View source for Black tea

[[Image:Black-tea.jpg|thumb|300px|right|Black tea]]

'''Black [[tea]]''' is more [[oxidization|oxidized]] than the [[green tea|green]], [[oolong]] and [[White tea|white]] 
varieties.

All four varieties are made from leaves of ''[[Camellia sinensis]].'' Black tea is generally stronger in flavor and contains more [[caffeine]] than the less [[Redox|oxidized]] teas.

In [[Chinese language|Chinese]] and [[Chinese culture|culturally]] influenced languages, black tea is known as "red tea" ([[:zh:紅|紅]][[:zh:茶|茶]], [[Mandarin Chinese]] ''hóngchá''; [[Japanese language|Japanese]] ''kōcha''; [[Korean language|Korean]] ''hongcha''), perhaps a more accurate description of the color of the liquid. The name black tea, however, could alternatively refer to the colour of the oxidized leaves. In Chinese, "black tea" is a commonly used classification for [[post-fermented tea]]s, such as [[Pu-erh tea]]. However, in the Western world, "red tea" more commonly refers to [[South Africa]]n [[rooibos]] [[tisane]].

While green tea usually loses its flavor within a year, black tea retains its flavor for several years. For this reason, it has long been an article of trade, and [[tea brick|compressed bricks of black tea]] even served as a form of ''de facto'' currency in [[Mongolia]], [[Tibet]], and [[Siberia]] into the [[19th century]]<ref>Ken Bressett "Tea Money of China" International Primitive Money Society Newsletter Number 44, August 2001</ref>. It was known since the [[Tang Dynasty]] that black tea steeped in hot water could also serve as a passable cloth dye for the lower classes that could not afford the better quality clothing colors of the time.{{Fact|date=February 2007}} However, far from being a mark of shame, the "brown star" mark of the dying process was seen as much better than plain cloth and held some importance as a mark of the lower merchant classes through the [[Ming Dynasty]]{{Fact|date=February 2007}}. The tea originally imported to Europe was either green or semi-oxidized. Only in the the 19th century did black tea surpass green in popularity{{Fact|date=June 2007}}. Although green tea has recently seen a revival due to its purported health benefits, black tea still accounts for over ninety percent of all tea sold in the West.

The expression "black tea" is also used to describe a cup of tea without milk ("served black"), similar to [[coffee]] served without milk or cream. In Commonwealth nations, black tea is not commonly consumed black, as adding milk is the common practice.

==Varieties of black tea==
Generally, unblended black teas are named after the region in which they are produced. Often, different regions are known for producing teas with characteristic flavors.

===Chinese black teas===
*''[[Lapsang souchong]]'' ([[wiktionary:正|正]][[wiktionary:山|山]][[wiktionary:小|小]][[wiktionary:种|种]] or [[wiktionary:烟|烟]][[wiktionary:小|小]][[wiktionary:种|种]]): originally from [[Mount Wuyi]], [[Fujian|Fujian Province]], [[China]]. Lapsang souchong is a black tea which is dried over burning pine, thereby developing a strong smoky flavour.
*''[[Keemun tea|Keemun]]'' ([[wiktionary:祁|祁]][[wiktionary:門|門]]) : from Qi Men, [[Anhui|Anhui Province]], [[China]], a [[China Famous Tea|Chinese Famous Tea]].
*''[[Dian Hong tea|Dian Hong]]'' ([[wiktionary:滇|滇]][[wiktionary:紅|紅]]): from [[Yunnan|Yunnan Province]], [[China]]. Well known for dark malty teas and golden bud teas.
*''[[Ying De Hong]]'' ([[wiktionary:英|英]][[wiktionary:徳|徳]][[wiktionary:紅|紅]]): from [[Guangdong|Guangdong Province]], [[China]].

===Indian and Sri Lankan black teas===
*''[[Assam tea|Assam]]'': from [[Assam]], [[India]]. Full bodied, strong and distinctively malty. When astringency is present addition of milk is desirable.
*''[[Ceylon tea (black)|Ceylon]]'': from [[Sri Lanka]].
*''[[Darjeeling tea|Darjeeling]]'': from [[West Bengal]], [[India]].
*''[[Nilgiri tea|Nilgiri]]'': from [[Nilgiri]], [[Tamil Nadu]], [[India]].

