Tradtional Tea

Black Tea

Black tea (referred to as red tea in China and Japan) is the most popular and available type on the market today. It is typically used in hot and iced English brews -- and has more caffeine than contained in green, oolong or white blends.

Processing

After picing, the leaves go through a withering process where they are dried on racks for up to 18 hours until excess moisture is removed and the leaves become supple enough to roll.

Then they are rolled and cooled, which breaks down the membranes of the leaves creates a chemical change that allows the juices to emerge – and the leaves to darken.

Finally, the leaves are ”fired” and heat is applied to halt oxidation and seal the flavor and aroma.

Colour/Taste

This popular variety features a deep reddish-brown hue and full-bodied taste that ranges from flowery and fruity to spicy and nutty.

The taste and color results from an extensive oxidation process once the leaves of the tea plant, camilla sinensis, are picked.

Types/Flavours

Assam -- rich, dark, slightly malty

Caravan

This excellent tea was created in Russia from the teas brought overland by camels from Asia. Because the trade route was dangerous and supplies unsteady, Russian tea merchants blended the varying incoming tea cargoes, selling a blend rather then a single tea form.

It was usually a combination of China and India black teas. Like the Irish, the Russian favored this tea all day long, but modern tea drinkers seem to prefer it at breakfast and with elegant afternoon tea fare.

How to Serve:
It is served with milk and sugar. Russians are fond of very sweet tea, often adding honey and jam to their national beverage. Lemons studded with cloves may also be offered correctly.

Ceylon -- medium-strength variety

Darjeeling -- light, with a slightly flowery aroma; also made with green blends

Refers to tea grown in a mountainous area in India. The mountain altitude and gentle rain of the region produce a unique full-bodied but light flavor with a subtly lingering aroma reminiscent of Muscatel. Reserved for afternoon use, it is traditionally offered to guests plain.

How to Serve:
One might take a lemon with it, if the Darjeeling were of the highest grade, but never milk. (Milk would "bury" the very qualities that make it unique

Earl Grey -- light with a slight fruity flavor

Earl Grey (1764-1845) was an actual person who was prime minister of England under William IV, but is better remembered for the tea named after him. Tea legends say the blend was given to him by a Chinese Mandarin seeking to influence trade relations

How To serve:
A smoky tea with a hint of sweetness to it, it is served plain and is the second most popular tea in the world today. It is generally a blend of black teas and bergamot oil.

English Breakfast -- medium classic blend

Now the all-time favourite and most popular tea in the world, the English Breakfast tea was developed over a hundred years ago by the Scottish Tea Master Drysdale in Edinburgh. It became popular in England due to the craze Queen Victoria created for things Scottish.

A blend of fine black teas, it often includes some Keemun tea. Many tea connoisseurs suggest that the Keemun tea blended with milk creates a bouquet that reminds people of "toast hot from the oven" and maybe thus the original source for the name.

Irish Breakfast -- more robust than English Breafast

The Irish have always been great tea drinkers, and they drink their tea brewed very strong. In fact, there is a common ‘tea saying’ among the Irish that a proper cup of tea should be"strong enough for a mouse to trot on." Along the same line, the Irish believed there were only three types of tea fit to drink.

The first and best of quality was in China with the Chinese, of course.

The second best was sent directly to Ireland.

The third and lowest in quality was sent to the English.

Due to its robust flavour, the Irish Breakfast is usually drunk only in the morning (except for the Irish who drink it all day). Usually it is blended from an Assam tea base.

Keemun -- smooth Chinese black blend

Is the most famous of China's black teas. Because of its subtle and complex nature, it is considered the "burgundy of teas".

It is a mellow tea that will stand alone as well as support sugar or milk. Because of its "wine-like" quality, lemon should not be offered as the combined tastes are too tart.

Jasmine tea -- scented with Jasmine flowers

Lady Grey -- like Earl Grey with added lemon and orange oils

Lapsang Souchong -- infused with pine smoke

Nilgri -– robust flavor

Russian Caravan -- rich, hearty taste

Yunnan -- peppery flavored variety

More than 90% of the world’s black tea is used in the Western world and can be found on grocery store shelves, specialty tea shops, restaurants, and gourmet food outlets. The invention of the tea bag in the early 1900s is said to contribute significantly to black tea’s popularity and consumption.

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