aromatic, strong, and fragrant tea from the Nilgiri Hills of Karnataka, Kerala and Tamil Nadu. | |||||
Ceylon | Sri Lanka | Strong yet light with tones of crisp citrus. |
Black tea is often blended and mixed with various other plants in order to obtain a beverage.
Blend | Description |
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Earl Grey | black tea with bergamot oil. |
English Breakfast | described as full-bodied, robust, and/or rich, and blended to go well with milk and sugar. |
English Afternoon tea | is medium bodied, bright and refreshing. Strong Assam and Kenyan teas are blended with Ceylon which adds a light, brisk quality to the blend. |
Irish Breakfast | it is a blend of several black teas: most often Assam teas and, less often, other types of black tea. |
Masala chai | combines black tea, spices, milk, and a sweetener such as sugar or honey; a traditional beverage from India which has been adapted in the West with changes to the method of preparation. |
In the United States, citrus fruits such as orange or lemon, or their respective rinds, are often used to create flavored black teas, sometimes in conjunction with spices (such as cinnamon). These products can be easily confused with citrus-based herbal teas, but the herbal products will generally be labelled as having no caffeine; whereas, the tea-based products do contain caffeine.
The tea is then ready for packaging.
Black tea is usually graded on one of four scales of quality. Whole leaf teas are highest quality followed by broken leaves, fannings, and dusts. Whole leaf teas are produced with little or no alteration to the tea leaf. This results in a finished product with a coarser texture than that of bagged teas. Whole leaf teas are widely considered the most valuable, especially if they contain leaf tips. Broken leaves are commonly sold as medium grade loose teas. Smaller broken varieties may be included in tea bags. Fannings are usually small particles of tea left over from the production of larger tea varieties, but are occasionally manufactured specifically for use in bagged teas. Dusts are the finest particles of tea left over from production of the above varieties, and are often used for tea bags with very fast, very harsh brews. Fannings and dust are useful in bagged teas because the greater surface area of the many particles allows for a fast, complete diffusion of the tea into the water. Fannings and dusts usually have a darker colour, lack of sweetness, and stronger flavor when brewed.
Generally, 2.25 grams of tea per 180 ml of water, or about a teaspoon of black tea per 6 oz. cup, should be used. Unlike green teas, which turn bitter when brewed at higher temperatures, black tea should be steeped in freshly boiled water. The more delicate black teas, such as Darjeeling, should be steeped for 3 to 4 minutes. The same holds for broken leaf teas, which have more surface area and need less brewing time than whole leaves. Whole leaf black teas, and black teas that will be served with milk or lemon, should be steeped 4 to 5 minutes.[5] Longer steeping times make the tea bitter (at this point, in the UK it is referred to as being "stewed"). When the tea has brewed long enough to suit the tastes of the drinker, it should be strained while serving.
The ISO Standard 3103 defines how to brew tea for tasting.[6]
The biggest producers of black tea in the world (with % value) are:
Company | Brand | Production percentage |
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Unilever | Lipton | 17.6 |
PG Tips | ||
Associated British Foods | Twinings | 4.4 |
Tata Tea | Tetley | 4.0 |
Plain black tea without sweeteners or additives contains negligible quantities of calories, protein, sodium, and fat. Some flavored tea with different herbs added may have less than 1 gram of carbohydrates. All teas from the camellia tea plant are rich in polyphenols, which are a type of antioxidant.
A 2001 Boston University study has concluded that short and long-term black tea consumption reverses endothelial vasomotor dysfunction in patients with coronary artery disease. This finding may partly explain the association between tea intake and decreased cardiovascular disease events.[7]
In 2006, a German study concluded that the addition of milk prevents vascular protective effects of tea.[8]
Theaflavin-3-gallate, a theaflavin derivative found in black tea, could reduce the incorporation of cholesterol into mixed micelles.[9]
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