===Other black teas===
*''[[Kenya tea|Kenyan]]'': from [[Africa]], similar to Assam.
*''[[Vietnam tea|Vietnamese]]'': from [[Vietnam]], similar to some cheaper [[Yunnan tea|Yunnan]] teas, with a pleasant and sweet aroma but a more bodied and darker brew; unlike teas from [[Nepal tea|Nepal]] or [[Darjeeling tea|Darjeeling]].
*''[[Nepal tea|Nepalese]]'': from uplands of [[Nepal]]. Somewhat similar to lower grades of [[Darjeeling tea|Darjeeling]].
*''[[Rize Tea]] (Çay)'': from [[Rize Province]] on the eastern [[Black Sea]] coast of [[Turkey]], that is crystal clear and mahogany in color. Prepared in a [[samovar]] or a caydanlik, it can be served strong ("koyu" dark) or weak ("açik" light), in small glasses with cubed sugar.
*''[[Thai tea]]'' : from [[Thailand]] 
*''[[Georgian tea]]'': from [[Caucasus]] in [[Georgia (country)|Georgia]]
*''[[Krasnodar tea]]'': from [[Caucasus]] in [[Russia]]
*''[[Java tea]]'': from [[Indonesia]], has got nutty aroma, very different from both Chinese and Indian teas.
*''[[Sumatra tea]]'': from [[Indonesia]], similar to Java tea.

==Blends of black tea==
Black tea is often blended and mixed with various other plants in order to obtain a beverage.
*''[[Earl Grey tea|Earl Grey]]'': black tea with [[bergamot orange|bergamot]] oil.
*In the [[United States]], citrus fruits such as [[Orange (fruit)|orange]] or [[lemon]], or their respective rinds, are often used to create flavored black teas, sometimes in conjunction with spices (such as [[cinnamon]]).  These products can be easily confused with citrus-based [[tisane|herbal teas]], but the herbal products will generally be labelled as having no caffeine; whereas, the tea-based products do contain caffeine.

==Processing of black tea==
# After the harvest, the leaves are first ''withered'' by blowing air on them. 
# Then black teas are processed in either of two ways, ''CTC'' (''[[Crush, Tear, Curl]]'') or ''orthodox.'' The CTC method is used for lower quality leaves that end up in [[tea bag]]s and are processed by machines. This method is efficient and effective for producing a better quality product from medium and lower quality leaves. Orthodox processing is done either by machines or by hand. Hand processing is used for high quality teas. While the methods employed in orthodox processing differ by tea type, this style of processing results in the high quality loose tea sought by many connoisseurs.
# Next, the leaves are ''[[oxidation|oxidized]]'' under controlled [[temperature]] and [[humidity]]. (This process is also called "fermentation", which is a misnomer since no actual [[fermentation (biochemistry)|fermentation]] takes place.) The level of oxidation determines the quality of the tea. Since oxidation begins at the rolling stage itself, the time between these stages is also a crucial factor in the quality of the tea.
# Then the leaves are ''dried'' to arrest the oxidation process.
# Finally, the leaves are ''sorted'' into ''grades'' according their sizes (whole leaf, brokens, fannings and dust), usually with the use of sieves. The tea could be further ''sub-graded'' according to other criteria.

The tea is then ready for packaging.

== Classification ==
[[Image:Agriculture---Rice.jpg|thumb|right|250px|[[Tea]] plantation in [[Java (island)|Java]], [[Indonesia]]]]
Indian and Ceylon tea is usually named after the region of origin: [[Darjeeling]], [[Assam tea|Assam]], [[Ceylon]], etc. and further by estates and grades for quality leaf: e.g., "Darjeeling Lingia FTGFOP1".

In Ceylon tea from [[Sri Lanka]] the grade names are an indication of the size and/or appearance of the tea but not the quality. There can be a lack of uniformity in the market grades which makes it difficult to describe them with accuracy. Ceylon teas can be divided into two groups: 
# The leaf grades originally made by the Ceylon tea pioneers. 
# The smaller broken grades which are used today.

List of Ceylon tea leaf grades:
* [[Orange Pekoe]] (O.P.) - Long, thin, wiry [[leaves]] which sometimes contain the tip. Usually a tea made with pickings containing 2 leaves and one leaf bud. The [[liquor]]s are light or pale in colour. 
* Pekoe (Pek.) - The leaves are shorter and not so wiry as O.P., but the liquors generally have more colour. Usually a tea made with pickings containing 3 leaves and one leaf bud.
* Souchong (Sou.) - A bold and round [[leaf]], with pale liquors. 
* Broken Orange Pekoe (B.O.P. or BOP) - This grade is one of the most sought after. It is much smaller than any of the other leaf grades and contains the tip. The liquors have good colour and strength. 
* Broken Pekoe (B.P.) - Slightly larger than B.O.P., with rather less colour in the cup; useful primarily as a [[filler]] in [[blend]]s. 
* Broken Pekoe Souchong (B.P.S) - A little larger that B.P. and in consequence lighter in the cup, but also used as a filler in blends. 
* Broken Orange Pekoe Fannings (B.O.P.F.) - This grade is much sought after, especially in the [[United Kingdom|UK]]. It is much smaller than B.O.P. and its main virtues are quick [[brewing]], with good colour in the cup. 

