The tea plant, at the origins of black tea
It is not easy to trace the origins of tea and identify the individual who first tested infusing dried tea leaves. If we want to reach as far back as possible into the beginnings of black tea, we must look to the tea plant, a shrub of the Theaceae family native to the Far East. Before its cultivation was organised in fields as it is today, the tea plant grew wild (particularly in China). Then humans, who had already been foraging and infusing plants for thousands of years, realised the benefits of the tea plant and decided to cultivate it. Whether for white tea, green tea or black tea, it is the very same plant (Camellia sinensis) at the origin. The colour of the tea then depends on how the leaves are processed after harvesting.
When was black tea invented?
It remains a mystery, as the exact date is unknown. But clues do exist. In 2021, tea remnants were identified in China in a tomb dating back to around 400 BC. Furthermore, a Chinese text dating from 59 BC is the first to mention the daily use of tea at the time. Another text, more recent yet still ancient (around 350 AD), states that mountain dwellers from south-western China taught northern Chinese people the culinary use of wild tea plant leaves. It was not until the Age of Discovery and the establishment of trade routes that black tea reached Europe in the 16th century.
What is the original colour of black tea leaves?
It is the level of oxidation that determines the "colour" of the tea. While for all types of tea, the leaves are harvested at the same time and set out to dry, it is afterwards that the method differs. Black tea remains exposed to the open air longer in order to undergo natural oxidation. As is the case with other harvested plants, exposure to oxygen causes the plant tissue to darken. Conversely, green tea is a tea whose oxidation is halted after picking. And this affects both the tea leaves and the colour of the infusion. A green tea will yield a pale yellow to orange brew, whereas black tea will yield a darker brew, ranging from amber to red and even deep brown shades.
In which countries are black tea leaves produced?
While China is the cradle of tea, several other Asian countries with a tropical climate favourable to tea cultivation have also started producing it: Japan, India, Sri Lanka, South Korea, Indonesia, Vietnam… Plenty of local options when travelling in those countries! Note that in Japan, production is primarily focused on green tea, and black tea is very rare there. Among the most renowned black teas, we particularly recommend trying Yunnan black tea (China), Ceylon black tea (Sri Lanka), Darjeeling black tea (India), and bergamot-scented Earl Grey black tea.
What are the health benefits of black tea leaves?
The benefits of black tea leaves are manifold: starting with their energising yet non-agitating effect due to the presence of theine. Black tea is also said to offer beneficial effects on digestion, blood sugar regulation and cholesterol. Its high antioxidant content makes it an excellent ally in combating free radicals, the development of certain diseases, and premature cellular ageing.
And to drink quality black tea and make the most of all its benefits, choose organic tea. Indeed, the organic label guarantees high-quality, pesticide-free leaves grown and cultivated with respect for the environment.
Drinking a cup of black tea therefore means enjoying an ancestral beverage thousands of years old. Produced in several regions of the world, black tea leaves are then shipped to Europe to be savoured. Much to the delight of European tea lovers! For a delicious, high-quality tea, choose organic, loose leaf where possible.