Tea is China’s national drink and an important part of Chinese culture. The history of Chinese people drinking tea can be traced back thousands of years. Tea is not only a beverage, but also an art, an etiquette, and a philosophy. Chinese people use tea to express their emotions, thoughts and tastes, and also use tea to communicate, communicate and socialize. There are many different types of tea in China, one of which is black tea.
The origin of black tea
Black tea is a kind of tea that has been completely fermented. Its color is red or reddish brown, hence the name black tea. The origin of black tea is China. The earliest black tea dates back to the Ming Dynasty (1368-1644). Black tea at that time referred to the red appearance of the tea leaves, not the color of the tea soup. By the Qing Dynasty (1644-1911), the production process of black tea had been improved. The tea leaves were rolled, fermented, dried and other processes, making the tea soup also appear red. This is what we call black tea today. Black tea is one of the four major categories of Chinese tea and one of the main varieties of Chinese tea exports.
Main varieties of black tea
There are many varieties of black tea in China, each with its own characteristics, the most famous of which are the following:
Lapsang Souchong (正山小种, zhèngshān xiǎo zhǒng)
Also known as Lapu Mountain Tea, it is the earliest black tea in the world and is produced in Wuyi Mountain, Fujian Province. The tea leaves of Lapsang Souchong are tight and thin, dark in color, elegant in aroma, mellow in taste, red in color and evenly red at the bottom of the leaves. Lapsang Souchong is the royal tea of the British royal family and one of the main ingredients of British afternoon tea.
Keemun Black Tea (祁门红茶, qímén hóngchá)
Also known as Qihong, it is one of the most famous black teas in China and is produced in Qimen County, Anhui Province. The tea leaves of Keemun black tea are thick and thick, black in color, rich in aroma, sweet in taste, bright in color and red in color at the bottom of the leaves. Keemun black tea has excellent quality and enjoys the reputation of “the crown of black tea”. It is also one of the most expensive black teas in the world.
Dianhong (滇红, diān hóng)
It is a specialty black tea of Yunnan Province, produced in Dianchi Lake, Lijiang, Nujiang and other places. Dianhong tea leaves are thick and long, golden in color, fragrant in aroma, fresh in taste, red in color and bright red at the bottom of the leaves. Dianhong is characterized by being rich in tea polyphenols and anthocyanins, which have antioxidant and blood pressure-lowering effects.
Black tea production process
The production process of black tea includes the following links:
Picking
The raw materials of black tea are the buds and leaves of the tea tree. Generally, tea leaves with one bud and two leaves or one bud and three leaves are picked. The time and season of picking will affect the quality of tea. Generally, spring tea and autumn tea are of higher quality, while summer tea and winter tea are of lower quality.
Withering
Withering refers to spreading the picked fresh leaves in a ventilated place to allow them to naturally lose moisture, making the tea leaves soft and easier to roll. During the withering process, the tea leaves will produce some aroma substances to prepare for subsequent fermentation.
Twisting
Twisting refers to squeezing, rubbing, twisting and other actions of withered tea leaves mechanically or manually to rupture the cells of the tea leaves and release the tea juice to form a rope shape. The purpose of rolling is to increase the aroma and taste of the tea and to create conditions for fermentation.
Fermentation
Fermentation is a key part of black tea production and the biggest difference between black tea and other teas. Fermentation refers to stacking rolled tea leaves under a certain temperature and humidity, allowing the enzymes and tea polyphenols and other substances in the tea leaves to undergo oxidation reactions, which change the color, aroma, and taste of the tea leaves. The degree of fermentation will affect the quality of black tea. Generally, it is required to be fermented to about 80%, that is, the surface of the tea leaves will be reddish brown and the interior will be green.
Drying
Drying refers to placing the fermented tea leaves in an oven or drying basket, using high temperature to evaporate the water in the tea leaves, drying the tea leaves, and fixing their color, aroma, and taste. The drying temperature and time must be controlled well and cannot be too high or too long, otherwise the quality of the tea will be destroyed.
Tea gardens and production areas
China’s black tea production areas are distributed across the country. Different production areas have different climates, soil, water sources and other conditions, which will affect the growth and quality of tea. The following are some famous black tea-producing areas and tea gardens:
Qimen
Qimen is a county in Anhui Province, located at the northern foot of Huangshan Mountain. It is the origin of Qimen black tea. Qimen has a mild climate, abundant rainfall, and fertile soil. The tea trees grow on the slopes at an altitude of 600-800 meters. They are nourished by clouds and mist, and the tea they produce is of high quality.
Wuyi Mountain
Wuyi Mountain is a mountainous area in Fujian Province and is the origin of Lapsang Souchong. The climate in Wuyi Mountain has four distinct seasons, moderate rainfall, and the soil is rich in minerals. Tea trees grow on rocks at an altitude of 800-1,200 meters and are nourished by mountain springs. The tea they produce has a unique aroma.
