Black tea is increasingly favored by many tea enthusiasts. When drinking black tea, it's helpful to know some basic facts:

Basic Information

Black tea, known as “Blacktea” in English, is the second largest category of tea in China.

The processing of black tea involves a chemical reaction centered around the enzymatic oxidation of polyphenols.

The chemical composition of fresh leaves changes significantly, with over 90% of polyphenols being reduced and new components such as theaflavins and thearubigins being produced.

The aroma compounds increase notably compared to fresh leaves. Therefore, black tea has the characteristic features of red tea, red liquor, red leaf, and a sweet and mellow flavor.

Black tea is a fully fermented tea made from new shoots of suitable tea plants, undergoing processes such as withering, rolling (cutting), fermentation, and drying.

Withering is an important process in the initial production of black tea, which is referred to as “Wu tea” during this stage.

Black tea gets its name from the red color of the infused tea and the leaves after Steeping.

Origin of Black Tea

Black tea originated in the Tongmu Pass area of Wuyi Mountain, Fujian Province, during the mid-Ming dynasty (around the 16th century). The earliest variety was called Zhengshan Xiaozhong.

In the 17th century, trade between China and European countries led to the export of black tea to Britain, the Netherlands, and other countries, where it became very popular among Europeans, especially the British aristocracy.

In the 19th century, the British introduced black tea cultivation techniques to their colonies in India, leading to the development of major black tea producing regions like India and Sri Lanka, with the former becoming the world's largest producer of black tea today.

Nowadays, black tea has become a global beverage, accounting for 70% of the world's tea sales.

Processing Methods

Black tea is a fully fermented tea made from new shoots of suitable tea plants, undergoing processes such as withering, rolling (cutting), fermentation, and drying.

Withering is an important process in the initial production of black tea, which is referred to as “Wu tea” during this stage.

Classification of Black Tea

Based on the method of processing and the shape of the finished product, black teas are generally divided into three categories: Xiaozhong (Small Seed) black tea, Gongfu (Workmanship) black tea, and Broken black tea.

Xiaozhong (Small Seed) black tea: Xiaozhong is the oldest type of black tea and the ancestor of all other types. All other black teas evolved from Xiaozhong. It is divided into Zhengshan Xiaozhong and Waishan Xiaozhong, both originally produced in the Wuyi Mountain region.

1. Zhengshan Xiaozhong: Produced in the Tongmu Pass area near Xingcun Town, Wuyi Mountain City, it is also known as “Xingcun Xiaozhong” or “Tongmu Pass Xiaozhong.”

Waishan Xiaozhong: Mainly produced in areas such as Zhenghe, TanYang, Gutian, and Sha County in Fujian Province, and in Yanshan, Jiangxi Province since 2013.

Gongfu (Workmanship) black tea: Gongfu black tea is a unique traditional Chinese product. Its name comes from the special attention paid to the tightness and completeness of the tea strips during the rolling process and the effort spent during refinement.

The appearance is fine, tight, flat, and evenly sized, with a dark lustrous color. The inner quality includes a bright red liquor, bright red leaf base, fresh and sweet aroma, and sweet and mellow taste. Due to differences in origin and tea plant varieties, the quality varies. It can be further divided into Qihong, Dianhong, Chuanhong, Yihong, Ninghong, Minhong, etc.

Broken black tea: Broken black tea can be further classified based on its shape into leaf tea, broken tea, fannings, and dust. It is produced across a wide range of regions, including Yunnan, Guangdong, Hainan, and Guangxi, primarily for export.

Famous World Teas

Qimen Black Tea – China

Qimen black tea, also known as Qihong, is a precious traditional Gongfu black tea in China and a historical famous tea. It emerged in the late 19th century and is one of the top three fragrant teas in the world, with accolades such as “the hero of teas,” “the best of all,” and “prince of teas.”

Qimen black tea is divided into grades 1 to 7 based on quality, mainly produced in Qimen County, Anhui Province, and a small amount in neighboring counties such as Shitai, Dongzhi, Yixian, and Guichi. It is mainly exported to dozens of countries and regions including the UK, the Netherlands, Germany, Japan, and Russia, and has long been used as a ceremonial tea in China.

Darjeeling Black Tea – India

Darjeeling black tea is produced in the Darjeeling highlands at the foothills of the Himalayas in northern West Bengal, India. It is one of the top four black teas in the world. The second flush of Darjeeling black tea, produced in May and June, is of the highest quality and is known as “the champagne of black teas.”

Darjeeling black tea has a distinguished status, with the first flush in March and April mostly greenish OP, and the second flush FOP with a golden hue. Its liquor is orange-yellow, with a delicate and elegant fragrance. High-quality Darjeeling black tea has a grape-like aroma, a delicate and smooth taste, and is suitable for spring and autumn consumption. It is also suitable for making milk tea, Iced tea, and various flavored teas. The processing techniques were brought over from Zhengshan Xiaozhong and modified.

Uva – Sri Lanka

Ceylon highland black tea, with Uva tea being the most famous, is produced on the eastern slopes of the mountainous regions of Sri Lanka. It is one of the top four black teas in the world. The eastern slopes of the mountainous regions of Sri Lanka are often shrouded in mist. The northeast monsoon brings abundant rainfall from November to February, which is not conducive to tea garden production. Thus, the tea harvested from July to September is of the highest quality.

Assam Black Tea – India

Assam black tea is produced in the Assam Valley near the foothills of the Himalayas in northeastern India. The strong sunlight requires additional trees to provide shade for the tea plants. The abundant rainfall promotes the vigorous growth of tropical Assam large-leaf tea plants. The best quality is harvested in June and July, but the Autumn Tea produced in October and November is more fragrant. Assam black tea has a slender and flat appearance, a deep brown color, a deep reddish-brown liquor with a faint malt and Rose aroma, and a robust taste.

Chemical Composition

The processing of black tea involves a chemical reaction centered around the enzymatic oxidation of polyphenols, resulting in significant changes to the chemical composition of fresh leaves. Over 90% of polyphenols are reduced, and new components such as theaflavins and thearubigins are produced. Aroma compounds increase