Black tea has a rich history that goes beyond our current knowledge. This history includes the evolution of tea production methods and the cultural, political, and religious ties it established between nations. China was where tea culture originated, with the ancient Chinese considering it as a source of eternal youth and longevity. Even after black teas were brought to Europe by the Dutch East India Company in the 17th century, they remained highly costly, making them a luxury limited to the aristocracy.
Although there are three individuals named Tomas (Garaway, Twining, and Lipton) who played a significant role in popularizing black tea worldwide, there are now numerous ways to enjoy this beverage. Black tea can be savored in various forms depending on the situation. For example, while relaxing on a hammock in Hawaii, you might choose to have a refreshing glass of iced lemon tea. Alternatively, during breakfast, one may decide to accompany a cup of Assam tea with honey or Okinawa brown cane sugar and toast. However, it is important to acknowledge that these teas may not always be prepared correctly. To truly appreciate black tea, understanding its proper classification is essential. This involves considering factors such as the type of tea plant used, the season of harvest, the region of origin, grading, and specific brewing method employed.
Black tea can be classified as either tea leaves or a beverage. When the black tea leaves undergo complete oxidization, they yield a robust and flavorful amber drink. Oxidization plays a vital role in enhancing the color, intensity, and liveliness of black tea by improving its flavor and aroma elements. Unlike less oxidized teas such as green tea and oolong tea, black tea generally possesses a more pronounced taste. The production of black tea involves five stages: withering, rolling, oxidizing, and drying.
Withering is used to remove excess moisture from the leaves, while rolling uses a machine to shape them into tea leaves. Extra flavors and aromas can be added during this process for black tea. Drying is crucial in developing flavor compounds and usually marks the final stage in producing black tea. Various techniques such as panning, sunning, air drying, and baking are employed for drying purposes. Black tea is also known as a beverage with different brewing and consumption methods in various countries.
Black tea is derived from the Camellia Sinensis plant, with two primary varieties: Chinese and Assam. The Chinese variety possesses small leaves and imparts a gentle flavor and aroma to teas such as Darjeeling and high-grown tea from Sri Lanka. Conversely, the Assam variety features larger leaves and is predominantly utilized for black tea production, resulting in a robust flavor attributed to its elevated tannin levels.
There are seven types of black tea grading: Bohea, Congou, Souchong, Pekoe, Orange Pekoe, and Flowery Orange Pekoe. The grading is determined by the size and wholeness of the leaves as well as the level of breakage. The size and wholeness of the leaves are crucial factors as they greatly affect the taste and brewing time of the tea. A basic, medium-grade black tea is commonly referred to as orange pekoe (OP). Pekoe tea is a fine grade that includes young leaves and buds, also known as tips. This tea has a rich forest-like scent with a hint of bitterness and a sweet finish. Bohea has the largest leaves located at the lowest part of the plant. Congou has leaves that are slightly higher. Souchong leaves are located in the middle of the plant. Orange Pekoe consists of the largest leaves. Flowery Orange Pekoe is the same size as Orange Pekoe but contains many young leaves and tips. The term “flowery” indicates that the tips are immature and not yet opened. Flowery Orange Pekoe is highly valued due to its scarcity. The tips can be further classified into silver tips and golden tips. Silver tips refer to naturally dried tea leaves, while golden tips are silver tips dyed with tea infusion.
Flowery Orange Pekoe teas, which contain golden tips, transform into a golden hue when brewed. There are five grades of golden tips: Golden Flowery Orange Pekoe, Tippy Golden Flowery Orange Pekoe, Fine Tippy Golden Flowery Orange Pekoe, Silver Tippy Golden Flowery Orange Pekoe, and Silver Fine Tippy Golden Flowery Orange Pekoe. Golden Flowery Orange Pekoe signifies Flowery Orange Pekoe tea with golden tips, exhibiting a beautiful gold appearance. Tippy Golden Flowery Orange Pekoe represents Golden Flowery Orange Pekoe with an abundance of golden tips. The term “Tippy” specifically denotes the presence of these golden tips.
