BLACK TEA

Black tea is a type of tea that is more oxidized than oolong, green and white teas. Black tea is
generally stronger in flavor than the less oxidized teas. In Chinese, black tea is known as red
tea, a description of the color of the liquid. The Western term black tea is referred to the color
of oxidized leaves. Black tea retains its flavor for several years.

There are several varieties of black tea which generally served unblended such as Jin Jun Mei
tea, Assam tea, Darjeeling tea, etc. But, there are also some kinds of tea which is often blended
and mixed with various other plants such as Earl Grey tea and English breakfast tea.

Process of making black tea:

Types of tea processing:
1. Orthodox
Withering rolling oxidizing firing (drying)
2. Non-orthodox
Withering chopping (using CTC or LTP machine) oxidizing drying

Note:
TYPES OF TEA PROCESSING
There are two basic methods of tea production: Orthodox and non-orthodox. Each method
produces a very different final tea product.

ORTHODOX
Whole Leaf: The orthodox method uses a process that preserves the integrity and flavor of the
whole tea leaf throughout all stages of production.

Rolled & Shaped for Loose Leaf Tea: Whole tea leaves are carefully rolled or shaped into
various sizes and styles depending on the type of tea being produced. Orthodox processing is
used to produce various styles of loose leaf tea, including white, green, oolong and black.

Artisan Method: An artisan orthodox tea producer can greatly vary the outcome of a teas final
appearance, aroma and flavor by how the tea leaf is shaped, oxidized and dried during the
production process.
Complex Flavor: The orthodox method takes longer, but results in an attractive full leaf tea with
complex flavor and aroma.

NON-ORTHODOX
Shredded Leaf: Also known as Crush-Tear-Curl, or CTC, non-orthodox processing yields small,
intentionally shredded pieces of tea leaf that are shaped into granular pellets.

Made for Commercial Tea Bags: CTC was originally designed for the production of a strong,
full-bodied black tea that could be packaged in traditional tea bags and stand up to the added
milk and sugar in a brewed cup.

Machine Method: CTC is mainly a machine-driven production method created to eliminate some
of the labor-intensive steps of the orthodox artisan method in order to speed up time to market
for black tea production.

One-dimensional Flavor: The CTC process lacks the ability to produce a wide range of teas and
tea flavors. Some green teas can be produced in this method, but white and oolong teas cannot.
CTC is mainly a black tea production process because as the leaves are shredded, oxidation
starts quickly. CTC-processed leaves are highly oxidized and they start losing their essential oils
immediately. Therefore, subtle nuances in aroma and flavor cannot be controlled, creating a
final tea product with a one-dimensional profile.

Withering
Withering is the most basic process of making black tea. It removes waters in fresh tea leaves.
As the water is running off, cell sap of the fresh leaf will concentrate, resulting in a change of the
leafs inclusion. Meanwhile, this process can control the speed of physical change as well as
chemical change in the tea leaves in a proper level.

Why Withering?
Fresh tea leaf is composed of 75% of water. If the leaves are rolled without withering, they will
be easily broken and hard to be shaped into strip. Also cell sap will be lost quickly, which highly
affects dry teas quality. Therefore fresh tea leaves must be withered, in order to remove water
and reduce the tension of fresh cells, thus the leaf will be softer and tougher, providing a better
condition for rolling and shaping.

Withering methods:
1. Sun Withering
Put the fresh leaves outdoors under the sun. The heat from sunlight will release the
water in fresh leaves. This method is fast, easy to apply, and no fuel require. But it is
limited by weather condition.
2. Indoor Withering
In case the weather is not appropriate for sun withering, indoor withering is another
proper way for withering. Set several withering shelves in a room. Then put the bamboo
trays which carry the fresh leaves on the shelves. With normal room temperature and
proper process, the leaves will wilt naturally. This method can produce tea leaves of
good quality.
3. Using of Withering Trough
Withering trough is a manually controlled machine that can wither the tea leaves with
heat. The machine has a blast engine which blows hot air crossing the leaves. The hot
air can provide enough heat to evaporate water; meanwhile it takes moisture away from
the leaves, which helps the water evaporation as well. Consequently, this method can
solve the problem of weather condition in sun withering and indoor withering. If the
worker has excellent skill of using the machine, he could have the products of the same
quality as leaves of natural withering.

