Chinese black tea mystery unfolds
It is amusing but true that Chinese black tea is known as red tea in China. It is known as black tea in the West because of its very dark red colour. Like other Chinese teas, the history of black tea is at least a couple of thousand years old and there are many varieties of black tea available in China. Some popular Chinese black teas that are adored worldwide are Keemun Black Tea which is named after its place of origin which is the An-Hui province in Keemun area; Yunnan Golden Tip or Dian Hong and the Lapsang souchong from the Fu-Jian province.
It is well known that green teas offer great health benefits. How are black teas different from green teas then? While green teas are unfermented during their making processes, black teas are fully fermented. Premium Chinese black teas are cultivated under ideal conditions, picked at the prime time of the harvest season and skilfully processed to yield their full body of aroma and flavour. The leaves are often slim and tight and show a slight tinge of golden. When brewed the tea gives a dark red colour with a smooth and rich texture and sweet fragrance. The signature fragrance of Keemun black tea is a mix of roses, wine, fruits and a hint of pine. Premium Chinese black tea has a superior aroma, like any vintage wine or whisky.
Some tea drinkers get confused between Chinese black tea and a different class of Chinese tea, Pu-erh tea (or compressed tea). Most of the experts believe that Pu-erh tea is a class of its own due to its post-fermenting nature, although there is some overlap of these two classes of teas.
In Western countries Chinese black tea is served either with milk and/or with honey or lemon whereas in Oriental countries it is mostly consumed black. You can prepare black tea in a regular teapot or use an individual steeping cup. For a mild to semi-strong flavour put one teaspoon full of tea leaves per cup and keep the infusion time to not more than 2 minutes.
There are some Chinese black tea varieties that demand a hotter water temperature to get its full strength or flavour. For example, Yunnan Black Tea which, is also known as Dian Hong, needs the water to be 100 degrees Celsius or 212 degrees Fahrenheit. For a cup of approximately 150 ml you would need two teaspoons of black tea leaves to get the full flavour.
Lapsang Souchong that comes from the Fu-Jian Province of the Wu-Yi region of China has a pronounced smoky pine smell with a slight hint of flowers and Chinese dates. Best grade Lapsang Souchongs are generally one to two years old. Rich in flavonoids and antioxidants this Chinese black tea is served with salty and rich meat preparations. Black teas are gaining popularity steadily because they have been proven to reduce stress. A person drinking over six cups of black tea everyday has stronger bone than a non-drinker. Also, researchers found that it controls the bad cholesterols, reduces the chances of stroke, presents a better immunity system, reduces blood pressure and prevents cancer of organs like the colon, lung or skin. You have therefore more than one reason to start drinking Chinese black tea now.
Resource box: Read the preparation and storage instructions while buying Black tea and Chinese black tea to get the perfect taste.
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