Everything you need to know about Black Tea

Why is it called Black Tea? In Europe, people tend to use hard water to brew tea due to the natural habitat. When Black Tea leaves are brewed with hard water, the tea will turn into darker colour. And that’s how Black Tea live up to its name.

The most successful countries of Black Tea production are Kenya, Taiwan, Sri Lanka, India, England, Japan, and China. For example, Hong Kong-style milk tea is generally brewed with Ceylon Black Tea with small, middle, and large size tea leaves together mixed with sugar and milk.

In contrast, Taiwanese milk tea mainly utilize Darjeeling tea and Assam tea as the Black Tea base. Black Tea is fully fermented tea with a unique production process. It needs to undergo high temperature processing and desiccation to be oxidized. Through the oxidation, the caffeine from black tea will be released. Therefore, black tea tended to be consumed before nighttime.

The colour of black tea is between carmine and chestnut red. Black Tea has a rich taste and strong flavour, which can complements milk to create more different types of drinks. A tradition was established and passed through generations from British, which is enjoying afternoon tea and breakfast with black tea, because the flavour of black tea can match with pastries and relieve greasiness from meats and sweetness from desserts well.