Although China’s black teas are some of the finest in the world, they comprise less than 15% of the annual production totals. These subtly sweet, mellow, non- astringent teas are made with quality, not quantity in mind, manufactured in a style unique to China. |
Even though the manufacturing and varieties of black tea produced varies widely from country to country and even from one region to another, there are always four basic steps; withering, rolling, oxidation, and firing (drying).The two main processing methods for black tea are orthodox, which is traditional whole leaf manufac- ture with broken leaf grades (includes whole leaf |
It’s the variation and amount of “tweaking” done by each individual producer that gives China’s black teas their unique characteristics. These unique variations begin in the field with the type of pluck, determining the style of tea.The Chinese have a preference for sweeter teas which is why their black teas are loaded with sweet, glucose laden buds. During oxidation the buds turn a light golden color, which is why many of China’s teas have the word “golden” in their names ( Golden Monkey, Yunnan Buds of Gold, Assam Golden After plucking the teas are brought to the
China’s black teas receive a longer withering, which Keemun Congou or Imperial Sichuan green tea production, China black tea producers If the tea is allowed to oxidize longer, other milder flavanoids The next step is to very lightly bruise the tea leaves. This light |
After oxidation the tea leaves receive a final rolling. Almost all Chinese black teas are machine rolled creating a variety of shapes and flavors. Lastly, the teas are dried, usu- ally in ovens, although broken leaf varieties are sometimes dried with a fluid bed dryer that blows the particles on a stream of hot air, ensuring all the pieces are dried evenly. China’s black teas are extraordinarily good with a range of flavors from mild and sweet like Golden Monkey, to their famous chocolaty Keemuns, a favorite in the West for over a century, to the dark, smoky flavored Lapsang Souchong (or Russian Caravan), and deep, earthy Pu-erhs, there’s definitely a tea for everyone’s taste. Enjoy. |