The legend of black tea making
According to legend, black tea was born in England, in the 17e century. The British, when they opened a box of green tea in the hold of a ship coming from China, were surprised to find black tea there. The latter would have oxidized during this long crossing. After tasting this unexpected and unique tea, they were won over by this new drink of character.
The technique of making black tea
Nowadays, there is no longer any question of leaving it to chance, the technique for making tea is well established and certain steps must be done in a very specific order.
In China, black tea is called red tea, because of the copper color of its infusion. The making black tea requires total oxidation of the leaves in several stages.
How to make black tea : the manufacturing stages
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Thewilting: the tea leaves are harvested, then immediately placed in a room with air blown by fans or by natural air circulation. The temperature should be between 20° and 24°. The leaves remain on the racks (horizontal supports) between 18 hours and 32 hours. Thanks to this process, they become more flexible in order to facilitate rolling.
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Therolling: its purpose is to break the cells of the tea leaves, which accelerates the reaction of enzymes and therefore oxidation. Rolling lasts approximately 30 minutes and can be done by hand or mechanically.
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Oxidation (or fermentation): once rolled, the leaves are placed in a room with a humidity level of between 90 and 95%. Humidity helps accelerate oxidation, associated with temperatures maintained between 20° and 22°. The tea leaves sit in this room for one to three hours.
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Thedesiccation: the leaves are then heated as quickly as possible to temperatures around 90°, for 10 to 15 minutes, for controlled dehydration.
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Sorting: carried out by sieving, the sorting of tea leaves can be done by hand or with a machine. The goal is to separate broken leaves from intact leaves.
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The packaging: This is the final, very important step in the production of black tea. The packaging serves to prevent the leaves from re-wetting.
Did you know?
We often hear about fermentation of black tea leaves during the manufacturing process. Although the term has entered common parlance when it comes to tea, this term is not accurate! We will rather talk about oxidation of tea leaves. Black tea is therefore oxidized and not fermented tea.
How do the different techniques for making black tea vary the taste?
How is it possible to make different varieties of black tea, with different tastes, if all the leaves come from the same tea plant?
- The way are rolledthe leaves can make black tea taste different. Loosely rolled leaves offer a milder tea, while leaves that have been rolled more tightly offer stronger flavors.
- The duration of leaf exposure in the oxidation room varies the taste of black tea: the more it is oxidized, the stronger it is.
- The region, season of the harvest, as well as the leaf quality also vary the taste of black tea.
The health benefits of black tea
Black tea leaves have many virtues and health benefits. Starting with their stimulating but not exciting properties. Enough to wake you up gently in the morning, providing you with the energy you need for your day. Then, black tea helps fight against the development of certain cardiovascular diseases but also premature aging of cells due to its richness in antioxidants. Finally, it would have a beneficial action on digestion and blood sugar levels by regulating it.
Choosing the right black tea: organic and loose
To choose a quality black tea without pesticides, opt for organic tea in bulk if possible. The organic designation guarantees you numerous controls during the production and manufacturing of the product and respect for the environment. Discover our range of organic black teas Made in Normandy !
The making black tea requires advanced know-how to obtain its very particular taste. The different stages of its creation are carefully executed and controlled to allow you to enjoy all the flavors it offers.