Tea Help

A variety of black teas. Note their varying colors.

Black tea is made from more heavily oxidized leaves of Camellia sinensis, the tea plant. Black tea is generally stronger in flavor and contains more caffeine than the more lightly oxidized white, green, and oolong teas (see the tea processing chart).

In Chinese and culturally related languages, black tea is known as red tea, a label that provides a more accurate description of the liquid. However, in the western world, "red tea" more commonly refers to South African rooibos tea.

"Black tea" can also describe a cup of tea served without milk ("served black"), just like coffee can be served without milk or cream. In some places, like the United Kingdom, adding milk is the common practice, but black teas can be served both with or without milk.

From the Tea Plant to Black Tea

First, the leaves are harvested from the tea plant. They are then withered to reduce the moisture in the leaves by up to 70%. This is done by placing the leaves out on a wire mesh in troughs. Air is then passed through the tea for 12 to 17 hours, removing the moisture in a uniform way. After this process, the leaves are limp and pliable, and so they will roll well. The leaves are then rolled either by a rolling machine, or by hand for the higher quality teas. During this phase, the leaves are broken open so oxidation can occur. During the oxidation period, the tea is laid out so that it can come in to contact with the air and start to oxidize (some refer to it as fermentation, though it is technically not fermenting at all). The oxidation is responsible for creating the flavor, color and strength of the tea. The leaves now change color from green to a deep brown, happening when the temperature is at about 26 degrees centigrade. The oxidation is the most critical stage to the final flavor of the tea; if left too long the flavour will be spoilt. Oxidation usually takes somewhere between half an hour to 2 hours, and this process is monitored constantly with the use of a thermometer and years of experience. Now the tea passes through its final stage: drying. Here, the moisture content is reduced down to approximately 3% to stop the oxidation, after which it is then sorted according to its size and then packaged.

To see how the production of black tea differs from that of other types of tea, view the processing chart.

Some Chinese black teas.

Black Tea from Around the World

Black teas are usually named after the region in which they are produced. These regions are often known for producing teas with distinct flavors.

• Chinese Black Teas
• Lapsang souchong, a black tea that is dried over burning pine, thus having a strong smoky flavor. Originally from Mount Wuyi, Fujian Province.
• Keemun, a famous black tea with a balance of fuity, smoky and flowery flavors. This tea quickly became popular in England and is the primary ingredient in the English Breakfast blend. Originally from Qi Men, Anhui Province.
• Dian Hong, a black tea distinguished by the number of buds ("golden tips") that are present. Varieties range from the cheaper Broken Yunnan's dark and bitter taste to the gourmet Yunnan Pure Gold's gentle aroma and sweet taste. Originally from the Yunnan Province.
• Ying De Hong, a cheap black tea that has a sweet aftertaste, like most other Chinese black teas. Originally from the Guangdong Province.
• Indian and Sri Lanken Black Teas
• Assam, known for its malty flavor and strong, bright color. Assam teas are often blended to create "breakfast teas" such as English Breakfast tea. Grown in the lowlands of Assam, India.
• Darjeeling, also known as the Champagne of Teas, is a prized black tea grown in West Bengal, India. When properly brewed it yields a thin-bodied, light-colored fruity and spicy flavored tea.
• Nilgiri is a dark, aromatic and flavorful tea grown in the province of Tamil Nadu, India.
• Ceylon black tea is grown in Sri Lanka. This tea has a crisp citrus-like aroma, and can be part of a blend or unmixed as well. It is grown on estates all across the small country, each producing a distinct tasting tea.

Common Blends of Black Tea

• Earl Grey - A classic British tea with the addition of bergamot oil, extracted from the rind of the bergamot orange. Traditionally served black.
• English Breakfast - A blend of several black teas: often Assam, Ceylon and Kenyan (and also sometimes Keemun). Invented in Scotland, it became popular in England due to Queen Victoria's love of Scottish goods. Often served with milk, or sometimes black with lemon.
• Irish Breakfast - A blend of several malty teas, usually Assam. It is often compared to Irish stout beer. Often served with milk, or sometimes black with lemon.

Health Information

Black tea, when made with distilled water (1 fluid ounce), contains 0.1g of carbohydrates, 0.01g of fat and 0g protein. It contains some essential minerals that your body needs: Manganese (0.1 mg), Potassium (6.2 mg), Phosphorus (0.3 mg) and Magnesium (0.3 mg). It is also a source of the vitamins Riboflavin (Vitamin B2) and Folate (Vitamin B9). Also, it is brewed with water, so it can help rehydrate your body.

Black tea also contains caffeine (6 mg/ounce of tea), and so those with health problems, especially heart problems and sleeplessness, should consider professional medical advice before regularily drinking black tea.

Other Facts

While green and white tea usually lose their flavor within a year, black tea are known to retain their flavor for up to several years. It is for this reason that black tea has been a common article of trade. What's more is that black tea leaves have been compressed into bricks and used as a form of currency in Mongolia, Tibet and Siberia into the 19th century.