{"id":110364,"title":"Black Tea Explained \u2013 Chinese Red Tea","modified":"2025-10-29T17:11:21+01:00","plain":"When we talk about tea, we often think of black tea\u2014a hallmark of English culture. Yet this beloved brew traces its roots to Asia.\n\n\n\nSo how did this Asian beverage capture Britain\u2019s imagination? How should you enjoy it? What does it bring to the kitchen and to your health? In this article, we answer these questions while exploring other facets of black tea.\n\n\n\nWhat is black tea?\n\n\n\nScientifically known as Camellia sinensis, this plant is the source of various types of tea: green tea, white tea, oolong tea and black tea.\n\n\n\nThere are two main methods of producing black tea:\n\n\n\nOrthodox method: This technique uses whole or slightly broken tea leaves. After picking, the leaves are withered and rolled in different ways (to learn more, see our article on jasmine green tea). They are then oxidized or fermented to develop their distinctive color and aroma. Finally, they are fired to stop the oxidation process before being stored.\n\n\n\nCTC method (Crush-Tear-Curl): Faster than the orthodox method, this technique consists of cutting the tea leaves into small pieces rather than rolling them. They are then quickly oxidized, which gives them an intense flavor. This method is particularly suited to industrial production, as it makes packing tea into bags easier.\n\n\n\nDepending on how it\u2019s made, black tea can range from dark brown to nearly black. Once brewed, it can take on amber, orange, or reddish tones\u2014hence the name \u00ab Chinese red tea \u00bb. So black tea isn\u2019t strictly black!\n\n\n\nThe different varieties of black tea\n\n\n\nBlack tea can be made from two varieties of the Camellia sinensis plant: Camellia sinensis var. sinensis and Camellia sinensis var. assamica. The first variety has smaller leaves and prefers a sunny, dry, and cool environment, which explains its prevalence in mountainous regions.\n\n\n\nThe second, specifically used for black tea production, offers a more intense flavor and adapts well to the heat and humidity of subtropical forest climates.\n\n\n\nOrigin of black tea\n\n\n\nBlack tea originated in China at the end of the 16th century, between the end of the Ming dynasty and the beginning of the Qing dynasty. According to a popular legend, soldiers took shelter in a tea workshop in Fujian, interrupting the production of green tea and oolong tea, the two types of tea then consumed in the country.\n\n\n\nThe tea leaves dried and oxidized in the sun. After the soldiers left, the workshop resumed production and discovered tea leaves that were more aromatic and fresher-tasting. This is how the first black tea was born, Lapsang Souchong (which means \u00ab young tea leaves on the great mountains \u00bb).\n\n\n\nDutch traders discovered this tea in 1610 and introduced it to England in 1658. The English then promoted this tea in their colonies, notably in India, helping to popularize it worldwide.\n\n\n\nAt the beginning of the 19th century, a second variety of tea, Camellia sinensis var. assamica, was discovered in India. It is particularly suited to black tea production.\n\n\n\nThe English then established plantations of this variety in Darjeeling, India, and continued to export black tea around the world, including to their colonies. That is why black tea from the Camellia sinensis var. sinensis variety is popular in China, while India favors Camellia sinensis var. assamica.\n\n\n\n\n\n\n\nToday, black tea is produced in many regions of the world. Paradoxically, the largest producers of black tea are not China, the \u00ab homeland \u00bb of tea, but rather India, Sri Lanka, and Kenya.\n\n\n\nWhy is it called red tea in China?\n\n\n\nIn China, the tea commonly called \u00ab black tea \u00bb in Western countries is actually referred to as \u00ab red tea \u00bb (\u7ea2\u8336, h\u00f3ngch\u00e1). This difference in terminology is related to the color of the infusion rather than that of the tea leaves. When brewed, red tea shows a characteristic golden-red hue. In China, tea categories are described based on the color of their infusion: white, green, yellow, red, and black. The term \u00ab black tea \u00bb in China (Hei Cha) actually refers to a totally different category of tea, which is fermented and appears almost black when brewed.\n\n\n\nThe term \u00ab black tea \u00bb used to refer to red tea is probably linked to the history of the tea trade. Before various types of tea were exported from China, there was mainly green tea and a type of Chinese oolong tea called Bohea. The word \u00ab Oolong \u00bb (Wu Long) literally translates to \u00ab black dragon \u00bb, and the term \u00ab black tea \u00bb was therefore used to designate it. When red tea became more popular, the term \u00ab black tea \u00bb remained.\n\n\n\nIn addition to red tea, China is also famous for other types of tea, notably green tea, white tea, oolong tea, and Pu\u2019er tea. Each of these teas has its own unique characteristics, preparation methods, and production regions. Green tea is known for its antioxidant properties, white tea for its sweetness and subtlety, oolong tea for its aromatic complexity, and Pu\u2019er tea for its depth and earthy character.