Black Tea

What is Black Tea? The processing of black leaves are the most complex. It has four basic steps - withering, rolling, fermenting and drying; although there are varying methods used in the tea producing regions to achieve these steps. During firing, the leaves turn black and gain their recognizable tea smell. A large amount of commercial tea comes from Assam, India.

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Color and Taste:

Brownish / red in color. The taste is very complex and results from the various polyphenolic compounds found in its make-up.

Caffeine:

The caffeine content in black leaves is the highest in teas, with an average of about 40mg. per cup. You can also
buy decaffeinated or decaffeinate your own.

Brewing:

Water should be at a temperature of 203F (95C) - just after a rolling boil. Steep 2-4 minutes, longer if milk is going to be added. Check specific recommendations on purchased products.

Milk, sugar, Lemon:

Milk is often added and sometimes lemon.

Black Varieties:

Some examples include: Lapsang Souchong, Darjeeling, Keemun, and Ceylon.

Food Pairings:

Goes well with most all food and mealtimes. It is perhaps not the best choice to have in the evening or before bed, because of its higher caffeine content - unless you choose decaffeinated or add a lot of milk.

Benefits of tea:

The health benefits of tea have long been touted as being excellent and studies show that those who drink tea are healthier than those who consume coffee.
What do the black leaves have to offer? Read more...

 

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