It's important to know that besides our country, humanity has a great love for black tea. Since we're taking an international perspective, black tea certainly has an English name: it's called 'black tea', not 'red tea'. Now, let's get to know the most 'famous' world's four major black teas.
The exact origin date of black tea is unverifiable. The book 'Duo Neng Bi Shi' (Versatile Mediocrities), written in the mid-Ming Dynasty (around the 16th century), mentions the name "black tea," which is the earliest record found so far. It is speculated that black tea production began in the 17th century, with Fujian Souchong black tea appearing first. Based on the processing techniques of Souchong black tea, Gongfu black tea evolved in Fujian during the mid-18th century, featuring more refined manufacturing.
F O U R M A J O R B L A C K T E A S
World's Four Major Black Teas — Keemun Black Tea
Keemun Black Tea,简称祁红, produced in the Qimen County area of the Huangshan mountain range in southwestern Anhui Province, China. The local tea plant varieties are high-yielding and excellent in quality, grown in fertile red-yellow soil with a mild climate, ample rainfall, and moderate sunlight. This results in tender leaves rich in water-soluble substances, with the best quality harvested in August. Keemun tea has a tightly wound, fine, and even appearance with beautiful tips and a dark, lustrous color (commonly called "precious light"). Its aroma is fresh and fragrant with hints of honeyed sweetness, and top-grade teas even carry an orchid fragrance (renowned as the "Keemun aroma"), which is rich and long-lasting. The liquor is bright red and vibrant, the taste is sweet, fresh, mellow, and full-bodied, and the infused leaves (tea dregs) are reddish and bright.
Drinking it plain best captures Keemun's lasting fragrance; even adding fresh milk does not diminish its mellow aroma. It is most suitable for drinking in spring, and also very appropriate for afternoon tea or bedtime tea.
World's Four Major Black Teas — Assam Black Tea
Assam Black Tea is produced in the Assam valley area at the foothills of the Himalayas in northeastern India. The local sunlight is intense, requiring additional tree planting to provide moderate shade for the tea bushes. Due to abundant rainfall, the tropical Assam large-leaf variety tea plants thrive vigorously. The quality is optimal when picked from June to July, but the autumn tea produced from October to November is more fragrant.
Assam Black Tea leaves are flat and thin in shape, with a dark brown color. The liquor is deep red with a slight brown hue, carrying a faint aroma of malt and roses. The taste is strong, belonging to a robust tea, making it the best choice for drinking in winter.
World's Four Major Black Teas — Darjeeling Black Tea
Darjeeling Black Tea is produced in the Darjeeling plateau area at the foothills of the Himalayas in northern West Bengal, India. The local average annual temperature is around 15°C, with ample daytime sunshine but significant day-night temperature differences. The valleys are perpetually shrouded in mist and clouds, a major factor in nurturing this tea's unique aroma. The second flush tea from May to June is of the highest quality, hailed as the "Champagne of Teas." Darjeeling Black Tea commands a high price. First flush tea from March to April is mostly greenish, while the second flush is golden. Its liquor is orange-yellow, with an elegant and noble fragrance; top grades particularly carry a grape-like muscatel aroma, with a delicate and smooth mouthfeel.
Darjeeling Black Tea is best enjoyed plain, but because the leaves are larger, they require slightly longer steeping (about 5 minutes) to allow the leaves to fully unfurl and release their flavor. It is most suitable for afternoon tea or after consuming a rich, flavorful meal.
World's Four Major Black Teas — Ceylon Highland Black Tea
Ceylon Highland Black Tea, with Uva tea being the most famous, is produced on the eastern side of the mountainous region, which is perpetually cloud-covered. Since the northeast monsoon brings rainfall during winter (November to February), it is unfavorable for tea garden production, making the tea harvested from July to September the highest quality. Dimbula tea and Nuwara Eliya tea, produced on the western side of the mountainous region, are affected by the southwest monsoon rains during summer (May to August), making the harvest from January to March the best.
Ceylon highland tea is usually processed into broken leaf tea, presenting a reddish-brown color. Among them, Uva tea has a bright orange-red liquor, with top-grade teas displaying a golden ring on the surface, akin to a coronation. Its character is stimulating, revealing aromas like mint and lily of the valley. The taste is mellow and full-bodied, somewhat astringent but with a sweet aftertaste. Dimbula tea has a bright red liquor, a refreshing and smooth taste with floral notes, and less astringency. Nuwara Eliya tea is lighter in color, aroma, and taste compared to the former two. Its liquor is orange-yellow, with a clean, fragrant aroma, and a taste somewhat closer to green tea.