Rolling
The Function of Rolling
The significance of rolling is on the forming of black teas quality and appearance, especially
strip-shaped tea. Rolling will break the leaf cell and can push out cell sap, promoting the
enzymatic oxidization of polyphenols. This is a basis of forming black teas aroma, color and
flavor. Also, rolling determines the strip shape of black tea tea leaves are shrank during rolling,
and twisted into tight and thin strips. As the cell sap is squeezed out to the surface, dry tea
leaves will present glossy dark color. Soluble substance in rolled leaves is easier to be
dissolved, increasing the density of tea liquid.\

An Important Process in Rolling: De-agglomeration

Lots of heat will be produced during rolling, especially in summer and autumn, which will
strongly influent the effect of rolling. The heat must be released in time, in order to control the
speed of oxidization of polyphenols. Accordingly, de-agglomeration is aiming to lower the heat
in the leaves.

The CTC (cut-tear-curl) manufacturing method was developed in the 1950's in response to the
ever growing popularity of the tea bag. With this process the leaf is withered the same as for
orthodox tea, but rather than being rolled, a CTC machine is used to chop the tea into tiny
pieces, with blades that rotate inside at various speeds. Another machine, called a Lawrie Tea
Processor (LTP) is also used for this. Similar to the CTC machine, the Lawrie Tea Processor
rotating hammer mill leaf disintegrator tears and breaks the leaf into tiny particles.

Oxidizing
Oxidizing or fermentation of black tea is the series of chemical changes that happen under the
assistance of enzyme during making process, mainly refers to the oxidization of polyphenols.
Fermentation is the key process determining black teas quality. It promotes the oxidization of
polyphenol in the tea leaf with the help of enzyme; meanwhile other chemical substance will
change, too, making the green tea leaves into red color. The unique aroma and flavor of black
tea will then be formed.

Five significant factor in Fermentation

Proper temperature for fermentation is usually 2 6 higher than

normal room temperature, sometimes even in larger difference. 30 is
Temperature
best temperature for fermentation; therefore the room temperature
should be at 24 25.

An experiment result from Hunan Tea Research Institution proves that

high humidity is better for fermentation. When humidity is at 63% -
83%, motley spots and dark shades in the leaves can reach to the
Humidity percentage of 25% - 32.5% in tea leaves; while humidity rises to 89% -
93%, they will decline to 16% - 18.6%. Consequently, the fermentation
room should be kept in humid condition, at the humidity of 95% or
higher.
 Keep the fermentation room ventilated can provide sufficient oxygen for
chemical changes, as well as remove the carbon dioxide which
Ventilating produced in fermentation. Normal way is to install exhaust fan on the
wall of the fermentation room, or to open the door or windows often to
let fresh air in.

When the leaves are ready for fermentation, they will be laid in bamboo
trays and be put in the fermentation room. Yet how the leaves are laid
will affect the providing of fresh air and the temperature in the leaves. If
Laying the leaves are laid too thick, they will be lack of fresh air and be
warmed up quickly; on the contrary, if the leaves are laid too thin, they
will lose temperature easily. The leaves are usually laid in the thickness
of 8 10 centimeters.

Fermentation begins from rolling. Starting from that time, fermentation

Fermentation will take 3 5 hours in spring due to lower temperature. While it is
Time hotter in summer and autumn, fermentation will take shorter time in 2
3 hours.

