Black Tea
Black tea is currently the most popular in the US, enjoyed mainly as iced tea. The fame of black tea is due to many factors, including the invention of the tea bag in 1904 by NYC tea merchant Thomas Sullivan. Recent studies have shown that black tea provides similar health benefits to its green cousin.
In this next lesson, we'll provide an in-depth look at the most well-known variety of tea in America, black tea. We'll discuss the growing regions, processing, taste and some interesting historical facts to provide a deeper knowledge of this old favorite.
As you've read in previous courses, Black tea is a fully oxidized leaf that varies mainly in processing style and growing region. The major growing regions for Black tea include China, India and Sri Lanka. Varieties produced in these countries include Darjeeling, Ceylon, Keemun, Lapsang Souchong, Yunnan and Assam, just to name a few. Recent additions to the family of countries that produce Black teas include Kenya, Thailand and, yes, even the United States.
Tea plants thrive in tropical and subtropical climates, rooted in sandy soil, at high elevations, and bathed in heat, humidity, and rain. There are vast acreages of ideal tea-growing land in countries that have traditionally provided the world's tea (mentioned above). As luck would have it, South Carolina enjoys a small pocket of similar conditions. Located on an island outside of Charleston, SC, one would find the only working tea estate in the United States. Because of the high demand for black tea, this plantation, owned by tea giant Bigelow, produces black teas exclusively.
When most Westerners are asked for a cup of tea, they picture a black tea. The black tea process was derived from the oolong tea process, which uses similar methods, but does not oxidize the tea for the same amount of time. What we call black tea is known in China as red tea (hong cha)- not to be confused with the South African tisane Rooibos, which is colloquially referred to as "Red Tea" as well. This reason for the discrepancy is said to be due to a simple error in translation. This mistake stuck, and Westerners have been calling it the wrong color ever since.
In fact, the British have confused the definition of black tea even further. If you walk into a tea parlor in London and ask for a cup of "black" tea, one would assume that you simply meant tea without milk added to it.
According to some studies, long-term consumption of black tea can lead to a lower risk of stroke. A high concentration of flavonoids is found in black tea, which helps reduce clotting of arteries and acts as an antioxidant that reduces levels of damaging free radicals in the human body. In fact, some scientists suggest that in some ways, black teas may be healthier than their green cousin.
The flavor of black tea varies greatly, ranging from flowery to malty to spicy to nutty. Generally, black teas should be steeped using boiling water for three to five minutes. Special attention should be given when preparing, as steeping most black teas too long will quickly result in a bitter taste. Due to their stronger flavor and the use of hotter water, black teas cannot handle multiple infusions very well, unlike some other varieties.
Recent estimates show that nearly 90% of all tea purchased in the US is black tea, usually in the form of Iced Tea. Unfortunately, most black tea that is consumed by Americans is the result of a dusty old tea bag that has been looming on a supermarket shelf for years. While black tea is extremely popular within Western culture, gourmet black teas still lack the attention that they deserve.
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