Black Tea

The color black has, more often than not, symbolized - in a way because it is in itself that - in color, dark. Black Tea is, amongst all, in the tea family, dark. Being it, as called, it is most notably not merely blackish in appearance but really rich and strong in taste. That aside, experience of flavor and what not, why of all tea Black Tea?

This is all you need to know about Black Tea. It's good and even best for you. You might not have realized it yet but you're missing out on a lot of pretty neat stuff with regards to this wholesome tea.

Don't worry, though. With you reading this, consider today your lucky day, friend. Read on.

What is the Story Behind this Black Tea?

Black Tea is a kind of tea. Like any other tea out there, the Black Tea comes from the sprout called Camellia sinensis. Amongst the most popular teas ever made - White Tea, Oolong and Green Tea - Black Tea has its mark being the most processed to be oxidized.

To add more interest to it, this Black Tea is also called "Red Tea". The Chinese, Japanese and Korean are some who call Black Tea by this name. This is mainly due to the teas color as it is oxidized or even post-fermented.

Black Tea is not merely tea that is that in its name. It has subtypes. There are many kinds of Black Tea, actually, to be specific. To name them there is the Ceylon, Nilgiri, Kangra, Munnar, Darjeeling, Assam, Tibeti, Jiu Qu Hong Mei, Ying De Hong, Dian Hong, Keemun, Jin Junmei, Yin Junmei, Zhengshan Xiaozhong or Lapsang Souchong, Bailin Gongfu, Zhenghe Gongfu, and Tanyang Gongfu.

It is interesting to take note that Black Tea is usually combined with different herbs to produce another kind of drink. The blends are Masala chai, Irish Breakfast, English Afternoon tea, English Breakfast, and Earl Grey.

• Assam – is named from the place where it comes from in India, where it is the second topmost tea producing place in the world, also having native herbs. It is being grown at or by the sea, well appreciated for its pleasantly tangy taste and attractively bright hue. This Black Tea is most often considered as a breakfast tea.

• Ceylon – this is a Black Tea with a crispy kind of smell, albeit citrus somewhat; some of Sri Lanka, likewise, relies on the production of this, as a means of living.

• Ying De Hong – it has a rich chocolate taste with a kind of sweet aftertaste, most known for the Ying Hong NO.9" that is a Black Tea commercially exported.

• Turkish Tea – this is a kind of Black Tea that replaces the habit of alcohol drinking and coffee drinking, as to prevent or taper down addiction and is treated with respect, consumed in a quaint small glass with lumps of sugar added per beverage.

• Tibeti – is a kind of compressed form of Black Tea, termed as bricked type. Tibetan Tea. It has been long imported and exported in Tibet and China.

• Bohea – is Black Tea that is very dark in color because it is heavily oxidized, in Fujian China.

• Darjeeling tea – India's prized Black Tea; more Oolong than Black Tea; it has a variety of the First Flush, In Between, Second Flush, Monsoon or Rains, and Autumnal Flush. The First Flush being gathered halfway of March; In Between, a harvest between the First Flush and the Second Flush; the Second Flush, during June, producing a different kind of processed herbs; Monsoon or Rains during the rainy seasons; and Autumnal Flush during autumn.

• Orange pekoe – this Black Tea has no association at all with the orange fruit; it is suggested that the name is derived from either the House of Orange-Nassau's Dutch or due to its copper like appearance that is almost orange. The condition of different types of Orange pekoe being Tippy, Flowery, Golden Flowery, Fannings and Choppy.

• Nilgiri tea – a kind of Black Tea with a very strong fragrant smell, so rich and inviting, mainly produced in Southern India Mountains.

• Nepal tea – almost the same as the Darjeeling tea, this, however, only has four flushes: the First flush, Second flush, Monsoon flush, and Autumn flush.

• Lapsang souchong – this Black Tea has a rich dark hue; smoked tea being smoked-dried over fires to produce a smoked kind of flavor. Some highly appreciate its smokiness and others find it disagreeable. Nevertheless, point being that this Black Tea is different amongst all others considering its strong smoked characteristic even close to that of a pipe smoke.

• Keemun – this is a China Black Tea, considered for its sweet blend, moreover for its fruity flavor. It can be taken in with or without milk and requires no sugar to be added.

• Dian hong tea – it is usually brewed in a hot temperature, past boiling point. This Black Tea must not be over steeped as not to ruin its taste. Over steeping might result, more often than not, to a bitter taste. It has a really gentle smell and its hue is golden orange.

The Earl Grey tea is Black Tea with a hint of bergamot orange oil extract. The English Breakfast Tea is a morning tea that is rich and compact, making a fine addition to a full morning meal, with cereal or any food fit to start one's day. The Irish Breakfast tea is an Irish Tea, product of a combined different types of Black Tea, mostly Assam and other Black Teas not really made use of, taken throughout the day from or either morning to night, mostly with milk or straight but can possibly have a hint of lemon. The Jasmine Tea can be, yes, a Black Tea with a jasmine flowers mixed to it, adding aroma and flavor. Masala chai, the "spiced tea", is a type of Black Tea with herbs and spices added into it which produces plain or spiced tea.

There is more to Black Tea than everything mentioned about it. It's the experience that lets you have everything you need to know about Black Tea. So drink already and know what you truly seek to find ;-)

You are also invited to read another great series about black tea:
Black Tea 2.0 - Black is Beautiful (Part 1) & Black Tea 2.0 - Black is Beautiful (Part 2) 

Enjoy!

Huang Jiung,
Chinese Weight Loss Tea for BEGINNERS