The question of when black tea was invented remains much debated amongst tea scholars.However by the 16th century black tea was appearing in Chinese tea markets.It was during Ming's dynasty that oxidation of Tea leaves were discovered. When the tea was allowed to oxidize and then baked, the resulting leaf could retain its quality longer. This black tea was far more suitable for the lengthy transport to Tibet and Mongolia.
Black Tea is the most oxidised tea than White,Oolong and Green Tea.This gives them their stronger flavors and higher caffeine content.. It is most widely used in making iced tea and English tea.It is also knoiwn as Red Tea.Black Tea is obtained by freshly picking tea leaves and darkening it with large amount of cellular oxidation.
There are three distinct styles of producing black tea in China.
Zhen Shan Xiao Zhong Hong Cha – The original style of black tea from the Wu Yi mountains. Higher grades are comprised of broad open leaves and are roasted and dried by the heat an earthen oven wood burning fire.
Gong Fu Hong Cha – Sometimes called to as “Congou” black tea by western sources. “Congou” or “Gong Fu” is a reference to patience and skill required by its manufacturing process. This is the most widespread style of black tea produced in China. Both Keemun and Dian Hong black teas are made by the Gong Fu method. Traditionally, this method requires hand picking of whole buds and leaves. After a fair amount of delicate hand processing higher quality examples of Gong Fu Hong Cha are dried over charcoal while electric dryers may be used to finish lesser grades.
Hong Sui Cha - Broken Black Tea made specifically for foreign consumption. This type of tea is mass produced with modern machinery and is sorted in accordance with the grading system used by the international market.
Black tea is made in one of two ways: "orthodox" or "cut, tear, curl" (CTC). Orthodox processing relies much more heavily on manual work. CTC is done primarily by machine and creates finely chopped tea leaves.
Steps to black tea production:
Plucking
The tea leaves are removed from the bush. They are harvested by hand for orthodox teas and by machine for CTC.
Sorting
The leaves are separated by size.
Cleaning
Any twigs, stems, rocks, or broken leaves are removed.
Withering
The leaves are dried slightly. The moisture content of the leaf goes from 70-80% to 60-65%. This withering makes the leaf pliable so it won't break during the next steps.
Rolling
Orthodox teas are rolled while CTC teas are chopped then rolled.
Oxidation
The leaves are allowed to brown. CTC teas may be tumbled to encourage oxidation while orthodox teas may be rolled at intervals on a table. Chinese teas are oxidized very slowly, making them more mellow in flavor than Indian teas.
Drying and cooling
The vast majority of the moisture is removed. The final water content may be just 3%.
Sorting and grading
The final sorting is done and the tea is graded by size. Grading does not necessarily indicate quality. It communicates the size of the leaf.
Unlike green teas, which turn bitter when brewed at higher temperatures, black tea should be steeped in freshly boiled water. The more delicate black teas, should be steeped for 3 to 4 minutes. The same holds for broken leaf teas, which have more surface area and need less brewing time than whole leaves. Whole leaf black teas, and black teas that will be served with milk or lemon, should be steeped 4 to 5 minutes. Longer steeping times make the tea bitter. When the tea has brewed long enough to suit the tastes of the drinker, it should be strained before serving.
Black Tea is the most oxidised tea than White,Oolong and Green Tea.This gives them their stronger flavors and higher caffeine content.. It is most widely used in making iced tea and English tea.It is also knoiwn as Red Tea.Black Tea is obtained by freshly picking tea leaves and darkening it with large amount of cellular oxidation.
Styles of Black Tea
There are three distinct styles of producing black tea in China.
Zhen Shan Xiao Zhong Hong Cha – The original style of black tea from the Wu Yi mountains. Higher grades are comprised of broad open leaves and are roasted and dried by the heat an earthen oven wood burning fire.
Gong Fu Hong Cha – Sometimes called to as “Congou” black tea by western sources. “Congou” or “Gong Fu” is a reference to patience and skill required by its manufacturing process. This is the most widespread style of black tea produced in China. Both Keemun and Dian Hong black teas are made by the Gong Fu method. Traditionally, this method requires hand picking of whole buds and leaves. After a fair amount of delicate hand processing higher quality examples of Gong Fu Hong Cha are dried over charcoal while electric dryers may be used to finish lesser grades.
Hong Sui Cha - Broken Black Tea made specifically for foreign consumption. This type of tea is mass produced with modern machinery and is sorted in accordance with the grading system used by the international market.
Making Black Tea
Black tea is made in one of two ways: "orthodox" or "cut, tear, curl" (CTC). Orthodox processing relies much more heavily on manual work. CTC is done primarily by machine and creates finely chopped tea leaves.
Steps to black tea production:
Plucking
The tea leaves are removed from the bush. They are harvested by hand for orthodox teas and by machine for CTC.
Sorting
The leaves are separated by size.
Cleaning
Any twigs, stems, rocks, or broken leaves are removed.
Withering
The leaves are dried slightly. The moisture content of the leaf goes from 70-80% to 60-65%. This withering makes the leaf pliable so it won't break during the next steps.
Rolling
Orthodox teas are rolled while CTC teas are chopped then rolled.
Oxidation
The leaves are allowed to brown. CTC teas may be tumbled to encourage oxidation while orthodox teas may be rolled at intervals on a table. Chinese teas are oxidized very slowly, making them more mellow in flavor than Indian teas.
Drying and cooling
The vast majority of the moisture is removed. The final water content may be just 3%.
Sorting and grading
The final sorting is done and the tea is graded by size. Grading does not necessarily indicate quality. It communicates the size of the leaf.
Brewing Black tea:
Health Benefits of Black Tea:
Black tea can help manage - or even prevent - diabetes.
Black tea protects your heart health
Black tea is used for improving mental alertness as well as learning, memory and information processing skills.
It is also used for treating headache and low blood pressure; preventing heart disease, including “hardening of the arteries” (atherosclerosis) and heart attack; preventing Parkinson's disease; and reducing the risk of stomach and colon cancer, lung cancer, ovarian cancer, and breast cancer.
It is also used for type 2 diabetes, stomach disorders, vomiting, diarrhea, and as a diuretic to increase urine flow.
Some people use black tea for preventing tooth decay and kidney stones. In combination with various other products, black tea is used forweight loss.
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