The tea known as Fine Tippy Golden Flowery Orange Pekoe contains golden tips that make up a significant portion of the tea. Silver Tippy Golden Flowery Orange Pekoe also contains silver tips alongside the golden ones. The most valuable tea known as Silver Fine Tippy Golden Flowery Orange Pekoe includes a large quantity of both golden and silver tips. The presence of golden tips in the tea helps reduce its astringency, resulting in a sweeter and smoother infusion. Black tea leaf grading is further categorized into four levels based on different methods of processing: whole leaves, broken leaves, fannings, and dusts.
Whole leaves are tea leaves that go through minimal processing and have a longer brewing time and coarser texture. They are highly prized and expensive because they are scarce, especially if they have leaf tips. On the other hand, broken leaves are cut into smaller pieces. They require less brewing time compared to whole leaf tea and can be classified as Broken Orange Pekoe and Broken Pekoe. Broken Orange Pekoe involves finely chopping Orange Pekoe and can be further subcategorized as Golden Broken Orange Pekoe with golden tips.
The term Broken Pekoe describes the act of cutting Pekoe into small fragments. On the other hand, Fannings are leaves that have been crushed and turned into a fine powder. More specifically, Broken Orange Pekoe Fannings refer to Broken Orange Pekoe leaves that have undergone the crushing process to become a powdery form. Dusts, similar in nature to those utilized in the production of Japanese green tea, consist mainly of leaf particles with a texture close to powder. Furthermore, tea leaves may also be categorized based on their harvest season such as First Flush, Early First Flush, Second Flush, Autumnal, Best Season, and Quality Season. It is worth noting that the quality of the tea is influenced by when its leaves are gathered.
The term First Flush indicates the initial picking season of the year, often occurring in March. During this time, the tea possesses a rich and fresh aroma, along with a greenish tint due to minor fermentation. Early First Flush represents the earliest teas harvested during this period. On the other hand, Second Flush denotes the second picking season, which typically takes place in May and June. Second Flush teas are slightly sweeter and smoother in comparison to First Flush teas, while still maintaining a well-balanced profile and an intense liquor color. Conversely, Autumnal refers to teas harvested in the autumn, generally exhibiting lower quality compared to Second Flush teas with less lustrous leaves.
The Best Season in Sri Lanka is when buds start to emerge, while the Quality Season represents the production of high-quality tea leaves. The classification of black tea includes regions such as China, India, Nepal, Sri Lanka, Kenya, and Indonesia. Chinese teas are renowned for their smoky taste and absence of bitterness. They possess a distinctive characteristic that enables them to absorb flavors resembling Earl Grey. Chinese teas can be divided into two main regional types: Keemun and Lapsang souchong. Qimen County produces Keemun tea.
Keemun teas have a rich history and are highly esteemed in England, where they gained popularity. These teas are a crucial component of the English Breakfast tea blend. Known for their fruity aroma, with notes of pine and dried plum, Keemun teas also offer a pleasing floral quality, although not as pronounced as Darjeeling tea. The taste profile of Keemun teas can vary depending on the processing method, with some being more bitter and smoky. Keemun tea is further classified into four distinct types: Keemun Congou, Keemun Mao Feng, Keemun Xin Ya, and Keemun Hao Ya.
Keemun Congou is produced using the special skill called “Congou” to create thin, tight strips without breaking the tea leaves. Keemun Mao Feng has slightly twisted tips, giving it a unique flavor when brewed for up to seven minutes. Keemun Xin Ya uses early tips to reduce bitterness. Keemun Hao Ya, the highest grade, is typically made with fine tips. Lapsang souchong, also known as “Small plant from Lapu Mountain,” is distinct from other black teas as it is traditionally smoke-dried over pinewood fires.
Lapsang souchong is characterized by its strong and smoky flavor, with a high-grade variety reminiscent of longan in the first brew. In India, tea production involves cultivating both Chinese and Assam plants. Indian teas are categorized into nine regional types: Assam, Darjeeling, Nilgiri, Sikkim, Dooars, Arunachal Pradesh, Travancore, Terai, and Kangra. Assam tea stands out for its briskness, malty flavor, and bright color; it is commonly enjoyed as breakfast tea. Additionally, it is classified into first flush and second flush varieties. The second flush offers a sweeter taste compared to the first flush due to the inclusion of golden tips; it also boasts a fuller body.
