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Black Tea

Last modified : 10/28/2025, 10:41:28 PM
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Black Tea

Also known as “red tea” in some cultures

Introduction

Black tea is a fully oxidised tea made from the leaves of the plant Camellia sinensis. The term “black tea” is used widely in the West, whereas in China and some other East-Asian countries these teas are often referred to as “red tea” (hóngchá).

It is distinguished from green tea, white tea, oolong, and pu-erh by the degree of oxidation the leaves undergo before drying.

History & Origins

Tea is believed to have originated in China. Black tea developed as tea travelling for trade required greater shelf-life, and the fully oxidised leaves retained flavour and colour better over long journeys.

From China, black tea spread to India and Sri Lanka during the colonial era. After the discovery of the Camellia sinensis var. assamica variety in India, large-scale cultivation began to meet demand for bold black teas.

Processing & Manufacture

Key Steps

  1. Withering – freshly picked leaves reduce moisture.

  2. Rolling / Bruising – to break cells and start oxidation.

  3. Oxidation (often called “fermentation” in tea terms) – leaves are exposed to air, turning dark and developing flavour.

  4. Drying / Firing – to halt oxidation and fix the leaves.

Methods

  • Orthodox method: Leaves remain mostly whole, hand or machine-rolled, then oxidised and dried.

  • CTC method (Crush–Tear–Curl): Leaves are cut into small pieces, oxidised quickly, and used mainly for tea-bags and mass production.

Why fully oxidised?

Oxidation changes the colour of the leaves (from green to brown/black) and deepens the flavour profile, creating malty, fruity, smoky, and bold notes compared with less-oxidised teas.

Varieties & Regional Styles

Black tea is grown and processed in many regions worldwide. Here are some notable ones:

China

  • Lapsang Souchong – from Fujian province, famously smoky flavour.

  • Keemun – from Anhui, aromatic and refined.

  • Dian Hong – from Yunnan, rich and malty with bold leaves.

India & Sri Lanka

  • Assam – bold, malty, strong enough for milk and sugar.

  • Darjeeling – delicate, muscatel notes, often called the “champagne of teas.”

  • Ceylon – brisk, full-bodied, varying by altitude.

Africa & Others

  • Countries such as Kenya, Rwanda, and Nepal also produce significant amounts of black tea, often using the CTC method for export markets.

Brewing & Serving

General Guidelines

  • Use water near boiling, around 90-95 °C, depending on the leaf and variety.

  • Infusion time varies: for delicate black teas, shorter; for bold teas, a few minutes. Over-infusion may lead to bitterness.

  • Black tea’s robust character allows it to be served with milk, sugar, lemon, or iced.

Tips

  • Use fresh, filtered water.

  • Cover your teapot while steeping to retain heat.

  • Rinse leaves or re-steep high-quality whole-leaf teas for additional infusions.

Health, Caffeine & Storage

Health Aspects

Black tea contains caffeine and a variety of polyphenols, including flavonoids, which have been studied for effects on cardiovascular health and blood lipids. The positive effects are modest and not yet conclusively proven.

Caffeine

Black tea generally has more caffeine than green or white tea but significantly less than coffee. The exact amount depends on leaf variety, size, processing, and brewing time.

Storage

Because the leaves are fully oxidised and dried, black tea is relatively shelf-stable. When stored in a cool, dark, airtight container away from strong odours, it can last one to two years while retaining its flavour.

Economy & Market

Black tea represents the majority of tea sold in many Western countries — approximately 90 % of global tea sales. The development of mass-production methods, such as CTC, and blending for consistency were essential to meeting worldwide demand.

Summary

Black tea is the most widely consumed type of tea, characterised by full oxidation of Camellia sinensis leaves, a robust flavour, and a wide range of regional styles. Whether enjoyed plain, with milk, iced, or as part of a blend, it offers depth, comfort, and variety for tea lovers across the world.