Drying
The fourth and final step is to stop the oxidation process and dry the leaf. For this step the leaf
is placed in large, automatic dryers with a conveyor belt inside which carries it along, drying it as
it moves. Another method of drying is to move the tea on a stream of hot air that is 240 to 250F
(115 - 120C) reducing the moisture content of the leaf to just 2 to 3%. Called "fluid bed dryers,"
this method of blowing the particles of tea on a stream of hot air is the most efficient, ensuring
that all the pieces of leaf are evenly dried.

Benefit of Black Tea

1. Oral Health: Studies funded by the Tea Trade Health Research Association suggests that
black tea reduces plaque formation as well as restricts bacteria growth that promotes the
formation of cavities and tooth decays. Polyphenols found in black tea kill and surpass
cavity-causing bacteria as well as hinder the growth of bacterial enzymes that form the
sticky-like material that binds plaque to our teeth.
2. A Better Heart: As identified by Arab L. et al. in their 2009 research paper called Green
and black tea consumption and risk of stroke: a meta-analysis, it is seen that regardless of
peoples country of origin, individuals who consume 3 or more cups of tea had a 21% lower
risk of a stroke than people who consume less than 1 cup of green or black tea per day.
3. Antioxidants: Black tea contains polyphenols, which are also antioxidants that help block
DNA damage associated with tobacco or other toxic chemicals. These antioxidants are
different from those obtained from fruits and vegetables and therefore as a regular part of
our diet they can provide additional benefits towards a healthy lifestyle.
4. Cancer Prevention: Though a lot more research is required to confidently suggest cancer
prevention techniques, some research over the years suggests that antioxidants like
polyphenol and catechins in tea may help prevent some types of cancer. It has been
suggested that women who drink black tea regularly have a lower chance of ovarian cancer
than their counterparts.
5. Healthy Bones: It has also been suggested that regular tea drinkers have stronger bones
and lower probability of developing arthritis due to the phytochemicals found in tea.
6. Lower Risk of Diabetes: Based on a research study conducted of elderly people living in the
Mediterranean islands it was discovered that people that had been consuming black tea on
a long-term basis on a moderate level (i.e 1-2 cups a day) had a 70% lower chance of
having or developing type 2 diabetes.
7. Stress Relief: We all are aware and well experienced about the calming and relaxing
benefits of black tea. Not only does it help slow you down after a long day, studies show
that the amino acid L-theanine found in black tea can help you relax and concentrate better.
Black tea has also been shown to reduce levels of the stress hormone cortisol when
consumed in moderate amounts on a regular basis.
8. Better Immune System: Black tea contains alkylamine antigens that help boost our immune
response. In addition it also contains tannins that have the ability to fight viruses and hence
keep us protected from influenza, stomach flu and other such commonly found viruses in
our everyday lives.
9. Healthy Digestive Tract: In addition to improving your immune system, tannins also have a
therapeutic effect on gastric and intestinal illnesses and also help decrease digestive
activity.
10. Increased Energy: Unlike other drinks that have relatively higher caffeine content, the low
amounts found in tea can help enhance blood flow to the brain without over-stimulating the
 heart. It also stimulates the metabolism and respiratory system, as well as the heart and the
kidneys.
11. Happiness Factor: If a perfect cup of tea makes you smile and lets your heart indulge a little,
then what could possibly be the harm?

How to Brew a Cup of Black Tea

The Tea
Although all black teas have some things in common, there are many variables type of tea,
leaf size, harvesting season, etc. and therefore there is no ONE standard for how to brew
black tea. Consider this a guide, but ultimately trust your own palate. Experiment and see what
tastes best to you.

As a general rule of thumb, use 2 to 3 grams of tea leaves per 6 ounces of water. Measuring by
weight is preferable because tea leaves come in different sizes. If you want to measure by
volume, start with 1 rounded teaspoon. For larger leaf sizes, you may want to use up to 1 to 2
tablespoons. Again, experiment to see what works for you.

