Black Tea – glossary

-Origins and History-

China

China is considered the birthplace of black tea production, where it originated in provinces like Fujian and Yunnan. The Chinese have produced tea for centuries, with the first documented black tea dating back to the Ming Dynasty. Important Chinese black tea types include Keemun and Yunnan “Dianhong”.

India

The cultivation of black tea in India began in the 1830s after the British East India Company introduced Chinese tea seeds to Assam. India quickly became a major producer due to its ideal climate. Important regions for Indian black tea include Assam, Darjeeling, Nilgiri, and Kerala.

Sri Lanka

Sri Lanka is renowned for producing distinctive Ceylon black teas. Tea cultivation started in the 1860s on large plantations in high elevations and later expanded to lower regions. High grown Ceylon teas like Nuwara Eliya are more delicate in flavor, while low grown teas like Uva produce bold, intense brews.

Red Tea

Red tea is another name for black tea in China and East Asia. The name refers to the color of the leaves after oxidation, which results in a reddish brew. Red tea is the literal translation of “hong cha” in Chinese.

Hong Cha

Hong cha means black tea in Chinese. It refers to all Chinese black teas including Yunnan, Keemun, and others. The name distinguishes black tea from green tea, which is “lu cha” in Chinese.

-Tea Producing Regions-

Assam

Assam is a region in northeast India known for producing bold, malty black teas. The climate and terroir of Assam is ideal for growing Camellia sinensis var. assamica, the broad-leaf tea plant used for black tea production.

Darjeeling

Darjeeling is the famous tea-growing region located in the Himalayan foothills of West Bengal, India. Darjeeling black teas are prized for their light, floral, muscatel-like character.

Nilgiri

The Nilgiri Hills are a mountainous region in southern India that produces fragrant, aromatic black teas. Nilgiri tea growing areas include Coonoor and Wellington.

Yunnan

Yunnan is a province in southwest China that produces distinctive golden bud Dianhong black teas. Yunnan black teas are known for their dark malty flavors.

Ceylon

Ceylon refers to the major tea producing highland and lowland regions in Sri Lanka. Ceylon black teas have a bright, citrusy character.

-Tea Processing-

Withering

Withering involves drying freshly plucked tea leaves to remove excess moisture before further processing. This preparatory step softens the leaves.

Rolling

Rolling twists and ruptures the tea leaves to release juices and enzymes, initiating oxidation. It shapes the leaves for finished appearance.

Oxidation

Oxidation, or fermentation, is when enzymes in the leaves react with oxygen to produce the color and flavor compounds characteristic of black tea.

Firing

Firing quickly heats the oxidized leaves to halt oxidation at the desired level and reduce moisture content before packaging.

Orthodox

Orthodox is the traditional process of making black tea using pan-firing or oven drying methods. It produces whole leaf quality teas.

CTC

CTC stands for crush, tear, curl – the industrial process that shreds leaves into small particles like fannings and dust.

Solar-dried

Solar-dried refers to drying black tea leaves in direct sunlight rather than using firing machines. It is common where sunlight is reliable.

-Grades of Black Tea-

Whole Leaf

Whole leaf black tea contains intact, unbroken leaves. Higher quality whole leaf grades like Orange Pekoe feature more tips.

Broken Leaf

Broken leaf consists of smaller leaf fragments created during handling and processing. Golden Broken Orange Pekoe is an example.

Fannings

Fannings are very small particles and leaf bits sifted out during grading. The small size gives quick infusion.

Dust

Dust grade consists of the tiniest broken leaf fragments accumulated from processing. Lowest quality for cheap tea bags.

-Tea Leaf Grades-

Orange Pekoe

Orange Pekoe refers to a grade of black tea consisting of long, slender whole leaves sometimes mixed with a proportion of leaf tips. Orange Pekoe grades feature whole, undamaged leaves that produce a smooth, full-bodied cup.

Pekoe

Pekoe is a grade of whole leaf black tea made up of shorter, broader leaves without any leaf tips. Pekoe grades still consist of whole, unbroken leaves but lack the leaf tips found in Orange Pekoe grades.

Souchong

Souchong denotes a grade of black tea with larger, coarser whole leaves. Souchong is typically used in blends rather than alone to add boldness and body. The large leaf size results in deeper flavor.

Flowery

Flowery refers to the leaf buds and tips associated with the highest quality black teas. A Flowery grade contains a high proportion of golden whole leaf tips, which brew into a delicate, fragrant cup.

Popular Black Tea Blends

English Breakfast

English Breakfast tea is a brisk, full-bodied blend of black teas typically comprising Assam, Ceylon, and Kenyan teas. More expensive versions may include Keemun or Yunnan black teas.

Masala Chai

Masala chai is a spiced, milky black tea beverage popular in India and Southeast Asia. It combines black tea with warming spices like cardamom, cinnamon, clove, ginger, and peppercorn.

Earl Grey

Earl Grey is a flavored black tea infused with oil from the rind of bergamot oranges, giving it a distinctive floral, citrusy flavor. It can be made with single origin or blended black teas.

-Tea Chemistry-

Caffeine

Caffeine is a stimulant compound in black tea. Tea shoot tips contain the most caffeine. Caffeine content varies by leaves and processing.

Catechins

Catechins like EGCG are antioxidant flavanols in tea leaves. Some catechins oxidize during black tea production.

Theaflavins

Theaflavins like theaflavin and theaflavin-3-gallate are reddish polyphenol pigments unique to black tea.

Thearubigins

Thearubigins are complex reddish polyphenols formed by catechin oxidation late in tea processing.

-Health Effects-

Antioxidant

Black tea polyphenols act as antioxidants that may help protect cells from free radical damage.

Anti-inflammatory

Black tea contains compounds linked to anti-inflammatory effects in the body.

Heart Health

Studies suggest black tea may improve cholesterol levels and lower risk of heart disease.

Cancer

Research shows black tea polyphenols may have protective effects against certain cancers.

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