Whether it is iced tea or a hot milk tea, black tea has been a part of our lives for ages. But what makes this tea different from the other teas? To answer this question, let's dig deeper. First, we will explore its origin, processing technique, its taste, and some of the famous varieties. And in the end, we will explore the basic steps of brewing this tea.
The tale of this tea began in China. According to one legend, during the Qing era, a group of soldiers entered the Fujian province. As they marched near Wuyi mountain, the process of drying tea leaves was delayed and the tea leaves were oxidized for more than the intended time.
As the leaves became darker in color, farmers decided to smoke these leaves over pinewood fire, hoping to accelerate the drying process and save the harvest. This historical event resulted in a different type of tea that had a unique smoky taste.
Over time, farmers came to study the process of making this new tea that was able to retain its flavor for a longer time. Eventually, black tea started to flourish first in China and then around the globe.
Black tea is the most oxidized tea of all true teas, i.e., teas made from the tea plant called Camellia sinensis. The process flow involves the following major steps.
Fresh leaves first go through withering,which removes the excess water from the leaves by either using the sunlight or by blowing air. The duration of this step is crucial as it can alter the final taste of tea.
Next stage of disruption uses Orthodox or CTC (Crush, tear and curl) method of rolling and shaping the tea. In simple words, both of these methods bruises leaves and allow the release of juices and essential oils, enhancing the final taste of tea. This stage can result in different shapes of leaves, i.e., whole leaf, broken leaves, fannings, and dust.
Later, these leaves are exposed to air under controlled temperature and humidity. In this stage, most of the oxidation process takes place, giving the tea leaf its distinct dark brown color and strong taste. In the tea industry, this stage is often called fermentation even though no actual fermentation takes place.
Once the oxidation stage is complete, leaves are driedto arrest the oxidation process and further bring down the moisture content of oxidized leaves.
Finally, after sortingthese tea leaves in similar sizes, the tea is packed and sold accordingly. For example, tea bags often use fannings or dust.
Not all black tea has the same taste even though it's made from the same plant. Why the taste differs? The answer is simple.
Firstly, as mentioned above, slight changes in processing technique would alter the taste. For example, the whole leaf produced using the orthodox method generally has more flavors than dust. Secondly, the taste would differ based on the natural chemistry of soil, climatic conditions, and the altitude of its growing region. Finally, harvesting tea at different times of the year would result in the varied final taste.
Although the flavor of each variety is unique, generally you can define black tea's taste as strong, bold, and brisk. Moreover, due to higher caffeine content, this tea has a relatively more bitter taste. To understand flavor in more detail, let's look at different varieties.
The world of black tea is vast, with many original and blended varieties to enjoy. Some of these varieties from the famous tea growing regions of the world are mentioned below:
Feeling tired and exhausted? Follow these general steps to make yourself a nice cup of tea, and you may feel rejuvenated and energized.
If you’re a tea lover, then you must know that tea is produced from the Camellia sinensis plant. But have you ever asked yourself how the tea producers develop different tea flavors? If you’re new to the tea processing industry, then this question is challenging especially in understanding the tea leaves processing to come up with the final product.
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