Chinese Black Tea

1. The Origin of Black Tea

The origin of black tea can be traced back to the Ming Dynasty in China, specifically to Wuyi Mountain in Fujian Province. Here is a detailed elaboration on the origin of black tea:

Historical Background

The ancestor of black tea is in China. The world’s earliest black tea was invented by tea farmers in the Wuyi Mountain tea region of Fujian during the Ming Dynasty of China (between 1567 and 1610), named “Lapsang Souchong”. The Jiang family from Tongmu Village, Wuyishan City, has a history of more than 400 years as a tea family producing Lapsang Souchong black tea. Tongmu Village in Wuyishan City is known as the birthplace of black tea.

There is a beautiful legend about the origin of black tea. It is said that during the late Ming and early Qing dynasties, when it was tea-picking season, a troop passed through Tongmu Pass, stationed at the tea factory, and slept on the tea leaves. After the troops left, the tea farmers found that the tea leaves had fermented and turned red. To recoup their losses, the tea farmers rubbed the tea leaves and dried them with local pinewood. The dried tea leaves were black and glossy, and after brewing, they had a strong and mellow pine fragrance. This “failed green tea” was not popular locally, but when the tea farmers sold it cheaply at the Xingcun tea market, it unexpectedly became popular. Thus, black tea was born.

Dissemination and Impact

Black tea began to spread to Europe at the end of the Ming Dynasty and quickly became a popular drink among the British royal family and upper-class society. With the prosperity of international trade, black tea gradually spread to various parts of the world, becoming one of the most popular types of tea globally. Black tea not only has a profound cultural heritage in China but has also formed a unique black tea culture in countries like Britain.

2. Characteristics and Production Process of Black Tea

Characteristics of Black Tea

1. Appearance: Black tea leaves have a lustrous black color, and the tea liquor appears bright red or reddish-brown, clear, and transparent.
2. Aroma: Black tea has a rich and lasting aroma, often with notes of fruit, flowers, or honey. Some black teas also carry a unique pine smoke scent (such as Lapsang Souchong).
3. Taste: Black tea has a mellow and refreshing taste, with a certain sweetness and a long aftertaste.
4. Leaf Base: The soft and bright red leaf base of black tea indicates a high degree of fermentation.

Production Process of Black Tea

The production process of black tea mainly includes five steps: picking, withering, rolling, fermentation, and drying.

1. Picking: The picking standard for black tea is usually one bud with two or three leaves, requiring moderate tenderness of the fresh leaves, no pests or diseases, and no impurities.
2. Withering: The picked fresh leaves are spread out to naturally lose water and soften, preparing for subsequent rolling and fermentation. During the withering process, the enzyme activity of the tea leaves is activated, triggering a series of chemical changes.
3. Rolling: Rolling helps shape the tea leaves into strips, disrupts the cell structure, promotes the extrusion and even distribution of tea juice, and creates conditions for fermentation.
4. Fermentation: Fermentation is a crucial step in forming the quality of black tea. Under suitable temperature and humidity conditions, substances such as tea polyphenols in the tea leaves undergo oxidation reactions under the action of enzymes, generating colored substances like theaflavins and thearubigins. This turns the tea leaves red and alters their aroma and taste. The duration of fermentation affects the quality of black tea and often needs flexible adjustment based on factors like weather, fresh leaf quality, and production techniques.
5. Drying: Drying is the final step in black tea production, aimed at removing excess moisture from the tea leaves to prevent mold and further enhance the tea’s aroma, making it more intense and lasting. There are various drying methods, such as oven drying or pan-frying, depending on the region and specific production techniques.

4. How to Appreciate Black Tea

Observation

1. Appearance: High-quality black tea has tight and uniform strips, a heavy handfeel, a lustrous black or reddish-brown color, and a certain gloss. Loose and dull tea leaves indicate poorer quality.
2. Impurities: Observe whether the tea contains impurities like tea stalks or tea dust. High-quality black tea should be clean and tidy without impurities.

