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Black tea
Black tea

Black tea is a variety of tea that is more oxidized than the green, oolong and white varieties. Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market Beta oxidation is the process by which Fatty acids in the form of Acyl-CoA molecules are broken down in Mitochondria and/or in Peroxisomes to Green tea is a type of Tea made solely with the leaves of Camellia sinensis, that has undergone minimal Oxidation during processing Oolong ( → wūlóng) is a traditional Chinese Tea somewhere between green and black in oxidation White tea is the uncured and unfermented tea leaf Like green, oolong and Black tea, white tea comes from the Camellia sinensis plant

All four varieties are made from leaves of Camellia sinensis. Camellia sinensis is the tea plant, the Plant Species whose leaves and leaf buds are used to produce Tea. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas. Caffeine is a bitter white crystalline Xanthine Alkaloid that acts as a Psychoactive Stimulant Drug and a mild Diuretic Redox (shorthand for reduction-oxidation reaction describes all Chemical reactions in which atoms have their Oxidation number ( Oxidation state

In Chinese and culturally influenced languages, black tea is known as "crimson tea" (紅茶, Mandarin Chinese hóngchá; Japanese kōcha; Korean hongcha), perhaps a more accurate description of the colour of the liquid. The Culture of China (traditional Chinese 中國文化 simplified Chinese 中国文化 is home to one of the world's oldest and most complex Civilizations covering a history Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market is a language spoken by over 130 million people in Japan and in Japanese emigrant communities This article is mainly about the spoken Korean language See Hangul for details on the native Korean writing system The name black tea, however, could alternatively refer to the colour of the oxidized leaves. In Chinese, "black tea" is a commonly used classification for post-fermented teas, such as Pu-erh tea. Post-fermented teas are a class of Teas that have undergone a period of "aging" in open air from several months to many years Pu-erh, Pu'er tea, Puer tea or Bolay tea is a type of Tea made from a " large leaf " variety of the tea plant Camellia However, in the Western world, "red tea" more commonly refers to rooibos, a South African tisane. Rooibos (ˈrɔɪbɒs like "roy-boss" Afrikaans for "red bush" scientific name Aspalathus linearis) is a The Republic of South Africa (also known by other official names) is a country located at the southern tip of the continent of Africa An herbal tea, tisane, or ptisan is an Herbal Infusion made from anything other than the leaves of the Tea bush ( Camellia

While green tea usually loses its flavor within a year, black tea retains its flavor for several years. For this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in Mongolia, Tibet, and Siberia into the 19th century[1]. Tea bricks (traditional Chinese 磚[[wikt 茶|茶]] simplified Chinese 砖[[wikt 茶|茶]] zhūan chá or compressed tea (traditional 緊[[wikt Mongolia (mɒŋˈɡoʊliə, literally Mongol country/nation,) is a Landlocked Country in East Definitions of Tibet See also Definitions of Tibet Name In English The English word Tibet, like the word for Tibet in most European Siberia (Сиби́рь Sibir) is the name given to the vast region constituting almost all of Northern Asia and for the most part currently serving The 19th century of the Common Era began on January 1, 1801 and ended on December 31, 1900, according to the Gregorian calendar It was known since the Tang Dynasty that black tea steeped in hot water could also serve as a passable cloth dye for the lower classes that could not afford the better quality clothing colours of the time. The Tang Dynasty ( Middle Chinese: dhɑng (June 18 618&ndashJune 4 907 was an imperial dynasty of China preceded by the Sui Dynasty and followed by However, far from being a mark of shame, the "brown star" mark of the dyeing process was seen as much better than plain cloth and held some importance as a mark of the lower merchant classes through the Ming Dynasty. The Ming Dynasty ( or Empire of the Great Ming ( was the ruling dynasty of China from 1368 to 1644 following the collapse of the Mongol -led The tea originally imported to Europe was either green or semi-oxidized. Only in the 19th century did black tea surpass green in popularity. Although green tea has recently seen a revival due to its purported health benefits, black tea still accounts for over ninety percent of all tea sold in the West.

The expression "black tea" is also used to describe a cup of tea without milk ("served black"), similar to coffee served without milk or cream. CoFFEE is an Open source Software for computer supported collaborative learning (CSCL in a digital classroom

Contents

Varieties of black tea

Generally, unblended black teas are named after the region in which they are produced. Often, different regions are known for producing teas with characteristic flavors.

Chinese black teas

Indian and Sri Lankan black teas

Other black teas

Blends of black tea

Black tea is often blended and mixed with various other plants in order to obtain a beverage.