Darjeeling tea, hailing from West Bengal, India, is renowned for its sugary taste and robust flavor when combined with milk. It is recognized for its light infusion and pale hue, along with its fragrant scent. Often referred to as “muscatel” due to its musky and spicy notes, Darjeeling tea encompasses two distinct variations: Darjeeling white tea and Darjeeling oolong. The former presents a delicate aroma and a pale golden shade while the latter possesses a milder taste compared to Darjeeling black tea because of semioxidation during production. Furthermore, Chinese and clonal are subcategories within Darjeeling oolong.
Chinese Darjeeling oolong tea has a delicate muscatel flavor, while Clonal Darjeeling oolong tea offers a fragrant and spicy taste. Nilgiri tea, sourced from the southern part of the Western Ghats Mountains in Southern India, boasts a deep color and aromatic scent. Dooard tea, originating in northern India, is renowned for its robust flavor and is often enjoyed with milk. Sikkim tea, also hailing from northern India, bears resemblances to Darjeeling tea but possesses a milder bitterness. Lastly, Sri Lanka tea is commonly known as Ceylon tea due to the country’s former name being Ceylon.
Sri Lanka tea can be classified into three types: high-grown, medium-grown, and low-grown. High-grown tea is manufactured in factories located above 4,000 feet and possesses a unique flavor with a refreshing touch of bitterness. Additionally, high-grown tea is divided into three regions: Uva, Nuwara-Elliya, and Dimbula. Uva tea grows in the southeastern part of Ceylon and is considered one of the top three black teas worldwide alongside Darjeeling and Keemun. It presents a distinct taste known as “Uva flavor,” which combines delicate bitterness with a rose-like aroma.
Nuwara-Elliya tea, produced in the central part of Ceylon, is renowned for its bright orange color and fresh flavor. Similarly, Dimbula tea from the same region is famous for its strong flavor. Medium-grown tea, manufactured in factories situated between 2,000 and 4,000 feet above sea level, offers a rich flavor and robust bitterness which makes it perfect for blending with other teas. This category can be further divided into two regions: Kandy and Ruhuna. Kandy tea, also produced in the central part of Ceylon, stands out with its less pronounced flavor and bitterness but strong taste and vivid red color.
Ruhuna tea, which originates in the southern part of Ceylon, is characterized by its dark red color and distinctive smoky taste. Tea produced below 2,000 feet falls under the category of low-grown tea and is further divided into two regions: Galle and Ratnapura. Galle tea, grown in the southern part of Ceylon, exhibits a bright orange hue and complements well with milk. In contrast, Ratnapura tea comes from the middle region of Ceylon and boasts a deep red color reminiscent of chocolate flavor. It is commonly enjoyed as Chai. Russian tea has gained fame for Georgie variety known for its sweet taste, while Turkish tea is renowned for Rize.
African black teas from countries such as Kenya, Tanzania, Malawi, and Mozambique are commonly utilized in blends, despite their individual origins. The purpose of blending tea is twofold: to enhance flavor and achieve a well-balanced taste that cannot be attained with single teas alone. Companies undertake the blending process and designate each black tea type according to the responsible company. The first type of blend incorporates teas from different regions, whereas the second type combines teas solely from one region.
There are three types of blended tea: Breakfast, Afternoon tea, and Russian Caravan. Breakfast tea is known for its strong and full-bodied flavor, and it goes well with milk. In the category of Breakfast tea, there are three famous varieties: English Breakfast, Irish Breakfast, and Scottish Breakfast. English Breakfast tea is a traditional blend made from Assam, Ceylon, and Kenya. Popular brands of English Breakfast tea include Twinings, Dilmah, Taylors of Harrogate, Ahmad Tea, Qualitea, and Darvilles of Windsor. Irish breakfast tea also has a bold taste and is often enjoyed with milk and sugar.
