Chinese Black Tea
China is one of the leading producers of tea. The country’s production accounts for more than 25% of the world’s production, second only to India. It is not known for sure how black tea first came to be produced in China. Especially since the country only produced green tea for centuries before. Black tea in China is essentially produced for export and mainly comes from the regions of Yunnan, Anhui, Fujian and Sichuan.
In China, black tea is actually known as red tea or Hóngchá, referring to the color of the liquor produced and not the actual coloration of the leaves. During the initial production of black tea in China, many producers considered it to be of a lesser quality and therefore it never became popular inside the country. Black tea is also easier to export due to its long life and ability to retain flavors. It is for these reasons that Chinese black tea continues to be produced mainly for international trade with the West. The historical result: 90% of the tea consumed in western countries is black tea while more than 80% of the tea consumed in China is green.
Making Chinese Black Tea
The process of making Chinese Black Tea is not necessarily complex, although it does require a certain amount of time if the final product is to become of the highest quality within its type. Mainly there are four steps to follow. Each one as essential as the next:
- Withering: this is the first thing that is done after plucking the leaves. In this stage the leaves lose moisture and become flaccid. Also, biochemical changes from the moment the leaves are plucked start to occur. A good withering technique is the foundation to quality tea.
- Rolling: the main objective in this stage is to break open the surface of the leaves, allowing more moisture to escape before continuing the processing.
- Oxidation: once the leaves have been rolled, they are exposed to air under a controlled temperature and humidity. The amount of oxidation of the leaves will be crucial in determining the quality of the tea. After oxidation, the aroma of the leaves will also drastically change.
- Drying and Firing: this step stops the oxidation from continuing to happen. It is also responsible for giving the Chinese black tea its black color.
Popular Varieties of Chinese Black Tea
- Yunnan: many believe this is where the tea plant first originated. The province of Yunnan is located in the far southwest region of China in a mountainous area bordering with the countries of Burma, Vietnam and Laos. One type of wild tea plant growing in this area is believed to be 1,700 years old and grows over 100 feet tall. Of the 320 sub varieties of Camellia sinensis, 260 of them grow in Yunnan.
- Keemun: this is a Chinese black tea with a fruity taste, which originates from the county of Qimen in the Anhui province. Keemun tea is the only black tea in the list of The Ten Great Chinese Teas. Although it is worth noting that there are several versions of the list, most usually don’t include many black teas.
- Pingsuey: this tea is characterized for being mild and delicate for a black tea. It originates in the province of Zhejiang, to the east of China.
- Hainan: grown in the island of Hainan in the south of China, this Chinese black tea produces a strong flavor and fragrance.
- Dian Hong: also from the Yunnan province, this black tea has a rich taste. It is considered to be one of the better quality black teas.
Although Chinese black teas are not considered as equal in quality to green teas within the borders of China, its long life and ability to retain its flavors have made it the perfect tea for trade. The production of Chinese black tea is thriving and thanks to the increasing demand from the West, it is fair to say Chinese black tea is here to stay.