Many tea drinkers assume that green tea, white tea and black tea come from different plant varieties. In reality, black tea is simply green tea that has undergone oxidation (often confused with fermentation). Hugely popular in the West, particularly in Britain, black tea lends itself to endless variations and a remarkable range of flavours.
A brief history of black tea
The story of black tea is an entertaining one.
According to the most popular legend, in the 17th century a ship carrying green tea from China to England stored its cargo below the waterline, where the heat of the voyage triggered oxidation, turning the leaves dark.
Far from being put off, the English took to it immediately, and soon preferred it to green tea for "tea time". So much for the myth.
The true origin of black tea remains largely unknown, though this has done nothing to dampen its popularity across Europe.
Black tea is grown in Asia, predominantly in China, where it is known as red tea, a nod to the deep amber colour it gives the water when brewed. That name can cause confusion, however, as it is also used to describe rooibos.
The main black tea-producing countries
Tea comes from the tea plant, a shrub known as Camellia sinensis. Native to East Asia, it has been cultivated for centuries for the leaves that yield this much-loved drink.
China is the world's largest tea producer, across all varieties. But black tea has many other origins, and fine examples can be found from a wide range of regions.
India, shaped by its British colonial history, is the second-largest producer. Kenya, Sri Lanka, Turkey, Iran and Japan all follow.
Indian black tea
India is the second-largest producer of black tea, including some truly exceptional ones. Its tea gardens are world-famous and their teas are prized globally, particularly in Great Britain, a legacy of the colonial era.
Assam black tea
Assam is a black tea that accounts for roughly half of India's total tea production, grown on the foothills of the Himalayas. The tea plant used is a cousin of Camellia sinensis. The summer harvest is the most sought-after. With its spiced notes and full-bodied character, it takes your palate on a journey.
Darjeeling
One of the most celebrated Indian black teas, often called the champagne of teas. Its character comes from high-altitude cultivation combined with the Chinese variety of tea plant, giving Darjeeling its distinctive, singular taste.
Ceylon tea
Ceylon tea is one of the best-known black teas in the world. Grown in Sri Lanka, its popularity owes much to a British colonist who brought the tea plant over from China. An Irish settler later acquired many of the plantations and began selling the harvests directly to consumers.
Chinese black tea
The world's largest tea producer, China primarily exports its black teas abroad.
Lapsang Souchong
From the Fujian province, Lapsang Souchong is a smoked black tea with a bold, intensely aromatic character. It pairs beautifully with both savoury and sweet dishes alike.
Keemun
Keemun is another tea from China, produced exclusively in Qimen County. It carries a gentle smoky quality and very little bitterness. Several Keemun varieties exist, all notably fragrant. This black tea can also be blended into Oolong, an infusion that sits between black and green tea.
There are also lesser-known black teas well worth exploring. They too offer interesting qualities and health benefits. In any case, opt for organic black tea, and take a leaf out of the Chinese book: brew it with care, or you risk missing everything it has to offer.