Black Tea undergoes two fermentation processes during its production. One is the heap fermentation after withering, and if the fermentation is already excessive or just right at this stage, the natural fermentation in the final drying process will accelerate the fermentation speed of the black tea. As a result, the final product will have a sour taste that won't dissipate for a long time. Some tea enthusiasts suggest that baking can eliminate the sourness; however, the author has not tried this method, so you may want to experiment if you are interested.

Some black teas, particularly new season teas, might exhibit a grassy taste that isn't as pure and fragrant as typical black teas. This is due to under-fermentation. The grassy taste can dissipate after being aired out for about half a month since there is still slow fermentation occurring during natural storage. Ultimately, whether it's good or not depends on your own palate.

Black Tea Selection Tips

1. Dry Leaf Appearance

The dry leaves of traditional black tea (known as Gongfu tea) are not red but rather a lustrous dark brown. This coloration results from the interaction between oxidized chlorophyll and thearubigins, which together form the primary component of the dry leaf appearance. We can easily judge the quality of a tea by examining its dry leaves. Since there are many types of black tea, we will look at the characteristics of high-quality black tea within three categories: Lapsang souchong, gongfu tea, and broken black tea.

Lapsang souchong is a type of black tea characterized by its thick, tightly rolled, straight strands and dark lustrous color.

Gongfu black tea also appears in strands and is characterized by tightly rolled leaves with sharp tips, a dark brown and lustrous color, and an abundance of golden tips.

Broken black tea, while uniformly granular, can vary in quality depending on the variety. Large-leaf broken black tea has tightly packed granules with visible golden tips. Medium and small-leaf broken black tea has tightly packed and dense granules with a lustrous appearance and few golden tips.

In general, high-quality black tea has tightly packed and complete leaves, minimal or no broken leaves, and a dark, lustrous color. Conversely, loose, uneven leaves with many broken pieces, dust, or foreign matter indicate lower quality.

Golden tips are a clear indicator of high-quality black tea in some cases, but this cannot be generalized as a universal standard.

2. Inner Quality Characteristics

Lapsang souchong has a pure smoky aroma and a rich flavor. Gongfu tea has a fresh, sweet fragrance, a rich and refreshing taste, a bright red liquor, and delicate leaves with visible buds that are uniformly red and bright. Broken black tea has a high and lasting aroma, a rich and refreshing taste, and a bright red liquor.

High-quality black tea has a sweet fragrance when dry, and when brewed, it emits a rich and sweet aroma. Low-quality tea lacks a distinct aroma or has off-flavors. If processing conditions (such as temperature and humidity) or techniques (such as withering and fermentation) are poorly controlled during production, or if the finished product is stored improperly, the tea can develop unpleasant odors.

Some off-flavors are present in such small amounts that they are not easily detected when sniffing the dry leaves. In these cases, brewing the tea can help identify them. If you detect a grassy, stale, or moldy smell, you can conclude that the tea is of poor quality.

In general, bright leaf bottoms indicate high quality, while dull and dark leaf bottoms with more blackened strands indicate lower quality. Bright red liquor with a golden ring around the edge of the cup is excellent, less clear liquor is lower quality, and dark and murky liquor is of poor quality.

3. Taste

The taste of high-quality black tea is primarily sweet and smooth. Lapsang souchong has a rich and refreshing taste, while gongfu tea is characterized by freshness, richness, smoothness, and briskness.

A high-quality black tea provides an excellent experience in the mouth. The liquor is rich and smooth, crisp and sweet, without being cloying, leaving a lingering aroma that is enchanting. Low-quality tea has a bitter and astringent taste that persists.

In general, a rich and smooth taste indicates high quality, a bitter and astringent taste indicates lower quality, and a bland taste indicates poor quality.

4. Golden Ring

Green Tea should have a “green” liquor, whereas black tea should have a “red” liquor. Strictly speaking, the ideal liquor color for black tea is a deep orange-yellow or golden yellow.

For regular drinkers of black tea, a bright golden ring can often be observed around the edge of the liquor in a white cup. The presence and clarity of this golden ring is one of the key sensory indicators used to assess the quality of black tea.

There are various explanations for the formation of the “golden ring.” Some believe it is an optical phenomenon caused by the tea liquor receding slightly due to the inner walls of the cup absorbing the liquid, creating the illusion of a golden ring.

Scientifically, however, the golden ring is primarily formed by the presence of theaflavins, which are naturally golden in color and contribute significantly to the brightness of the liquor. A higher content of theaflavins leads to a brighter liquor, while a lower content makes the liquor appear darker.

Regardless of the explanation, the presence of a golden ring is a symbol of high-quality black tea. The clearer and brighter the golden ring, the better the quality of the black tea.