Black tea is easily the West’s favorite tea. Different black tea types are grown all around the world. Due to intense oxidation, they have a much bolder flavor profile compared to other teas. Black teas usually have a dark amber color, a smoky aroma, malty flavor, and astringent aftertaste.

To cut the brisk flavors, black teas often get mixed with a variety of things.  Also, they are suited for tea blends much more than light green teas. Although black tea is caffeinated, the caffeine content is much less when compared to coffee. That’s why they are a popular choice for breakfast and afternoon teas.

The most popular black tea types are Assam and Darjeeling. These are used for a variety of black tea blends, among which is the famous English Breakfast. 

How is Black Tea Made?

Black tea is native to India and China. All kinds of teas have one thing in common – they come from the tea plant Camellia Sinensis. After the tea leaves are plucked, they are withered and then each variety undergoes a different processing method responsible for the plethora of different flavors.

What distinguishes black tea from the rest is exactly its processing method, particularly the duration of the oxidation process. With green teas, oxidation stops very early in the process; oolong teas undergo 5-75% oxidation, while black teas are left to fully oxidize, and are left to dry.

As a result, black tea leaves are darkest in color when compared to other kinds of tea. They are rich in tannins, which give black tea a robust flavor. Due to fact that it is fully oxidized, black tea contains the highest amount of caffeine. 

History: Black Tea and The Story of Its Early Origins

Although China is the birthplace of tea and it is the larger producer of tea, most of the black tea varieties are native to India.

Despite the popularity of green tea in China, the reason why westerners prefer black tea is to be found on the pages of history.

Most of the black tea brands in the West are British tea brands. Britain is the country that is associated with having the most prominent tea culture in the West.

At the time when India was a colony under a British governance, British tea merchants in an effort to compete with China’s monopoly on tea made an effort to import the Chinese tea plant Camellia sinensis in India. However, this attempt at cultivating tea from Chinese seeds failed.  The small leaves of the Chinese tea plant Camellia sinensis couldn’t withstand the extremely hot weather conditions in India.

Then the locals introduced the British to their native tea plant, which at that time they didn’t know was actually a variation of Camellia sinensis. It is known as Camellia sinensis var. assamica, grown in the state Assam, Northeastern India. Hence the famous Assam tea.

Indian vs Chinese Black Tea Types

Both China and India have their own traditional tea culture.  As a result, Indian black tea and Chinese green tea are the most popular teas in the tea section of every supermarket. Even though black tea is grown both in India and China, there are big differences in its flavor.

Some of the factors that produce such distinct flavors are the tea plants, the terroirs, harvest and brewing method, etc.

Tea Plants

All teas come from the tea plant Camellia Sinensis, which has two strains called Camellia sinensis var. sinensis, and Camellia sinensis var. assamica. The former is native to China, the latter to India. Another feature that helps to distinguish between the varieties is that the assamica leaves tend to grow bigger compared to the sinensis.

Terroir

Another significant factor that impacts the flavor of the black tea types is the fact that tea terroirs in India and China have different characteristics.

In India, tea grows in the low-lying areas of Assam, on nutrient rich soil. The tea leaves grow bigger in size as they absorb plenty of sunlight, which results in their robust and malty tea flavor.

On the other hand, Chinese tea is usually grown at high elevations in the mountainous areas. Due the fact that mountains are shrouded in mist, humidity and cold air, the tea leaves need more time to grow. This gives the tea leaves a time to develop a more subtle and rather complex tea flavor, with almost little to no astringency.

Harvest

The hot climate, the sunlight and the frequent rainfalls during the monsoon season in India allows the tea bushes to grow much faster. Thought premium tea quality comes from the first few batches, harvests happen all year around. Especially during the summer months, when the assamica leaves grow faster.

In China, the first tea harvest usually happens before the spring rain. Tea leaves that come from the first harvest are considered to have the best quality of flavor. Also, they are much more expensive compared to later harvests, which are considered low-grade tea.

Loose Leave Tea vs. Tea Bags

As Indian black tea was mostly produced for export, it was packaged into tea bags, mainly for the convenience of transport.

To maximize production, a CTC the “cut, tear, curl “method was employed. During this process tea leaves were cut, then torn from the stems, and finally crushed to break cell walls.

This helped speed up oxidation but also resulted in bold and robust black tea brew. The bold tea flavor wasn’t a problem considering that Indian teas were mainly exported to Europe – the land of dairy, where tea is easily consumed with milk.

Tea bags usually contain dust and fannings or the smaller pieces of tea which is generally low tea grade.

China on the other hand takes tea quality rather seriously. Tea is grown slowly; it is processed by hand and comes in an unbroken tea leaf form.

Indian black tea types generally do not fare well with the Chinese where whole leaf tea is valued highly. The tea connoisseurs in China are looking for hidden layers of flavor and lingering aftertaste.

Tea Culture

Indian black tea has a bold, robust flavor, which pairs well with condiments such as milk, honey and spices. It is not meant to be drunk pure. 