Dianchi Lake
Dianchi Lake is a lake in Yunnan Province and one of the origins of Dianhong. Dianchi Lake has a warm climate, abundant sunshine, and fertile soil. The tea trees grow on the plains at an altitude of 1,800-2,000 meters. They are regulated by the lake water, and the tea they produce is of stable quality.
The cultural meaning of black tea
Black tea has rich meanings in Chinese culture. It is closely related to friendship, family, traditional festivals, etc. Here are some examples:
Friendship
Black tea is a tea suitable for drinking with friends. It can enhance friendship and express cordiality. There is a Chinese saying: “With tea, wine and friends,” it means that with tea, wine and friends, it is a happy life. Black tea is also a common gift given to friends to express blessing and respect.
Family
Black tea is a tea suitable for drinking with the family. It can enhance family ties and express warmth. There is a custom in China called “please have tea”, which means that in the morning, children should bring a cup of hot tea to their parents to express their filial piety and greetings. Black tea is also a common family tea. You can drink tea with your family in your free time and enjoy the warmth of the family.
Traditional festivals
Black tea is a tea suitable for festivals. It can increase the joy and express blessings. There are some traditional festivals in China that have a special relationship with black tea, such as:
Spring Festival
The Spring Festival is the most important festival in China and the beginning of the year. People drink black tea on this day, which means that the new year will be prosperous and auspicious.
Mid-Autumn Festival
The Mid-Autumn Festival is a traditional Chinese festival and a day of reunion. People will enjoy the moon, eat moon cakes, and drink black tea on this day, which means that the moon is full people are round, and they are happy.
Dragon Boat Festival
The Dragon Boat Festival is a traditional Chinese festival and a day to commemorate the patriotic poet Qu Yuan. On this day, people will race dragon boats, eat rice dumplings, and drink black tea, which symbolizes loyalty, bravery, health and longevity.
Tea sets and brewing methods
Chinese tea sets and brewing methods are a traditional cultural art, and they are closely related to the appreciation of black tea. Here are some common tea sets and brewing methods:
Teapot
A teapot is a utensil used for making tea, usually made of purple sand, porcelain, iron and other materials. The shape, size, color, and decoration of teapots have their own characteristics and styles, which also reflect the aesthetics and skills of the teapot makers. The method of using a teapot is to put tea leaves into the pot, add boiling water, cover the pot, let it sit for a while, then pour out the tea soup and enjoy.
Gaiwan tea method
The gaiwan tea method is a method used to brew black tea, usually consisting of a tureen and saucer made of ceramic or glass. The method of using the tureen tea method is to put the tea leaves into the tureen, add boiling water, cover it, shake it a little, then use the lid to push the tea leaves aside, tilt the tureen, pour the tea soup into the saucer, and enjoy.
Tips for tasting black tea
Tasting black tea is a process of enjoyment and learning. To appreciate the true flavor of black tea, you need to master some basic techniques. Here are some suggestions:
Choose the right tea set
Generally speaking, using white or light-colored tea sets allows you to better observe the color and leaf base of black tea. Use a transparent tea set to better appreciate the shape and luster of black tea. Use ceramic or glass tea sets to better maintain the temperature and aroma of black tea.
Control the amount of tea and water
Generally speaking, using 3-5 grams of tea leaves, corresponding to 150-200 ml of water, you can get a moderate tea soup concentration. Brewing black tea with boiling water can fully stimulate the aroma and taste of black tea.
Pay attention to the brewing time
Generally speaking, the time for brewing black tea is between 2-5 minutes. It can be adjusted appropriately according to different black tea varieties and personal preferences. If the brewing time is too short, the aroma and taste of the black tea will be insufficient; if the brewing time is too long, the aroma and taste of the black tea will become bitter.
Tasting black tea with the senses
Tasting black tea requires using the four senses of the eyes, nose, tongue, and throat, observing, smelling, tasting, and swallowing respectively. Observe the color, luster, shape, leaf bottom, etc. of black tea to judge the quality and characteristics of black tea. Smell the aroma of black tea, identify the aroma and quality of black tea, and feel the breath and atmosphere of black tea. Taste the taste of black tea, distinguish the sweet, bitter, sour, astringent and other tastes of black tea, and experience the charm and layers of black tea. Swallow the sweet aftertaste of black tea, feel the sweetness and smoothness of black tea, and enjoy the aftertaste and aftertaste of black tea.
The bottom line
Chinese black tea is a kind of tea with a long history and unique flavor. It is an important representative of Chinese tea culture and an important part of the world’s tea culture. Tasting Chinese black tea is not only a kind of enjoyment, but also a kind of learning. It allows us to understand China’s history, culture, customs and customs and also allows us to feel China’s charm, wisdom, creation and inheritance.