Processing of black tea

  1. After the harvest, the leaves are first withered by blowing air on them.
  2. Then black teas are processed in either of two ways, CTC (Crush, Tear, Curl) or orthodox. Crush Tear and Curl is a method of processing Tea. The process follows that of Orthodox tea manufacture, but instead of the leaves being rolled they are passed The CTC method is used for lower quality leaves that end up in tea bags and are processed by machines. A tea bag is a small porous paper silk or nylon sealed Bag containing tea leaves for brewing Tea. This method is efficient and effective for producing a better quality product from medium and lower quality leaves. Orthodox processing is done either by machines or by hand. Hand processing is used for high quality teas. While the methods employed in orthodox processing differ by tea type, this style of processing results in the high quality loose tea sought by many connoisseurs.
  3. Next, the leaves are oxidized under controlled temperature and humidity. Redox (shorthand for reduction-oxidation reaction describes all Chemical reactions in which atoms have their Oxidation number ( Oxidation state Temperature is a physical property of a system that underlies the common notions of hot and cold something that is hotter generally has the greater temperature Humidity is the amount of water vapor in the air In daily language the term "humidity" is normally taken to mean Relative humidity. (This process is also called "fermentation", which is a misnomer since no actual fermentation takes place. Fermentation is the process of deriving energy from the oxidation of organic compounds such as carbohydrates using an endogenous electron acceptor which is ) The level of oxidation determines the quality of the tea. Since oxidation begins at the rolling stage itself, the time between these stages is also a crucial factor in the quality of the tea.
  4. Then the leaves are dried to arrest the oxidation process.
  5. Finally, the leaves are sorted into grades according their sizes (whole leaf, brokens, fannings and dust), usually with the use of sieves. Orange pekoe (also spelled pecco) is a term mainly used to describe a grade of Tea found in the grading system used for sorting Black teas (Orange pekoe The tea could be further sub-graded according to other criteria.

The tea is then ready for packaging.

Tea Grading

Tea plantation in Java, Indonesia
Tea plantation in Java, Indonesia
Main article: Orange pekoe

Black tea is usually graded on one of four scales of quality. Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market Java (Jawa is an Island of Indonesia and the site of its Capital city Jakarta. The Republic of Indonesia ( (Republik Indonesia is a Country in Southeast Asia. Orange pekoe (also spelled pecco) is a term mainly used to describe a grade of Tea found in the grading system used for sorting Black teas (Orange pekoe Whole leaf teas are highest quality followed by broken leaves, fannings, and dusts. Whole leaf teas are produced with little or no alteration to the tea leaf, this results in a finished product with a coarser texture than that of bagged teas, whole leaf teas are widely considered the most valuable, especially if they contain leaf tips. Broken leaves are commonly sold as medium grade loose teas. Smaller broken varieties may be included in tea bags. Fannings are usually small particles of tea leftover from the production of larger tea varieties, but are occasionally manufactured specifically for use in bagged teas. Dusts are the finest particles of tea leftover from production of the above varieties, and are often used for tea bags with very fast, very harsh brews. Fannings and dust are useful in bagged teas because the greater surface area of the many particles allows for a fast, complete diffusion of the tea into the water. Fannings and dusts usually have a darker colour, lack of sweetness, and stronger flavor when brewed.

Brewing

Generally, 2. 25 grams of tea per 180 ml of water, or about a teaspoon of black tea per 6 oz. cup, should be used. Unlike green teas, which turn bitter when brewed at higher temperatures, black tea should be steeped in freshly boiled water. The more delicate black teas, such as Darjeeling, should be steeped for 3 to 4 minutes. The same holds for broken leaf teas, which have more surface area and need less brewing time than whole leaves. Whole leaf black teas, and black teas that will be served with milk or lemon, should be steeped 4 to 5 minutes. [2]

Major producers of black tea

The biggest producers of black tea in the world (with % value) are:

Nutritional information

Plain black tea without sweeteners or additives contains negligible quantities of calories, protein, sodium, and fat. Some flavored tea with different herbs added may have less than 1 gram of carbohydrates. All teas from the camellia tea plant are rich in polyphenols, which are a type of antioxidant. Camellia sinensis is the tea plant, the Plant Species whose leaves and leaf buds are used to produce Tea. Polyphenols are a group of chemical substances found in plants characterized by the presence of more than one Phenol unit or building block per molecule An antioxidant is a Molecule capable of slowing or preventing the oxidation of other molecules

