Black tea is the most renowned tea and is also the most consumed tea type worldwide. Its origin traces back to ancient China. In the East, black tea is referred to as ‘red tea’. This naming by the Chinese is based on the traditional color of the brewed tea, which tends to be more red than black. However, in the West, our name derives from the color of the dried leaves, which are black.

The history of tea dates back to 2737 BC, when, according to legend, the Chinese emperor Shen Nong accidentally discovered tea. In China, water was always boiled before drinking to kill bacteria. One day, a tea leaf from a tea tree fell into Shen Nong’s boiling water. He found the flavor delightful and felt invigorated after drinking a cup. Being a scientist, the emperor further researched tea, looking into its potential medicinal benefits. Thus, the history of tea is intertwined with myths and philosophy.

In the West, tea is often associated with traditional black tea. For many years, black tea was primarily consumed here. However, the first tea in the East was green tea, and for a long time, only green tea was consumed in China. So, why the tradition of black tea in the West? It was the first type of tea to arrive in Europe, brought by the English. The quality of the tea that reached here initially wasn’t the best, but since it came from the colonies, it was deemed highly exclusive and loved by the elite. To soften its taste, the English added sugar and milk, a tradition still alive in Great Britain today.

Like all teas, loose black tea comes from the Camellia Sinensis plant. There are two subcategories of this plant from which tea is made: Camellia Sinensis Sinensis and Camellia Sinensis Assamica. White, green, oolong, and black teas are all derived from this tea plant. They all come from the same leaf but undergo different production processes.
Production Process of Loose Black Tea:
First, the leaves are picked in the field and spread out on cloths to wither, which can happen indoors or outdoors. The moisture content in the leaves drops, making them softer. Next, the leaves are either hand-rolled or mechanically rolled, breaking the cell membranes and initiating the oxidation process. Following this is a period of full oxidation, a process closely monitored by the ‘tea master’. The environment during this stage is thoroughly controlled. The temperature must be just right, ventilation is maintained, and it all takes place in a very humid setting. The tea master determines when it’s time to halt the oxidation process. Finally, the tea is dried in an oven or a wok until its moisture content drops to around 3 to 4 percent.
How to Best Brew Black Tea:

Start by choosing a high-quality loose black tea. If it’s not in there to start with, it won’t come out in the brew. So, begin with a solid foundation.
Weigh out your tea leaves. There are various methods of brewing tea, but for the traditional Western approach, you use about 2 grams per cup.
Place the loose black tea in a tea infuser, a tea filter, or a tea bag.
Preferably use bottled water or filtered water to achieve optimal quality.
Heat the water to 90 to 95 degrees Celsius.

Remember, not all black teas are the same, and at Thee.be, we want to introduce you to as wide an assortment of teas as possible.