Born by chance in the hold of a ship, black tea went on to conquer the world. Through a careful production process, tea leaves are oxidized to create a truly distinctive drink. From Darjeeling to Assam, organic black teas offer a remarkable range of flavors. Brewed well, they also carry a wealth of health benefits. Join us on a journey to the heart of Asia to uncover the secrets of black tea.
- The legend of black tea
- How black tea is made
- Black tea varieties
- How to brew black tea
- The benefits of organic black tea
The legend of black tea
According to legend, the discovery of black tea was entirely accidental. A shipment of green tea sailing from China to England oxidized during the ocean crossing. By the time it arrived, the tea had turned black. At first surprised by the strange appearance of the leaves, the English eventually came to prefer them over the original green teas. Today, black tea, from Ceylon or Darjeeling, sits at the heart of the traditional cup of tea enjoyed at breakfast or teatime.
How black tea is made
Making black tea involves oxidizing the leaves to transform their flavor and color. The nutritional profile of the leaf changes significantly in the process. That said, black tea does not mean the same thing everywhere in the world.
Defining black tea: a question of geography
What we in the West call black tea is known as "red tea" in China. In the West, red tea refers to a rooibos infusion. For the Chinese, black tea is a doubly fermented oolong, a rare and luxurious variety. In India, the name follows English usage.
Black tea oxidation methods
Since the 19th century, the methods used to oxidize natural black tea have changed very little. They shape the flavor and color of the final cup. The two main approaches are the orthodox method and the CTC method.
The orthodox method
The orthodox method is the most widely used and the most natural. It involves air-drying the tea until it loses around half its moisture content. The tea leaves are then rolled and placed in a warm, humid environment.
Once the leaves have oxidized sufficiently, they are dried. The green tea has become black tea. The leaves are then sorted and sold loose-leaf or as tea bags. Each variety adapts this process to suit its own leaves. It is also the method that best preserves the health-giving properties of the drink.
The CTC method
The CTC method is faster. It involves withering the leaves, then crushing and tearing them before drying them in a mechanical drum. The process sacrifices much of the natural, artisanal character of the tea.
This method affects the quality of the leaves. The aromatic notes are less pronounced, and the health benefits are partially lost.
Black tea varieties
Beyond the classic British breakfast cup, there is a wide world of black tea recipes to explore. A global tour of organic black tea.
Chinese black teas
China is, unsurprisingly, a major producer of white, green, and black tea. While lemon is the traditional accompaniment there, many Chinese varieties also pair beautifully with a splash of milk.
The most well-known Chinese black teas include:
- Oolong, the only tea the Chinese classify as black;
- Smoked black tea (Lapsang Souchong), the most surprising of the lot;
- Yunnan black tea, with its honeyed notes;
- Keemun black tea, widely considered the finest.
Indian black teas
Oxidized teas from India are the most consumed in the world. Their distinctive character sometimes brings them together in a gift set crafted for curious palates.
The most celebrated Indian black teas are:
- Organic Darjeeling black tea, the champagne of teas;
- Organic Assam black tea, the most full-bodied, a classic breakfast choice;
- Organic Nilgiri black tea, ideal for iced tea;
- Organic Sikkim black tea, the luxury take on Darjeeling;
- Organic Ceylon black tea, the most widely enjoyed.
Although Ceylon black tea is often grouped with Indian teas, it actually originates from Sri Lanka. It remains an exceptional black tea, well worth discovering in a gift set made for adventurous palates.
Black teas from around the world
Beyond the classic Darjeeling, Ceylon, and oolong, there are many other outstanding oxidized teas, with a long list of origins from across the globe.
A world tour of the finest cups of black tea:
- "Milima" black tea from Kenya;
- "Panchthar" black tea from Nepal (close in character to Darjeeling);
- "Caykur" black tea from Turkey;
- "Hoang Su Phi Den" black tea from Vietnam.
These varieties are not usually available as tea bags, but you can easily order them loose-leaf by the tin or pouch.
Flavored black tea
Flavored organic black tea, blended with spices or fruit, is growing in popularity. It opens up a new world of flavor for those who find the natural bitterness of black tea a little sharp.
The best-known fruit- and spice-flavored organic teas include:
- Earl Grey, Assam black tea scented with bergamot;
- Christmas tea, a black tea fragrant with spices and citrus;
- Irish Breakfast, a robust blend of Assam black teas;
- Masala Chai, black tea infused with warming spices;
- Oriental rose tea, delicately scented with Damask rose.
The list of flavored teas is truly endless, since you can always create your own blends. With Ceylon or Darjeeling black tea as a base, spices and dried citrus peel let you craft your own take on Earl Grey. A homemade Christmas tea can also be tailored to your taste, with lemon notes, for instance.
How to brew black tea
There is no need to travel to India or China for a great cup, but a few simple steps make all the difference. Here is how to get the most from your black tea infusion, bringing out the flavor while preserving its benefits.
The traditional method
Whether it is Ceylon or Darjeeling, the aromas of organic black tea are delicate. The traditional approach is to warm the teapot and the cup before brewing, by filling them with hot water and letting them sit for a moment. Once warmed, you are ready to brew your organic black tea.
Steeping time
Steeping time is not a minor detail. This is the moment when the water absorbs all the flavor and fragrance of the leaf. Too short, and the tea never fully opens up. Too long, and bitterness takes over, dulling those rounder, more aromatic notes.
As a general rule, organic oxidized teas steep for 3 to 5 minutes. Lovers of bolder, darker teas sometimes push this to 7 minutes. Flavored organic teas such as Earl Grey may need only 2 minutes, to avoid overwhelming the more delicate notes of the spices or fruit.
A few extra tips
For a great cup of black tea, never boil the leaves. Boiling water damages the flavor and destroys the antioxidants, stripping the tea of its health properties. Water between 80°C and 90°C (175°F and 195°F) is ideal.
The recommended amount is half a teaspoon of loose-leaf black tea per cup, roughly 2.5 g, the equivalent of one tea bag. That said, loose-leaf is almost always the better choice: professionals agree that its aromas are richer and more complex.
The benefits of organic black tea
Black tea, and organic black tea in particular, offers a range of health benefits. According to specialists, the evidence currently available links black tea with better overall health.
Black tea is associated with the prevention of cardiovascular disease. Its richness in antioxidants may help reduce the risk of heart attack, while those same compounds are thought to support healthy circulation. Catechins are found in significantly higher concentrations in loose-leaf tea. Adding lemon to black tea further enhances this effect.
According to researchers, black tea may also play a protective role in the fight against certain cancers. Available evidence points in particular to prostate and breast cancer. In this context, choosing organic tea is especially worthwhile.
The list of black tea benefits goes further still. Darjeeling, Assam, Ceylon, or oolong, black tea appears to support protection against osteoporosis, tooth decay, and low mood. It may also be beneficial for certain digestive conditions and for migraine sufferers.