BLACK TEA

(Camellia sinensis)

Black tea, with its characteristic dark brown or black leaf, is the most popular tea due to its smooth, robust flavor which is a result of its five stage processing. After picking, the leaves are withered by spreading on a rack and allowed to dry for twenty four hours. Then, the leaves are rolled by hand or machine to release the essential oils which give tea its aroma and taste. Next, it is sorted according to size. Then, the fermentation process begins. During this stage, the leaves absorb oxygen, causing the leaves to turn coppery red. Finally, the leaves are dried or fired in order to stop the oxidation, turning the leaf dark and giving it the recognizable tea scent. The literal translation of the Chinese word is red tea, because the actual tea liquid is red, but Westerners call it black tea because the tea leaves used to brew it are usually black. The taste is best when prepared with 1tsp of loose leaf tea per cup or 1 heaping tablespoon per pot of boiling water and steeped for five minutes.

Black tea is primarily produced in India, the world’s largest tea producer, China and Sir Lanka, often called Ceylon, its old colonial name. Black tea flavors can be differentiated by region more so than other teas. Some of the most common to sample to find your favorites are:

Assam (India) - a strong, hearty, robust, full-bodied tea with a malty flavor. Perfect for breakfast with or without milk and sugar but also compliments chocolate desserts yet is a surprising foil against lemony or custard dishes.

Ceylon (Sri Lanka) - two primary types: a crisp light to medium bodied tea and a medium to heavy bodied tea, characterized by a pronounced sweet, ripe fruit flavor. Good straight -up or with additions and as an accompaniment to beef & spicy foods as well as something sweet.

Darjeeling (India) - called the “champagne of teas” with light body and golden or amber color and a sweet Muscat or crisp astringent flavor which varies with each flush (the seasons) . Requires the most precision in steeping

Keemun (China) - a deep, rich, black tea with an earthy sweetness and a hint of smokiness. The original English Breakfast Tea, it is also referred to as the “burgundy” of teas in reference to its bright red liquor and wine-like sweet finish.

Lapsang Souchong (China) - a strong tea with a smoky, tarry aroma and flavor due to its smoking over pine fires. A wonderful accompaniment to spicy foods and cigars!!

Yunnan (China) - strong, smooth tea with a velvety, almost silky texture and lingering almost peppery taste which offer more complexity than the traditional Oolongs with Chinese dishes. Nicknamed "the mocha of tea", this tea produces a red-amber color in the cup and is full-bodied with an illusive floral scent.

TEA-TIME TRIVIA
Water quality effects how tea will taste.

Spring water is recommended because of the mineral content
and lack of additives like chlorine and fluoride,
which harm tea taste.

“Taste and see that the Lord is good;
blessed is the man who takes refuge in him.”
Psalm 34:8