A small quantity of Tippy or Flowery grades (including Flowery Orange Pekoe (F.O.P) and Flowery Broken Orange Pekoe (F.B.O.P) are made. They are much more expensive to produce than run-of-the-mill grades, as this involves sorting out the tip by hand. This tea is made with pickings containing a leaf and one leaf bud.

In Assam, the main leafy tea grades produced are flowery pekoe (FP), orange pekoe (OP), pekoe (P), pekoe souchong (PS), and souchong (S), with broken tea grades BOP = Broken Orange pekoe; FOP = Flowery Orange Pekoe; TGFOP = Tippy Golden Flowery Orange Pekoe; FTGFOP = Finest Tippy Golden Flowery Orange Pekoe. 

All types are sold as either "single" teas, meaning just one variety, or as blends. Blend names are usually more general e.g. "Assam Tea". 

[[Adulteration]] and falsification are serious problems in the global tea trade; the amount of tea sold worldwide as Darjeeling every year greatly exceeds the annual tea production of Darjeeling, which is estimated at 11,000 [[tonne]]s.

==Brewing==
Generally, 2.25 grams of tea per 180 ml of water, or about a teaspoon of black tea per cup, should be used. Black teas should be prepared with boiling water and steeped for 3 to 4 minutes. Black teas that will be served with milk or lemon should be steeped a little longer, 4-5 minutes.
<ref>Upton Tea Imports, {{cite web | title="A Brief Guide to Tea" | url=http://www.uptontea.com/shopcart/information/INFObriefGuide.pdf}}</ref>

== Major producers of black tea==
The biggest producers of black tea in the world (with % value) are:
*[[Unilever]] - [[Lipton]], [[PG Tips]] (17.6%)
*[[Associated British Foods]] - [[Twinings]] (4.4%)
*[[Tata Tea]] - [[Tetley]] (4.0%)
*[[Teekanne]]

==Nutritional information==
Plain black tea without sweeteners or additives contains negligible quantities of calories, protein, sodium, and fat. Some flavored tea with different herbs added may have less than 1 gram of carbohydrates. All teas from the [[Camellia sinensis|camellia]] tea plant are rich in [[polyphenol]]s, which are a type of [[antioxidant]].

==Potential health benefits==
{{seealso|Potential effects of tea on health}}

A 2001 [[Boston University]] study has concluded that short and long-term black tea consumption reverses endothelial vasomotor dysfunction in patients with coronary artery disease. This finding may partly explain the association between tea intake and decreased cardiovascular disease events. 
<ref>Stephen J. Duffy, MB, BS, PhD; John F. Keaney Jr, MD; Monika Holbrook, MA; Noyan Gokce, MD; Peter L. Swerdloff, BA; Balz Frei, PhD, "Short- and Long-Term Black Tea Consumption Reverses Endothelial Dysfunction in Patients With Coronary Artery Disease"; Joseph A. Vita, MD From Evans Department of Medicine and Whitaker Cardiovascular Institute, Boston University School of Medicine, Boston, Mass, and Linus Pauling Institute, Oregon State University, Corvallis (B.F.).)
</ref>

In 2006, a German study concluded that the addition of [[milk]] prevents vascular protective effects of tea. 
<ref>Mario Lorenz, Nicoline Jochmann, Amélie von Krosigk, Peter Martus, Gert Baumann1, Karl Stang and Verena Stang
Medizinische Klinik mit Schwerpunkt, "Addition of milk prevents vascular protective effects of tea".  Kardiologie und Angiologie, Charité—Universitätsmedizin Berlin, CCM, Charitéplatz 1, D-10117 Berlin, Germany
Institut für Biometrie und Klinische Epidemiologie, Charité—Universitätsmedizin Berlin, CCM, Charitéplatz 1, D-10117 Berlin, Germany
</ref>

== References ==
<references/>

==External links==
* Hope, S-J, K Daniel, K L Gleason, S Comber, M Nelson and J J Powell, "[http://www.nature.com/ejcn/journal/v60/n1/full/1602260a.html Influence of tea drinking on manganese intake, manganese status and leucocyte expression of MnSOD and cytosolic aminopeptidase P]," ''[[European Journal of Clinical Nutrition]]'' 60: 1-8; advance online publication, [[August 24]], [[2005]]; doi:10.1038/sj.ejcn.1602260

[[Category:Black tea|*]]
[[Category:Tea culture]]