Chinese whole leaf tea, on the other hand, is best enjoyed pure.

Depending on the region where it’s grown and the processing methods, Chinese tea leaves are characterized by layers of flavors ranging from sweet, fruity, and floral to spicy, and smoky notes. That’s why the complexity in its flavor doesn’t call any condiments.

Read my next previous post to learn more about Chinese black tea and its varieties

Why Black Tea is Called Red Tea in China?

While the West names its teas after the leaf color, China names them after the color of their infusions. This means that all the popular black tea types such as Darjeeling, Ceylon, and Assam, as technically considered as red tea in China. When infused they give out a rich amber, red color, hence the name of this tea variety.

China also has its black tea. It is fermented and aged tea, known as pu’erh tea, which belongs to the category of dark tea (黑茶). Read more about the benefits of drinking pu’erh tea.

Brewing Method / Steeping

Indian black teas are brewed the Western way.  A 2-3g tea bag when steeped in hot water for about five minutes gives the best flavor. 

On the other hand, Chinese black teas taste best when steeped, not brewed. The water temperature should be bellow boiling point (80C), and each steep should not exceed 30-60 seconds. Otherwise, it can result in an astringent flavor.

Usually, 5g of good quality leaves when steeped in about 170ml warm water can have an amazing flavor that lasts through multiple infusions.

Famous Black Tea Types by Regions

India

Assam Black Tea or the “English Breakfast” Tea

The Assam region of India is home of the Assam black tea. It is one of the largest tea regions in the world.

Assam black tea is often used as a base for the “English Breakfast” tea. It has a distinct sweet and spicy aroma, it is slightly astringent with a bold, malty flavor. That’s why Assamese teas taste best when combined with milk and sugar.

Darjeeling Black Tea

The Darjeeling region of India is home to what is considered one of the world’s most famous teas – Darjeeling black tea.

It has a delicate, fruity and floral flavor. Its flavor can vary depending on the season it is harvested. Darjeeling tea harvested in spring can have a milder taste, with fruity and floral aroma. While later harvests boast darker hue, and bolder tasting notes. 

Darjeeling tea is best served without adding any milk or sugar.

Sri Lanka

Ceylon Tea – The Earl Gray

Ceylon teas are native to Sri Lanka. They grow at different altitudes which produces a variety of flavor profiles.

Ceylon teas are used as a base for most of the Earl Grey tea blends. Generally, they have a bold, brisk flavor with notes of the bergamot citrus fruit, chocolate, or spice. They go well with condiments like milk, sugar, honey or lemon.

China

Keemum Tea

Keemun tea is also known as Qimen hong cha is grown in Anhui province in eastern China. Keemun teas are famous for their distinct aroma and flavor among tea lovers. Depending on the quality, they have a fruity and floral fragrance, with mellow, smoky notes in the aroma, and taste reminiscent of cocoa.

Keemun tea is used for a number of classic blends, such as breakfast teas, earl grey, and iced teas.

Yunnan Black Tea

Yunnan black tea, also known as “dianhong” grows at high altitudes mountains in the Yunnan province of China. It is easily recognizable as it comes in large whole leaves with golden buds, which give out a red-amber tea infusion. Dianhong has a fragrant, naturally sweet flavor with spicy notes that become more apparent with later infusions.  Also, it is reasonably prized compared to other black teas.

Lapsang Souchong

Lapsang Souchong, which grows in the Fujian province of China, is a black tea known for its smoky flavor. The tea leaves are smoke-dried over a pinewood fire, which gives a sweet and smoky flavor to the tea with a smooth finish. This kind of tea is suitable for people who like bold flavors.

Where to Buy Black Tea Types

Black tea types are widely available in any supermarket. I am sure you’ve tried some of the Indian varieties. However, there are many other Chinese varieties that are less known but taste incredibly well. You should absolutely try them out.

Disclaimer: As a participant in the Amazon Associate Program I earn from qualifying purchases, at no additional cost to you. 

When buying tea in China, as a rule of thumb people do not believe they could get the best quality buying from someone they don’t know, especially online.

Following this rule, I’ve made friends with some of the tea growers in different provinces in China. I always buy tea from vendors I’ve meet personally or have been introduced to. If you want some of this good quality tea directly from China, contact me and I can help you get it first-hand.

Black Tea in Recipes

Black tea pairs really well with food, especially desserts. Due to its bold flavor, black tea is usually mixed with milk or honey to balance out its overwhelming flavor. So black tea is very suitable for parings with dairy, spices, or herbs. Also, it is suitable for hot and cold drinks.

There are many famous recipes with black tea, such as iced tea, milk tea, cocktails, etc. Check my recipe on how to make the famous Hong Kong-style milk tea.

Read Next:

Black tea with Chinese Characteristics

Oolong Tea Benefits: In Between Green and Black Tea 

How to Make Kombucha Tea at Home: A Beginners Guide

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