\n\n\n\nWhat is the difference between black tea and green tea?\n\n\n\nUnlike green tea, black tea undergoes a longer oxidation process. During this process, oxygen reacts with the cell walls of the tea leaves, turning them brown to nearly black. By contrast, to produce green tea, oxidation is kept to a minimum to preserve a lighter color.\n\n\n\nThe degree of oxidation also influences the taste and aroma. Black tea tends to be richer, with malty, fruity, caramelized, even smoky and spicy notes. Green tea is milder, with vegetal, herbaceous, or seaweed notes.\n\n\n\nBecause it\u2019s more fully oxidized, black tea also keeps longer than green tea.\n\n\n\nHow to brew and enjoy black tea?\n\n\n\nEach variety of black tea has its own requirements for brewing temperature and time. It is advisable to consult tea vendors or follow the brewing instructions indicated on the packaging. As a rule, black tea is brewed at a higher temperature (between 90\u00b0C and 100\u00b0C) and for a longer time (3 to 5 minutes) than green tea.\n\n\n\nIf you don\u2019t have a tool to measure temperature, water brought to a boil will do. It is also important to mind the ratio between tea and water\u2014generally 240 ml of water for about 2 grams of tea. Spring water is ideal. Don\u2019t forget to cover the tea while it brews to retain heat, and avoid over-brewing, as this can make it bitter and astringent.\n\n\n\nHigh-quality black tea leaves can be reused for multiple infusions. As with green tea and other types of tea, it is best enjoyed plain, without additives, to fully appreciate the flavor. That said, feel free to add sugar, milk, cream, or even ice to suit your taste.\n\n\n\nIn short, black tea offers a wide variety of flavors and aromas, and its preparation can be tailored to your preferences. It is not only delicious but also adaptable to many styles of enjoyment.\n\n\n\nHow to use black tea in cooking?\n\n\n\nIn Western countries, black tea is frequently used in desserts and is the main ingredient in famous drinks like English Breakfast Tea and Earl Grey Tea. In contrast, in Asian cuisine, black tea is versatile and fits well into both sweet and savory recipes.\n\n\n\nIt is the backbone of many Asian milk tea drinks, such as Taiwan\u2019s Bubble Tea, India\u2019s chai, Hong Kong\u2019s yuanyang, Thailand\u2019s cha yen, and Malaysia\u2019s teh tarik. It can also be mixed with lemon juice to create Vietnam\u2019s Tr\u00e0 Chanh.\n\n\n\nBlack tea and taro bubble tea\n\n\n\nBlack tea also has its place in savory dishes. For example, in Indonesian cuisine, it is used as a seasoning for satay, resulting in black tea satay. In Chinese and Taiwanese cuisines, it is used to prepare exquisite black tea eggs, called Chaye Dan or Cha Yip Dan in Chinese.\n\n\n\nWhen prepared well, black tea can impart an aroma that is both pleasant and enticing to dishes.\n\n\n\nWhat are the health benefits of black tea?\n\n\n\nRich in antioxidants, black tea\u2014like other types of tea\u2014is good for the body. It may help protect cardiovascular and gut health; support the management of diabetes, obesity, high blood pressure, and digestive issues; lower LDL cholesterol levels; and help fight cancer. In addition, it can boost concentration by providing a steadier lift than coffee. Sometimes, it is used as a hair rinse to enhance color and help prevent hair loss.\n\n\n\nAim for a reasonable intake\u2014about 2 to 3 cups per day. Exceeding this may lead to issues such as diarrhea, constipation, anxiety, frequent urination, glaucoma, or seizures.  \n\n\n\nWhere to buy black tea and how to store it?\n\n\n\nYou can buy black tea in stores specializing in Chinese or Indian teas, or online. It is recommended to ask vendors about the flavor, brewing methods, and health benefits of the tea you choose.\n\n\n\nAfter purchase, store tea away from light, humidity, and strong odors such as spices or coffee. Stored properly, tea can maintain its quality for up to two years.\n\n\n\n \n\n\n\n\n\n\tHow to Brew Black Tea\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t240 ml spring water2 grams high-quality black tea\t\n\t\n\t\tHeat the spring water to 90\u2013100\u00b0C. If you don't have a thermometer, bring it to a boil.Add 2 grams of black tea to a teapot or infuser.Pour the hot water over the tea leaves.Cover the teapot or infuser to retain heat.Steep for 3 to 5 minutes.Remove the leaves or infuser from the teapot.Serve immediately to enjoy the tea at its best.Optional: Add sugar, milk, cream, or ice to taste.\t\n\t\n\t\tHigh-quality black tea leaves can be re-steeped multiple times.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110364","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=110364"}],"version-history":[{"count":2,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110364\/revisions"}],"predecessor-version":[{"id":110642,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110364\/revisions\/110642"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/9453"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=110364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=110364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=110364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}