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what is black tea

Region: Asia, India, Africa and USA
  • Color: Dark burgundy, vibrant brown
  • Body: Medium to full
  • Palate: Brisk, rich and bold flavor

 

What is Black Tea?

Black teas vary significantly depending on the region from which they come from.  They are the most widely known variety in the West.  Black Tea comes from leaves that are fully oxidized which changes the leaf's properties and accounts for the dark, rich colors and strong, brisk flavors characteristic of this tea type. Essentially, it is this oxidation process that makes black tea different from green tea.

The flavor, color, body, strength and aroma of Black tea depends on the tea bush varietal, season of harvest, elevation, country of origin, microclimate and degree of oxidation.   Black tea is often further divided into broken-leaf and full-leaf categories. A broken-leaf tea consists of leaves which have been purposely broken into small pieces during processing. The smaller size allows the water to extract more of the tea leaves’ components in a short period of time. For this reason, broken leaf teas tend to be more brisk and higher in caffeine, making them an excellent morning tea to be paired with milk and sugar. Full-leaf teas, on the other hand, tend to be more refined and gentler on the palate. Broken-leaf teas are not to be confused with "fannings" or "dust" used in common paper tea bags.


REGION OF ORIGIN :

 Teas are often classified by their estate or region-of-origin. As with fine wine, different regions produce teas with specific flavor profiles and characteristics.

INDIA

1) Today, India is the largest Tea exporter in the world.
2) Teas from Darjeeling are considered some of the best in the world.  Grown in the foothills of the Himalayas.  Teas favor quality by fine plucking.  First plucking (a.k.a. “Flush”), very light aromatic teas.  Second plucking (“Flush”), offers more bite, coppery color and taste of ripe fruit.  Tea gardens in this area solicit the same respect as the top vineyards of France.
3) Assam is the largest tea growing region in the world.

 

Region

Tea

Characteristic

Assam

Assam (Black)

Rich, full bodied, malty, and smooth

Darjeeling

Darjeeling (Black)

Light and delicate in flavor and aroma with undertones of muscatel the “Champagne of Teas”

Nilgiri

Nilgiri (Black)

Popular for blending- robust and smooth

SRI LANKA

1) Teas grown there are named after the former name of the island, Ceylon.

Region

Tea

Characteristic

Ceylon

Ceylon (Black)

Wide range of flavors, aroma, and color.  Some full bodied, rich and dark; others brisk, fragrant, and delicate.

 

CHINA

1) For centuries the only exporter of tea in the world.
2) China exports most of its black teas.  Green tea is the preferred variety for local consumption.
3) China’s finest teas come from the Yunnan Province.

Region

Tea

Characteristics

Fujian

Lapsang Shouchong (Black)

Distinctly smoky aroma and flavor.

Anhuni

Keemun (Black)

Rich brown liquor with a slightly scented nutty flavor.

Yunan

Yunan Black Tea (Black)

Rich malty flavor (similar to Assam).  Best with milk.

 

KENYA
1) Tea growing was introduced by the British Colonials in the 20th century.
2) Black teas are presented in small broken leaves but produce tea of high quality of bright color, especially good for blending.

Region

Tea

Characteristic

Kenya Highlands

Non-specific

Bright, rich, colorful infusion with a rich, coppery tint.  Pleasant, brisk, and strong flavors.
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