Being the most popular type of tea, black tea takes up 70% of consumption in the world. Although Western black tea is famous, just like other types of tea, black tea also came from China, according to the research of experts, Jheng Shan Siao Jhong that comes from Fujian, China, is the origin of black tea.
Black tea classified as full-oxidation tea, different from the other types of tea that usually come from small-leaf tea varieties, black tea is mostly made from large-leaf tea varieties, plus the process of heavy rubbing, black tea has the strongest taste of every type of tea. The main features of black tea are floral and fruity comes with light woody, apart from the flavor, the strength of astringency is also one important factor that used to determine the quality of black tea.
Black Tea Producing region
There are four most famous regions produce black tea—Assam Black Tea, India; Qimen Black Tea, China; Uwa Black Tea, Sri Lanka; Darjeeling Black Tea, India. In addition to the four regions, many other areas produce black tea, having plentiful different varieties and production regions lets black tea become a diverse type of tea that comes from the same process.
Black Tea Variety
Within the realm of black tea, there exists a wide range of varieties, each with its own unique characteristics determined by factors such as terroir, processing techniques, and leaf quality. Assam, not only being one of the famous region that produces black tea, also being the most common black tea variety (Camellia sinensis var. assamica).
Assam Black Tea Variety
Assam tea, derived from the Camellia sinensis var. assamica, is renowned worldwide for its robust flavor and distinctive characteristics. Originating from the Assam region in India, this particular variety of tea plant has garnered immense popularity among tea enthusiasts globally.
Assam tea traces its roots back to the northeastern state of Assam in India, where the plant thrives in the region's unique climate and soil conditions. Discovered by British colonial planters in the early 19th century, Assam tea quickly gained prominence for its bold flavor and deep, malty notes. Today, Assam remains one of the largest tea-producing regions in the world, contributing significantly to the global tea market.
Assam tea is celebrated for its bold, brisk flavor profile, with prominent malty undertones and a distinct astringency. The liquor boasts a deep amber hue and a robust body that pairs well with milky and sugar, making it a popular choice for breakfast teas and milk tea. The unique terroir of the Assam region imparts a distinctive character to the tea, with variations in flavor influenced by factors such as altitude, climate, and processing techniques. Whether enjoyed as a standalone brew or blended with other teas, Assam tea offers a rich and satisfying drinking experience.
Types of Black Tea
The diversity of black tea extends to the regions where it is cultivated, with each producing distinctive varieties that reflect local terroir and traditions. From the lush tea estates of Assam in India to the misty hills of Darjeeling and the verdant plantations of Sri Lanka's Ceylon region, black tea regions around the world contribute to the rich tapestry of tea culture. Each region's unique climate, soil, and elevation contribute to the flavor, aroma, and character of the tea produced, showcasing the global diversity and richness of black tea.
Black Tea vs Green Tea
The primary distinction between black tea and green tea lies in their processing. Black tea are fully oxidized before drying, while green tea are steamed or fired to prevent oxidation. This crucial difference leads to variations in flavor, with black tea boasting a bold, robust taste characterized by malty, earthy, or floral notes, whereas green tea tends to have a milder, grassy flavor with vegetal undertones.
Kinds of Black Tea
Black tea can be further categorized into different kinds based on leaf size, appearance, and processing. Common types of black tea include orthodox tea, which features whole leaves and undergoes a traditional rolling and oxidation process, and CTC (crush, tear, curl) tea, which consists of smaller, granular leaves produced using mechanized methods for faster processing. Additionally, flavored black teas infused with fruity, spices, or floral essences offer a creative twist on traditional blends, appealing to a wide range of tastes and preferences.
Black Tea and Milk
One of the classic ways to enjoy black tea is by adding milk, a practice that originated in the United Kingdom during the 19th century. The addition of milk to black tea not only imparts a creamy texture and mellow flavor but also helps to balance the tea's boldness and tannins, making it a comforting and indulgent beverage choice for many. Popular black tea blends such as English Breakfast and Earl Grey are often enjoyed with a splash of milk, offering a delightful morning or afternoon pick-me-up.
Black Tea in Taiwan
Sun Moon Lake Tea is the most famous black in Taiwan, Hong Yu, Hong Yun and Assam are the three main varieties of Sun Moon Lake Tea, all of them are large-leaf tea varieties.
However, when it comes to Taiwanese black tea, black tea made with small-leaf tea varieties is the most distinctive. The small-leaf black tea was invented in Taiwan, almost every regions of high mountain tea produce small-leaf black tea. Also, the honey scent black tea is kind of small-leaf black tea that requires the most demanding on cultivation environment and production techniques.
Kochill offer Honey Scent Black Tea that crafted with the utmost precision, the fragrance of honey blossoms through meticulous charcoal-roasting processes. It allows you to savor delicate flavors while experiencing the subtleties of Oriental tea culture through taste sensations.
Process of Black Tea
Indoor Withering - Rubbing - Oxidation (Fermentaion) - Drying