Chinese Black Tea: Origins, Characteristics, and Varieties

10 Questions

When was black tea first developed in China?

During the Tang Dynasty (618–907 AD)

What is the primary purpose of the withering process in black tea production?

To reduce the moisture content of the leaves

Which of the following is NOT a characteristic of fully oxidized black teas?

Bright, vibrant color

Which of the following is a key step in the production of black tea?

Fermenting the leaves

How many varieties of black tea have been identified in Yunnan province, China?

1,000

What is the primary factor contributing to the preservation of delicate flavors and aromas in black tea?

The slow drying process

Which of the following black tea varieties is known for its golden-tipped leaves and slightly sweet, smoky taste due to a long fermentation period?

Yunnan Golden Tip

Which characteristic is associated with Keemun black tea?

Mild and aromatic qualities

Which of the following statements about Darjeeling black tea is true?

It is characterized by its flowery aroma, fruity notes, and complex tastes.

What can be inferred about the popularity and cultural significance of black tea?

Black tea holds a significant place in the history and culture of Chinese tea.

Study Notes

Chinese Tea: Discovering the Rich History of Black Tea

Black tea is one of the most popular types of tea in China, with a history dating back over 1,000 years. This section will delve into the origins of black tea, its unique characteristics, production methods, and popular varieties.

Origin of Black Tea

Black tea was first developed in China during the Tang Dynasty (618–907 AD). It began as a byproduct of oolong tea production and became popular as locals started brewing it with more boiling water for longer periods to create a stronger flavor profile. The Chinese Black Tea Research Institute has identified over 1,000 varieties of black tea in Yunnan province alone.

Characteristics

Black tea is transformed from fresh leaves through a series of processes such as withering, rolling, fermentation, steaming or pan firing, and finally drying. During this process, the leaves are exposed to air and undergo oxidation, which leads to its distinct aroma, color, and taste. Fully oxidized black teas have a rich, deep flavor and a reddish-brown infusion, while partially oxidized blacks exhibit flavors between those of green and black teas.

Production Methods

The production of black tea involves several steps. First, the leaves are withered to reduce moisture content. Then, they are rolled or bruised to break down cell walls, allowing enzymatic oxidation to occur. Afterward, the leaves are spread out to dry slowly at a low temperature. This slow drying process helps to preserve the tea's delicate flavors and aromas.

Popular Varieties

Some well-known black tea varieties include Yunnan Golden Tip, Keemun, and Darjeeling. Each variety has unique characteristics that make them standout:

Yunnan Golden Tip: A classic for connoisseurs, this high-quality, golden-tipped black tea offers an exceptional aroma and a slightly sweet, smoky taste due to its long fermentation period.
Keemun: Hailing from Anhui Province, Keemuns are known for their mild and aromatic qualities, making them suitable for blending with other teas and often used in English breakfast tea.
Darjeeling: Originating in India but famous worldwide, Darjeelings are characterized by their flowery aroma, fruity notes, and complex tastes, including musky spice and honey undertones.

In conclusion, black tea holds a significant place in the history and culture of Chinese tea, offering a range of delightful flavors and aromas. Whether you prefer the robustness of Yunnan Golden Tips or the subtlety of Keemun, there's a black tea for every palate.