Chinese black tea, also known as "red tea" due to its dark color when brewed, boasts a rich history intertwined with Chinese culture. Its origins date back to the Tang Dynasty (618-907 AD), evolving from the early fermentation processes discovered by tea farmers. This tea category is renowned for its robust flavor and deep amber hue, achieved through full oxidation during production.
There are several types of Chinese black tea, each with distinct characteristics. Keemun, from Anhui province, offers a smooth taste with hints of orchid and fruity notes. Yunnan Dianhong, from Yunnan province, is celebrated for its malty and sweet profile, often compared to Assam teas of India. Lapsang Souchong, another famous variety, is uniquely smoked over pinewood fires, imparting a distinctive smoky aroma and flavor.
The craftsmanship involved in making Chinese black tea is both an art and a science. Fresh leaves are carefully harvested and then withered to reduce moisture content. Following this, they undergo rolling to release natural juices, which facilitates oxidation. Oxidation, the process that turns green leaves brown, is crucial and varies in duration depending on the desired tea quality. Once fully oxidized, the leaves are dried, sometimes over charcoal to enhance their smoky qualities.
Tasting Chinese black tea involves appreciating its complex flavors and aromas. To truly savor its essence, use freshly drawn water heated to about 95°C (203°F). Steep the leaves for 3-5 minutes, allowing the full spectrum of flavors to develop. Observe the tea's color, clarity, and aroma before taking your first sip. Notice the body, sweetness, and any subtle undertones that emerge. Each variety of Chinese black tea offers a unique tasting experience, reflective of the terroir and masterful techniques employed in its creation.