Basic Introduction to Indonesian Black Tea

Indonesia is a prolific producer of black tea, with a long history of tea cultivation, centered primarily on Java and Sumatra. The black tea produced here has a particularly delicate and fragrant aroma. On Java Island, the Kaligua tea plantation is nestled against towering volcanoes. In the morning, before the mist has fully cleared, there are wisps of cloud around the mountain peaks, while below, the tea plantation is already bathed in clarity, stretching peacefully and endlessly at your feet.

Nutritional Value

Black tea is rich in nutrients such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid, and many more. During the fermentation process, chemical reactions involving polyphenols cause significant changes in the fresh leaf's chemical composition, leading to the production of components like theaflavins and thearubigins. These changes significantly enhance the aroma, forming the distinctive color, aroma, and taste unique to black tea.

Product Characteristics

The most representative Indonesian black tea is the CTC (Crush, Tear, Curl) black tea produced in Java. Its granules are uniform and compact; the enzymatic oxidation is relatively light, giving it a medium brown or light brown color, which is slightly more yellowish compared to Indian or Ceylon CTC teas. The liquor is bright red, with a fresh and fragrant aroma. It has a clean taste without bitterness or astringency. Compared to Chinese black teas, it is fresher and crisper, very much suited to Chinese palates. Besides being enjoyed plain, it is also perfect for pairing with fresh fruits or making Iced tea. When used to make milk tea, the base tea liquor can achieve a deep red color with a strong impact, and when mixed with milk, its flavor and creamy texture are not inferior to those made from Assam tea from India, with an even better aroma.

History and Folklore

After 1990, tea cultivation and production began on Sulawesi Island. Currently, the largest tea-producing area remains Java, accounting for approximately 75% of Indonesia's total tea production. In 1996, Indonesia ranked fifth globally in tea production.

Most Indonesians practice Islam, and the majority of Muslims and people of Chinese descent prefer Green Tea, with only a few drinking black tea. Therefore, 90% of the black tea produced in Indonesia is for export. Black tea accounts for about 80% of total production.

Almost all black tea production in Indonesia is concentrated in large state-owned plantations (PTP NUSANTARA), where they not only grow and produce tea but also cultivate coffee, cocoa, rubber, quinine, and other tropical crops. The tea factories under these state-owned plantations have advanced equipment and are highly automated CTC production lines. They are also admirable for their highly skilled blending, tasting, and classification management personnel. Their products are predominantly CTC black broken teas, which are mainstream commodities in the international tea market.

Tasting and Serving Methods of Indonesian Black Tea

1. Plain Drinking: You can brew this tea according to your usual method, just using less tea. In principle, this tea should only be steeped once. If you use a larger amount of tea or a shorter brewing time, allowing for a quicker infusion, you may steep it again until the color and taste become light before changing the leaves.

2. Lemon Black Tea:

1. Place slices of fresh lemon in a cup;

2. Place a tea strainer over the cup and add one small spoonful (1.5-2 grams) of CTC black tea and 1-2 small spoonfuls of sugar to the strainer;

3. Slowly pour 300 milliliters of boiling water through the strainer into the cup;

4. Let the lemon slices steep in the tea for 2-3 minutes;

5. Once the tea has turned an orange-yellow color, it is ready to drink;

6. After finishing the first steeping, you can add more tea and sugar and steep again.