Some popular brands of Irish Breakfast tea include Lyons, Barry’s, Nambarrie’s, and Punjana. Afternoon tea generally has a lighter taste compared to Breakfast tea, with the most well-known brand being Prince of Wales. Russian Caravan tea often combines smoky Lapsang souchong with Keemun. Scented tea is created by adding extra ingredients and can be categorized into three types: flowers, herbs, and other flavorings. Flavor teas are often mixed with different types of flowers. Jasmine tea, which has a calming floral aroma, is the most commonly used flavor tea.
Some flowers, like Sweet Osmanthus and roses, are sometimes added to tea as a decorative element. For example, Osmanthus tea is made by combining dried Sweet Osmanthus flowers with black tea leaves, resulting in a tea with a subtle peach flavor. Roses are also commonly used in tea to enhance its luxurious appearance.
In terms of categorizing herbal teas, they can serve both as medicinal teas due to the properties of the herbs they contain and as flavorful beverages. Other flavorings that can be found in teas include citrus oil, smoke, spice, rum, roasted grain, and quince.
Citrus oil is particularly versatile when it comes to creating flavored teas. However, one of the most well-known citrus-infused teas is Earl Grey tea.
The tea blends mentioned in the text include bergamot essential oils mixed with black teas. Lapsang souchong is a type of black tea that is dried over smoking pine needles, resulting in a distinct smoky flavor. Indian chai is flavored with sweet spices like cardamom, cinnamon, ginger, anise, nutmeg, and vanilla. Jagertee is an alcoholic tea made by combining rum with black tea. Sweet taste and flavor are imparted by quince. The method of preparing black tea varies and influences the characteristics of the tea based on the type of tea plant used.
There are four ways to classify tea: the brewing method, boiling method, stewing method, and filtering method. The brewing method is the most commonly used and involves putting tea leaves into a pot and letting them steam after pouring boiled water. In order to properly extract the tea, boiled water is necessary as lukewarm water is not sufficient. It is advisable to pre-heat the pot, especially in winter, to prevent the boiled water from becoming tepid. The brewing method requires 2 minutes to extract powdered teas like Broken Orange Pekoe, while whole leaf teas like Orange Pekoe require a maximum of 5 minutes.
The boiling method involves putting black teas into a pot and boiling them. This method has the advantage of being able to make a large quantity of tea at once and easily change the flavor by adjusting the steeping time. Black tea made using the boiling method is typically categorized as milk tea or spice tea. Milk tea refers to black tea with cold milk added to it. Spice teas are made by steeping black tea with boiled water, then adding spices like cinnamon or ginger.
The stewing method is comparable to the boiling method, but it involves using milk to extract black tea, whereas the boiling method uses water. The stewing method takes longer to extract the tea because it utilizes milk instead of water. Indian chai is a well-known tea that utilizes the stewing method. The key difference between the stewing method and the boiling method is that the boiling method considers fragrance to be the most crucial aspect and stops heating before the tea is fully boiled. Conversely, the stewing method focuses on the thickness of the milk and the flavor of spices, thus boiling the tea repeatedly.
Filtering method is the worst one because it is challenging to adjust the tea’s thickness. As a result, it is not possible to produce the exact same tea as wine. The quality of black tea is greatly influenced by factors like temperature, humidity, and precipitation. It is also affected by the drying time, which even a slight difference can greatly impact the flavor and aroma of teas. Additionally, each culture has their own unique ways of drinking teas, further contributing to the diversity of black tea.
Many individuals have their own preferences when it comes to enjoying black tea. It can be consumed as is, or with added sugar, milk, or honey to enhance its aroma. The versatility of black tea is a key factor that has made it a popular choice for many. However, certain tea cultures have strict etiquettes surrounding the consumption of black tea, such as the English tradition of afternoon tea and the Japanese tea ceremony. During afternoon tea, it is customary to not only savor the taste of the tea but also appreciate the aesthetic harmony of teacups and saucers with the vibrant hue of the teas.
The Japanese tea ceremony requires years of study to master its manners and understand the meaning behind each action. This ceremony is considered an art form, similar to paintings. For the Japanese, the tea ceremony is not only a place to enjoy tea, but also a place to cultivate a disciplined and resilient mindset. Each tea culture profoundly impacts nations. If you aspire to emulate the Japanese empress, make green tea your beverage of choice; if you desire to emulate Queen Elizabeth, consume black tea daily.