The Water
The water you use is perhaps just as important as the tea leaves. Whether it is tap water,
filtered, or spring water, it should taste good. Avoid distilled water, which can taste flat. Start
with fresh, cold water that has not been previously boiled.

As a general rule of thumb, let the water come just to a rolling boil. Depending on which expert
you consult, the ideal temperature can range from 190 to 212F, which you can measure using
a thermometer, or simply eyeball it. Heating the water to the optimal temperature will bring out
the right balance of tannins. If the water temperature is too low, it may not extract the full range
of flavors. If the temperature is too high, the tea will be too tannic and taste bitter.

The Steeping Time

Before you pouring all the hot water, start with pre-warm your teapot or cup. Pour a small
amount of boiling water into the pot or cup. When the pot or cup is warm, pour out all the water.
As a general rule of thumb, steep the tea from 3 to 5 minutes. The exact amount of time will
depend on the particular tea leaves, the cut of the leaves, and your personal preference for a
stronger or milder brew. You may wish to taste the tea at the 3-minute mark and then every 30
seconds to discover your sweet spot.

Tip: To make a strong tea, use more tea leaves rather than more time, which will make the

tea bitter.

Infusers and Strainers

Keep in mind that you want room for the tea leaves to unfold and release their flavors. Tea
leaves can expand 3 to 5 times in size. For this reason, a roomier basket-style infuser or filter
(made of glass, metal, or cloth) is usually preferable to the ball-style of infuser. You can also
brew the tea leaves directly in the pot or cup and strain them out as you pour.

Kinds of Black Tea

1. Assam
Assam tea is a black tea named after the region of its production, Assam, in India. Assam
tea is manufactured specifically from the plant Camellia sinensis var. assamica (Masters).
This tea, most of which is grown at or near sea level, is known for its body, briskness, malty
flavor, touch of fruitiness, and strong, bright color. Assam teas, or blends containing Assam,
are often sold as "breakfast" teas. For instance, Irish breakfast tea, a maltier and stronger
breakfast tea, consists of small-sized Assam tea leaves.
2. Darjeeling
Darjeeling tea is a tea from the Darjeeling district in West Bengal, India. It is available in
black, green, white and oolong. When properly brewed, it yields a thin-bodied, light-colored
infusion with a floral aroma. The flavor can include a tinge of astringent tannic
characteristics and a musky spiciness sometimes described as "muscatel" Darjeeling has
bright and aromatic, floral Muscat grape aroma with notes of warm spice and sugary
squash. It also has plush, tangy mouthfeel with a sweet finish and balanced astringency.
3. Jin Jun Mei
Jin Jun Mei black tea is an extremely famous black tea from the Wuyi Mountains in Fujian
Province in eastern China. It typifies how a traditional tea master can transform well-tended,
high-quality modern leaf into an elegant, deeply-flavored finished tea that quickly attains
world-class status. It is made from two small shoots plucked in early spring from the plant's
 stem which are subsequently fully oxidized to giving a tea that has a sweet, fruity and
flowery flavor with a long lasting sweet after-taste. The brew is bright reddish in color.
4. Earl Grey
Earl Grey is one of the most recognized flavored teas in the world. This quintessentially
British tea is typically a black tea base flavored with oil from the rind of bergamot orange, a
citrus fruit with the appearance and flavor somewhere between an orange and a lemon with
a little grapefruit and lime thrown in. Todays cultivar of the bergamot orange is believed to
be a hybrid of the bitter Seville orange native to the Mediterranean and a sweet lime/lemon
native to Southeast Asia.
5. English Breakfast
English breakfast tea is a traditional blend of teas originating from Assam, Ceylon and
Kenya. It is one of the most popular blended teas and the most common form of tea in
British tea culture. It is a robust, full-bodied beverage with light floral undertones
(sometimes referred to as "coppery"). When blended with milk, it produces a comforting
aroma eerily similar to warm toast and honey. And as we know, the olfactory receptors in
our noses are responsible for 80% of what we perceive as flavor.