Black Tea Guideline

Guide to Black Tea Leaves

What is Black Tea?

Black tea is the most common type of tea produced today, accounting for 78% of total tea production. It is made from the leaves of the Camellia sinensis plant, which is also used to prepare green, white and oolong tea. 

Properly processed black tea leaves provide extraordinary nutrients that work wonders for your body by combating oxidative stress and improving digestion. Research by the National Institutes of Health (NIH) reveals that daily drinkers of black tea may experience 21% reduced chances of having a stroke. 

Moreover, black tea has a moderate level of caffeine, which makes it act as a natural stimulant without side effects. According to research, total global tea consumption was around 6 billion kilograms in 2020, slightly higher in 2021 at 6.4 billion kilograms.

Served with or without milk and sugar, black tea is a satisfying beverage that effectively quenches thirst.

The Origin of Black Tea

Black tea has a long history that started back in ancient China. It is believed that it was discovered by mistake when the military interjected itself into the process of tea manufacture and left the leaves exposed to air for longer than intended, thus producing leaves with a black color. 

The first type of black tea, Lapsang Souchong, was prepared by drying it over an open flame of pinewood to produce smokiness in the tea. Western traders later began to refer to the Chinese ‘red tea’ as black tea once the leaves turned dry and oxidized.

How is Black Tea Made? 

The preparation of the best black tea undergoes the following steps; 

Step1: Picking the Freshest Leaves

The process begins by selecting the youngest and freshest leaves and buds from the Camellia sinensis plant. These are carefully picked to maintain their quality.

Step2: Withering

After harvesting, the leaves are spread out to wither for several hours. This step allows the leaves to lose moisture and become more pliable for the following stages.

Step3: Rolling

Once withered, the leaves undergo rolling, where they are twisted and bruised. This step breaks the cell walls, releasing natural oils and enhancing the interaction between the enzymes and oxygen, which is essential for flavor development.

Step4: Oxidation

The rolled leaves are left to oxidize, the most important step in producing black tea. During oxidation, the leaves turn darker and the flavor compounds develop. The oxidation level, typically between 80% and 100%, gives black tea its bold, rich taste and distinguishes it from other teas.

Step5: Drying or Firing

Finally, the leaves are dried or fired to halt the oxidation process and lock in the flavors. This guarantees that tea can be stored without losing its quality.
 

Tasting Notes for Black Tea

When tasting black tea, you can expect a wide range of flavors depending on the variety and origin. Common tastes include

• Malty: It is especially present in Assam teas.
   
• Smoky: It is mostly found in Lapsang Souchong. 
   
• Brisk: A lively and refreshing quality often found in Ceylon teas.
   
• Earthy: Some black teas have a more grounded, earthy tone.
   
• Citrus: This note is sometimes found in Darjeeling teas​.

Different Types of Black Tea

There are two major types of black tea, depending on their tea plant species. Both types are given below;

Big-Leaf Black Tea

Big-leaf black teas are made from larger, less processed leaves, offering a more delicate flavor. These teas are often sold as loose-leaf and may have finer and softer notes.

Big-leaf varieties are the mainstream choice in the black tea market worldwide. It has a strong flavor, with a slight astringency that can be felt particularly on the cheeks and tongue. 

Small-Leaf Black Tea

Small-leaf black teas are made from smaller, more finely chopped leaves, offering a refined, nuanced flavor experience that appeals to those who prefer a smoother and more delicate cup.

Taiwan also produces small-leaf black tea, primarily made from Qingxin Oolong. After fermentation, it exudes a fruity honey aroma and offers a delicate taste. It's a great choice for those who enjoy a lighter tea that still delivers rich aromatics and a satisfying taste without being too bold or overpowering.

When choosing black tea, if you prefer a rich and robust tea flavor, you can select Assam black tea, Ceylon black tea, or Ruby Red tea made from large-leaf varieties. Small-leaf black teas or Darjeeling black tea are excellent options if you prefer a more delicate and less astringent taste.

Our Premium Black Tea

At Mua Yik Tea, our premium black tea selection includes hand-picked, good-quality leaves. These teas are known for their mouth-watering flavor, balanced acidity, and long-lasting aroma. 

From the brisk sharpness of Ceylon to the floral notes of Darjeeling, our collection brings out the best that black tea has to offer.

What are The Health Benefits of Black Tea?

Black tea is rich in antioxidant content, such as flavin and thearubigin, which can reduce oxidative stress. Some of its essential nutrients are as follows;
 

How Much Black Tea is Good for You?

The caffeine content in black tea varies but typically ranges between 14 to 70 milligrams per 8-ounce cup, about half the amount in coffee. Consuming 3–4 cups of black tea benefits your health without excessive caffeine intake. 

If you want to get black tea benefits, you must focus on the following points;

How to Brew Black Tea Perfectly

If you want to get black tea benefits, you must focus on the following points;

Things You Need

• Loose-leaf tea or tea bags
   
• Teapot or tea infuser
   
• Filtered water
   
• Timer
  
   

Steeping Steps

1. Boil water and let it cool slightly.
    
2. Place 1 teaspoon of loose tea or one tea bag into your cup or teapot or use 250ml of water for a 3g tea bag.
    
3. Pour hot water over the tea.
    
4. Steep for the recommended time, then remove the leaves or tea bag to prevent over-extraction​.

Enhancing the Flavor

You can make each cup special by adding your own mix of ingredients!

• Sweeteners: honey, sugar, syrup
  Adding small amounts of sweeteners can balance any bitterness in the tea.
   
• Dairy: milk, oat milk, almond milk
  Adding dairy can add a smooth and creamy texture.
   
• Fresh herbs: lemongrass, mint, basil, ginger
  Adding fresh herbs can provide additional refreshment to your tea.
   
• Citrus fruits: lemon, grapefruit, orange
  Adding citrus fruits can make the tea taste more lively and tangy.
   
   

Common Mistakes to Avoid

Here are common mistakes that you need to avoid:

• Using Unfiltered Water : 
  Black tea consists of only two ingredients: black tea leaves and water. Using unfiltered water can change the taste of tea.
   
• Using Boiled Water: 
  Black tea needs hot water but not boiled water because it can burn the black tea leaves and change its aroma and flavor.
   
• Too much tea: 
  Avoid adding too many tea leaves, which can result in a strong, astringent brew.
   

Frequently Asked Questions

How many times can you use black tea leaves?

Black tea leaves can be used 2-3 times, but if you have better-quality leaves, you can use them almost 10 times. 

What makes black tea unique?

Black tea is bolder, richer and stronger than green tea. Its color ranges from red-brown to amber and its flavor, depending on its oxidation and heat processing, can range from sweet to savory.

Does black tea go bad?

While black tea does not spoil, black tea leaves can lose their flavor and aroma over time. For best results, consume the black tea within two years of purchase.