Black tea is made from the leaves of the Camellia sinensis plant. As it undergoes full oxidation, it takes on a dark hue and a strong flavor. Stages in the process influence its flavor and aroma.
The Camellia sinensis plant is also the source as green, white, and oolong teas. Oxidation is a large part of the difference between these and the true black tea. Many phytochemicals in black tea form during oxidation.
Black tea leaves contain phytochemicals including water-soluble catechins like epicatechin and its derivatives. Theaflavins, thearubigins and their derivatives are also found in black tea leaves.
The Harvest: A Crucial First Step
Timing and technique influence the final quality and flavor profile. Tea harvesting is often a morning ritual during the cooler hours when dew still coats the leaves.
"Two Leaves and a Bud": The most common harvesting standard involves plucking the top two leaves and the unopened bud of new shoots. This ensures the freshest and most flavorful leaves are used.
Tea pluckers require speed and skill. They carefully hand-pick the tender shoots, repeating the process every 7-14 days during the growing season.
In China black tea is often called red tea due to its color when brewed. The name can also refer to the red leaves created through tea processing.
Mechanical Harvesting: In lower-grade tea, mechanical harvesters are used. Efficient for large-scale production, this method is less selective. It includes older leaves and stems, which affect the tea's overall taste and quality.
Seasonal Variations: The flavor of black tea can change with the season. Assam tea in India has a malty robust flavor in the second flush harvest (May-June), while the first flush (March-April) is lighter and more floral.
Black Tea: Processing
Once harvested, the leaves go through a series of controlled steps. There are two primary methods for processing.
Orthodox Method
This traditional method prioritizes quality and involves four main stages.
Withering: The freshly plucked leaves are spread out on large trays and exposed to warm air, reducing their moisture content and making them pliable. This process can take 12-18 hours.
Levels of temperature and humidity during withering affect the aroma and flavor profile of the finished tea.
Rolling: The withered leaves are then rolled and twisted, either by hand or using machines. This ruptures the cell walls, releasing enzymes and essential oils, and triggering oxidation.
The rolling process also gives the leaves their characteristic shapes. Rolling methods differ by region. Taiwanese teas often use a method forming small pellets, while Indian teas might have a looser, more open appearance.
Oxidation: This is the defining step for black tea. The rolled leaves are spread out in a cool, humid environment and allowed to oxidize.
Enzymes react with oxygen, turning the leaves from green to a coppery-red and developing the characteristic flavor and aroma of black tea. The length of oxidation, typically 1-3 hours, must be is carefully monitored.
The longer the oxidation process, the richer and bolder the final flavor will be. Variations of black tea making create their own unique taste, texture and aroma profiles.
Firing (Drying): The oxidized leaves are dried in ovens to stop the process and reduce the moisture content to around 3%. This step preserves tea flavor and prevents spoilage.
Proper drying is crucial not only for flavor preservation but also for the shelf life of the tea. Too much moisture can encourage mold, while too little can make the tea dry and brittle.
After drying, tea leaves are sorted and graded based on size and quality. The grading system includes whole leaf, broken leaf, and fannings.
Whole leaves are highly sought after. They often command a premium price because they produce more nuanced flavors when brewed.
Once graded, the tea is packaged in airtight containers to maintain freshness and aroma. Some tea makers create blends.
CTC (Crush, Tear, Curl) Method
This modern method prioritizes speed and efficiency, primarily used for producing tea bags and lower-grade teas. The leaves are passed through a machine.
It crushes, tears, and curls them into small, uniform pieces. While faster and cheaper, the CTC method gives a less complex flavor compared to Orthodox teas.
The Perfect Cup: The ideal water temperature for brewing black tea is around 212°F (100°C), and the recommended steeping time varies depending on the type of tea, but typically ranges from 3-5 minutes.
Lipton's Legacy: Sir Thomas Lipton (1848 - 1931) revolutionizes the tea industry by making tea more affordable and accessible to the people. He's one of the first to package tea directly from the estates, eliminating middlemen and reducing prices.
Global Consumption: Black tea is the most consumed type of tea worldwide, accounting for over 75% of global tea production. India, China, and Sri Lanka contribute to the international market, valued at about $18 billion.
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