Black Teas

Black tea is processed by spreading the freshly plucked leaves to wither, giving off a fruity odour.  While still soft, the leaves are rolled to release the chemicals which gives each leaf its characteristic flavour and colour.  Leaves are then spread, in a cool humid place, to absorb air, causing the leaf colour to change form green to black colour and acquires its distinctive tea aroma.  Orange-red is the best quality liquid colour for black tea.

Characteristics

All Black Teas are characterized by a coloured infusion, from pale orange for a first flush Darjeeling to a reddish brown for a Kenya tea.

Black teas of India and Ceylon are available in different leaf grades (see Tea Classification) ranging from mild to strong in taste.

Darjeeling teas are fresh and light as semi fermented teas with a pale orange/brown liquor. Assam teas are malty and strong with a dark liquor.

Ceylon teas range from potent to aromatic.

China black teas range from light to full-bodied and some are smokey. The best known British-based blends are a combination of the three great production areas, China, India and Ceylon.

*  Classic Blends - The best-known British inspired Classic Blends use a mix from the three great tea production regions; China, India and Ceylon. Classic blends skillfully combine the aromas and tastes of different teas, depending on the time of day for which the tea is meant. India and Ceylon broken leaf teas are often blended for stronger breakfast teas, or in whole leaf for lighter afternoon teas. Generally Assam and Ceylon whole leaves are used for the tea body and Darjeeling leaves to add flavour. All classic blend black teas can take milk.

*  India - India teas are known for their dazzling variety. There are two main tea growing regions, Darjeeling and Assam.

Darjeeling teas, cultivated in the Himalayan foothills, have an incomparably fine aroma and are clearly the queen of India teas. They are fresh and light with a pale orange/brown liquor. Production depends on the gathering season. First flush spring teas, eagerly awaited by connoisseurs, are light in colour with a muscat flavour. Second flush Darjeelings, more attractive to western palate, are picked from May to June and have more body and a ripe fruity taste. Darjeelings are best drunk in the afternoon without milk.

Assam teas, grown in the northeastern region, are dark and strong with a round spiced flavour, excellent morning drinking and a touch of milk can be added.

Nilgiri teas come from the southern India plateau and are stronger with less character.

India teas are graded to indicate tea quality. Refer to Tea Grading for details.

*  Ceylon - The teas of Ceylon (Sri Lanka) with their characteristic amber liquor, full bodied strong flavour, have great appeal to European tastes. Ceylon teas are perfect with breakfast and afternoon pastries and go well with a touch of cold milk. Their popularity makes Ceylon the third producer of tea in the world. There are six production regions on this beautiful island; Dimbula, Galle, Kandy, Nuwara Elya, Ratnapura and Uva.

Ceylon teas are generally selected according to their grade depending upon the desired strength, from a light infusion to a dark brew.

*  China - China black teas are mild and lower in caffeine than India teas and usually named after the province where grown. The main black tea provinces are Keemun and Yunnan.

Keemun teas are distinguished by their orchid aroma and mild, sweet flavour, making it a perfect afternoon and evening tea.

Yunnan tea's rare combination of aroma and strength, merit its nickname, "the mocha of tea". Yunnan, the only China tea that can take a drop of milk, is ideal with breakfast.

Lapsang Souchong is a well-known smoky variety of tea, well-suited to both salty and spicy dishes.

*  Australia - Australia black tea are grown in the tropical region of Daintree and sub tropical region of Tweed Heads in Queensland. They are medium strength teas, harvested and processed mechanically for local and export markets.

*  Other Nations