Aroma Appreciation

1. Concentration and Durability: High-quality black tea has a strong and lasting aroma. Fresh tea leaves exhibit a fresh scent, while aged tea leaves possess a rich, aged aroma. The tea’s aroma can indicate its freshness and quality.
2. Layering: Black tea aroma is not uniform but layered. Generally, high-quality black tea aroma is composed of floral, fruity, and honey notes, intertwined to create a unique rhythmic scent.
3. No Off-Odor: Ensure the tea has no off-odors like mold or sourness, which may suggest poor tea quality or improper storage.

Taste Experience

1. Mellow Taste: High-quality black tea tastes mellow, sweet, and has a long aftertaste. When tasting, attention should be paid to the rich layers of flavor, including bitter, sweet, and refreshing notes.
2. Sweet Aftertaste and Mouthwatering Effect: When appreciating black tea, the sweet aftertaste is a crucial indicator. High-quality black tea should leave a distinct sweet aftertaste, providing a lingering enjoyment. Simultaneously, the tea should stimulate saliva secretion in the mouth, producing a refreshing and thirst-quenching effect.
3. Smoothness and Durability: High-quality black tea liquor should have good smoothness, feeling smooth and not astringent in the mouth. Additionally, the tea liquor should linger in the mouth for a longer time, maintaining a lasting taste.

Observation of Tea Liquor and Leaf Base

1. Tea Liquor: High-quality black tea liquor is bright red and transparent with high luminance and no sediment. A dull or turbid tea liquor may suggest poor tea quality.
2. Leaf Base: The leaf base after brewing should appear vivid, with a bronze or reddish-brown color and uniform luster, without any green or black discoloration. A thick, expansive, and tender leaf base indicates better tea quality.

Durability Test

High-quality black tea has strong durability, maintaining a certain aroma and taste even after multiple brewings. Inferior black tea may lose its flavor after one or two brewings.

5. Methods for Brewing Black Tea

I. Preparation Tools
Tools needed for brewing black tea include:
● Basic tea sets: Such as white porcelain tea bowls, glass fair cups, porcelain teacups, etc. These tea sets are not only visually appealing but also effectively showcase the color and aroma of black tea.
● Auxiliary tools: Such as tea trays, tea ceremony sets (including tea spoons, tea needles, etc.), tea towels, kettles, etc. These tools facilitate more convenient and hygienic brewing.
● Other optional tools: Such as tea holders (for holding dry tea), strainers (for filtering tea residue), and tea serving trays (for holding brewed teacups). These tools can be selected based on personal needs and preferences.

II. Amount of Tea
The amount of black tea used is a crucial factor influencing the taste of the tea liquor. Generally, the amount of tea can be adjusted according to personal taste, the size of the tea set, and the type of black tea. Here are some common suggestions for the amount of tea:
● Glass brewing method: For a glass of about 300 milliliters, the amount of tea is approximately 2 grams. If you prefer a stronger taste, you can increase it to about 3 grams.
● Tea bowl brewing method: For a standard white porcelain tea bowl of 110 milliliters, the amount of tea is about 5 grams. If the tea leaves are finer, the amount of tea can be reduced; if the tea leaves are larger, the amount can be increased.
● Large pot brewing method: For brewing tea in a large pot, the amount of tea can be adjusted based on the size of the pot and the number of people drinking. Generally, about 1 gram of tea per 100 milliliters of water is suitable.

