- -Origins and History-
- China
- India
- Sri Lanka
- Red Tea
- Hong Cha
- -Tea Producing Regions-
- Assam
- Darjeeling
- Nilgiri
- Yunnan
- Ceylon
- -Tea Processing-
- Withering
- Rolling
- Oxidation
- Firing
- Orthodox
- CTC
- Solar-dried
- -Grades of Black Tea-
- Whole Leaf
- Broken Leaf
- Fannings
- Dust
- -Tea Leaf Grades-
- Orange Pekoe
- Pekoe
- Souchong
- Flowery
- Popular Black Tea Blends
- English Breakfast
- Masala Chai
- Earl Grey
- -Tea Chemistry-
- Caffeine
- Catechins
- Theaflavins
- Thearubigins
- -Health Effects-
- Antioxidant
- Anti-inflammatory
- Heart Health
- Cancer
-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.