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The Origin Of China Black Tea

The Chinese call it hong cha because of the color of the infused liquid and the red edges of the oxidized leaves. At one time, it is said that China black tea was considered of lesser quality and not desired by the Chinese themselves, and was therefore exported. This is probably why, to this day, black tea is what everyone outside of China thinks of when talking about tea, whereas, tea in China is understood to mean green tea. Regardless, the black teas of today have come a long way from being considered as low quality tea.

Antoher name for China black tea is Congous - its name in the international tea trade business. The name actually comes from the Chinese term gong fu or kung fu. Northern Congous are also referred to as Black Leaf Congous, "the Burgundy of China teas", and Southern Congous as Red Leaf Congous, "the Claret of China teas."

How to Make China Black Tea

The first step in making China black tea after plucking the leaves is to allow them to wither. Next comes rolling, the purpose of which is to break open the surface of the leaves and allow the remaining moisture or sap to escape and coat the surface of the leaves. This sap is what contains the polyphenols or tannins, which are said to be powerful antioxidants and give teas their health benefits.

After rolling, the leaves are exposed to the air and controlled conditions of heat and humidity to oxidize or ferment them. In the process, the polyphenols are oxidized as well and transform into compounds called theaflavins, which gives the leaves a bright coppery red color. Another chemical reaction occurs and the theaflavins form into another compound called thearubigins, which ultimately render China black tea its final dark brown or black color.

The theaflavins are also associated with the "brisk" flavor and brightness of China black tea. The thearubigins, on the other hand, are responsible for the tea's strength and color. After a few hours, when oxidation is complete, the aroma of China black tea changes from a "leafy" smell to a "fruity" one.

The last step is drying and firing. This is when China black tea is subjected to extreme heat - sometimes in an open fire - in order to change the color of the leaves to its characteristic black color.

China Black Tea Types * Ching Wo (Fujian Province) - includes Lapsang Souchong and Panyang * Dayeh (Yunnan Province) * Dian Hong (Yunnan Province) * Hainan (Island of Hainan, South China Sea) * Keemun (Keemun County, Anhui Province) - includes Mao Feng, Hao-Ya, and Ji Hong * Orange Pekoe * Pingsuey (Lung Ching, Hangzhou district of Zhejiang Province) * Yi Chang (Hubei Province) * Yunnan * Zao Bei Jian (Sichuan Province)

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Author: Jonas Smith
About the Author: Want to find out about caffeine in a cup of coffee and caffeine allergy? Get tips from the Health And Nutrition website.
Article Source: ArticlesBase.com - The Origin Of China Black Tea

Black Tea Benefits Trivia:

Did you know that:

• Antioxidants in black tea help fight the damages wrought by free radicals which are viewed as the source of many of today's debilitating diseases. Did you know that aside from the catechins that are so abundant in tea, there are a lot of other types of antioxidants? Discover them all here.

• Black tea is abundant in the antioxidant compound known as quercetin. Quercetin is a plant-based chemical, or phytochemical, known as a flavonoid. Its proponents say that quercetin helps in protecting against heart attacks, strokes and cancer. Read more about quercetin here.

• Aside from black tea, the flavonoid quercetin can also be found in such fruits as apples, vegetables such as onions, and drinks such as red wine.

• Black tea has a high magnesium content. Magnesium is a water-insoluble mineral that aids in helps in forming healthy bones and teeth. It also may help reduce the severity of asthma attacks. Go here for more info on magnesium.

• Black tea contains a good amount of caffeine, though not as much as coffee. A cup of black tea is said to yield only about a half or a third of caffeine as a similar cup of black coffee. While caffeine is believed to help sharpen and improve brain performance, it is also known to contribute to palpitations and insomnia when taken in large amounts. Learn more about the caffeine content of black tea here.

• Black tea has a considerable content of Vitamin B1 or thiamine. Thiamine is a water-soluble vitamin that enables the body to use its carbohydrate intake for energy-use. It also helps enhance blood circulation. Discover the benefits of thiamine here.

• The quality of the water used to brew the tea is very important. It is believed that the water used must be free of contaminants and contain enough oxygen to enhance the natural flavor of the tea. Teas made with pure water yield a crisp flavor and a clear brew that is aesthetically pleasant. Learn more about the health benefits of water here.

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