III. Brewing Steps
The brewing steps for black tea include the following:

1. Warming the cups and cleaning the tools: Before brewing black tea, rinse the tea set with boiling water to remove any odors or impurities and warm the tea set, which helps to unleash the tea aroma.
2. Adding the tea: Gently place the measured black tea into the tea bowl or glass, avoiding breaking the tea leaves.
3. Pouring the water: Slowly pour the boiling water along the edge of the tea set, controlling the water temperature between 90-95℃ to avoid affecting the taste. Maintain a stable water flow to prevent directly hitting the tea leaves.
4. Steeping: Adjust the steeping time based on the type of black tea and personal taste. Generally, a steeping time of 3-5 minutes is suitable for black tea. If you prefer a stronger taste, you can extend the steeping time; otherwise, shorten it.
5. Serving the tea: Pour the brewed tea into the fair cup and then distribute it into small teacups for drinking. Ensure to drain the tea from the tea set as much as possible to avoid the tea liquor being too strong or too weak.
6. Black Tea and Health

Health Benefits of Black Tea

1. Rich in antioxidants: Black tea is abundant in tea polyphenols, powerful antioxidants that help neutralize free radicals in the body, slowing down the aging process. According to health websites, tea polyphenols also possess antibacterial and antiviral properties, enhancing the immune system and improving the body’s resistance.
2. Boosts energy and alertness: The caffeine in black tea can stimulate the mind and enhance alertness. For those engaged in mental labor, moderate consumption of black tea can help improve work efficiency. However, it’s important to note that excessive caffeine intake may lead to adverse effects such as insomnia and anxiety.
3. Promotes digestion: The tannic acid in black tea aids digestion, especially when consumed after meals, as it can alleviate discomfort caused by greasy foods. Additionally, black tea stimulates gastrointestinal motility, ensuring smooth bowel movements.
4. Supports cardiovascular health: Studies indicate that tea polyphenols in black tea help lower cholesterol levels, maintain cardiovascular health, and reduce the risk of heart disease. Black tea also improves endothelial cell function and inhibits platelet adhesion and aggregation, exerting anticoagulant and antithrombotic effects.
5. Assists in weight loss: The caffeine and tea polyphenols in black tea can promote fat metabolism, aiding in weight reduction. However, it’s essential to combine healthy eating habits and exercise for effective weight loss, as relying solely on black tea is not sufficient.
6. Other benefits: Black tea also offers various other benefits, including appetite stimulation, tooth decay prevention, swelling reduction, urination promotion, and stomach warming. For those with symptoms like stomach chills or indigestion, moderate consumption of black tea can help alleviate these discomforts.

Considerations for Drinking Black Tea

1. Limiting caffeine intake: Black tea contains caffeine, so pregnant women, breastfeeding mothers, and those sensitive to caffeine should limit their intake. Additionally, it’s advisable to avoid drinking black tea in the evening to prevent sleep disruption.
2. Avoiding drinking on an empty stomach: Consuming black tea on an empty stomach for extended periods may irritate the stomach lining, causing discomfort. Therefore, it’s recommended to drink it after meals.
3. Cautious addition of sugar and milk: To preserve the nutritional value of black tea, it’s advisable to avoid excessive addition of sugar and milk, which can affect its health benefits. If desired, these ingredients can be added in moderation.
4. Moderate consumption: Although black tea has health benefits, excessive consumption can lead to caffeine overdose, negatively impacting sleep and the cardiovascular system. Generally, two to three cups per day are sufficient to meet the demand.
5. Choosing quality tea: To ensure the quality and nutrition of black tea, it’s recommended to select fresh, high-quality tea leaves and avoid overly processed or adulterated products.

Drinking Restrictions for Special Populations

1. Those with neuropathy or insomnia: The caffeine in black tea may exacerbate neuropathy and insomnia symptoms, so these individuals should avoid or limit their consumption.
2. Patients with kidney stones: Certain components in black tea may worsen kidney stone symptoms, so these patients should exercise caution when drinking it.
3. Anemia patients: Tea polyphenols in black tea may interfere with iron absorption, leading to anemia. Therefore, those with anemia should avoid or limit their intake.

In summary, black tea, when consumed in moderation, can offer various health benefits as a healthy beverage. However, it’s crucial to consider personal health conditions and needs and avoid excessive intake of caffeine and other potentially harmful components.