Potential health benefits

See also: Potential effects of tea on health

A 2001 Boston University study has concluded that short and long-term black tea consumption reverses endothelial vasomotor dysfunction in patients with coronary artery disease. This article only deals with the effects of tea which is made from the plant Camellia sinensis (i For similarly-named academic institutions see Education in Boston MA. The endothelium is the thin layer of cells that line the interior surface of Blood vessels forming an interface between circulating Blood in the Vasomotor refers to actions upon a blood vessel which alter its diameter Coronary artery disease (CAD (or atherosclerotic Heart disease) is the end result of the accumulation of atheromatous plaques within the walls This finding may partly explain the association between tea intake and decreased cardiovascular disease events. Cardiovascular disease or cardiovascular diseases refers to the class of diseases that involve the Heart or Blood vessels ( arteries and [3]

In 2006, a German study concluded that the addition of milk prevents vascular protective effects of tea. Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. [4]

Tea
v • d • e
Black tea | Blended and flavored teas | Green tea | Masala chai | Oolong tea | Post-fermented tea | White tea | Yellow tea
Ceremonies and methods Related to tea
China | India | Japan | Korea | Morocco | Turkey Tea house | Teapot | Tea and health

References

  1. ^ Ken Bressett "Tea Money of China" International Primitive Money Society Newsletter Number 44, August 2001
  2. ^ Upton Tea Imports, "A Brief Guide to Tea". Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market Tea blending describes the process of blending different teas together to produce a final product Green tea is a type of Tea made solely with the leaves of Camellia sinensis, that has undergone minimal Oxidation during processing Oolong ( → wūlóng) is a traditional Chinese Tea somewhere between green and black in oxidation Post-fermented teas are a class of Teas that have undergone a period of "aging" in open air from several months to many years White tea is the uncured and unfermented tea leaf Like green, oolong and Black tea, white tea comes from the Camellia sinensis plant Yellow tea ( Chinese: 黃[[wikt 茶|茶]] pinyin huángchá usually implies a special tea processed similarly to Green tea, but with a slower drying phase Tea culture is defined by the way Tea is made and consumed by the way the people interact with tea and by the aesthetics surrounding tea drinking Chinese tea culture refers to the methods of preparation of Tea, the equipment used to make tea and the occasions in which tea is consumed in China The Japanese tea ceremony is called chanoyu (茶の湯 lit "tea hot-water" or also chadō or sadō (ja For the information regarding various types of Korean tea see Korean tea The Korean tea ceremony or darye is a traditional Moroccan tea culture (اتاي - Ataí) is defined by the way Tea (exclusively Green tea) is prepared and consumed in Morocco, where it is widely Turkish tea ( çay) is a type of Tea that is drunk by most people living in the Turkic speaking world the Arabic-speaking world, and the Horn of Africa A tea house or tearoom is a venue centered on drinking Tea. Their function varies widely depending on the culture and some cultures have a variety of distinct A teapot is a vessel used for steeping Tea leaves or an herbal mix in near-boiling Water. This article only deals with the effects of tea which is made from the plant Camellia sinensis (i
  3. ^ Stephen J. Duffy, MB, BS, PhD; John F. Keaney Jr, MD; Monika Holbrook, MA; Noyan Gokce, MD; Peter L. Swerdloff, BA; Balz Frei, PhD, "Short- and Long-Term Black Tea Consumption Reverses Endothelial Dysfunction in Patients With Coronary Artery Disease"; Joseph A. Vita, MD From Evans Department of Medicine and Whitaker Cardiovascular Institute, Boston University School of Medicine, Boston, Mass, and Linus Pauling Institute, Oregon State University, Corvallis (B. F. ). )
  4. ^ Mario Lorenz, Nicoline Jochmann, Amélie von Krosigk, Peter Martus, Gert Baumann1, Karl Stang and Verena Stang Medizinische Klinik mit Schwerpunkt, "Addition of milk prevents vascular protective effects of tea". Kardiologie und Angiologie, Charité—Universitätsmedizin Berlin, CCM, Charitéplatz 1, D-10117 Berlin, Germany Institut für Biometrie und Klinische Epidemiologie, Charité—Universitätsmedizin Berlin, CCM, Charitéplatz 1, D-10117 Berlin, Germany

External links

Dictionary

black tea

-noun

  1. Tea leaves which have been "fermented" (actually, oxidized) before drying to enhance their flavour.
  2. (UK) A cup of tea served without sugar or milk.
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