How is Black Tea Processed?
Black tea undergoes a unique process to bring out its rich flavors and distinct characteristics. Unlike green or white teas, which are minimally processed, black tea goes through several stages that result in a more robust and complex profile.
1. Withering: The journey of black tea starts with the withering of freshly plucked tea leaves. This phase allows the leaves to lose moisture and become more pliable, setting the stage for the rolling process.
2. Rolling: The withered leaves are then rolled to break down the cell walls and release the natural oils and enzymes. This step can be done mechanically or traditionally, using wooden rolling tables.
3. Oxidation: Also known as “fermentation,” this is the heart of black tea production. When the enzymes come into contact with oxygen, they begin to oxidize, changing the color and flavor of the leaves. It’s the enzymatic oxidation that develops the tea’s color and robust flavors. This process produces unique compounds like theaflavins and thearubigins.
4. Drying: Finally, the oxidized leaves are dried to stop the oxidation process and lock in flavors. This produces the final product we all know and love as black tea.
The Science Behind Black Tea
What’s fascinating about black tea is the molecular transformation it goes through. The key players here are polyphenols like EGCG, EGC, ECG, and EC, which decrease by about 90% during processing. Yet, the types and quantity of aroma compounds increase, giving black tea its characteristic full-bodied taste and red infusion.
Why is Black Tea Called ‘Red Tea’ in Chinese?
The name “black tea” can be confusing, especially since the Chinese refer to it as “red tea” or “hong cha.” The reason for this stems from its appearance during different stages. In the Chinese perspective, the focus is on the color of the liquid infusion, which has a reddish tint. English speakers, however, focus more on the dried leaves’ appearance, which are black. Thus, you have “red tea” in Chinese and “black tea” in English.
Quality Features of Black Tea
Quality in black tea can be identified through several factors:
- Dry Leaf Color: Quality black tea often has a dark, almost black, appearance with some variations showing a golden hue in the buds.
- Infusion: The liquid should be bright red, signifying a high concentration of theaflavins.
- Taste: Expect a full-bodied, slightly sweet taste that lingers.
- Leaf Shape: Different types like Congou, Souchong, and CTC black teas have distinct shapes and flavors. For example, Congou black tea is slim and tight with a high aroma, while Souchong has a bold shape and a smoky pine aroma.
Additionally, a phenomenon called “cream down” occurs when the infusion turns cloudy as it cools. This is a complex reaction among the various tea compounds and is generally considered a sign of good quality black tea.
Oolong tea is like the complex character in a novel that keeps you guessing until the last page. This semi-fermented tea is a perfect amalgamation of green tea’s delicacy and the robustness of black tea. But what really goes into the making of Oolong? What’s the scoop behind its quality features and why is Wuyi Rock Tea so special? Let’s delve into these aspects.
The Technological Features of Oolong Tea
Oolong tea’s production is a beautiful choreography of techniques and steps that culminate in a tea unlike any other. Here’s the breakdown:
Withering Process
Freshly plucked tea leaves are exposed to the sun to kick off the withering process. This helps in reducing the water content and making the leaves more pliable for the next stages. In some instances, artificial means may also be employed for withering.
Tossing or Rotating
The leaves are then tossed or shaken in large bamboo baskets or mechanically rotated. This is a crucial step that initiates the breakdown of cell structures in the leaves and begins the oxidation process.
Air-Cooling
This is unique to Oolong production. The leaves are air-cooled to halt the oxidation and set the stage for the next steps.
Heating
The leaves are subjected to a controlled heating process to stop any further enzymatic activity. This is often achieved using a process called “kill-green” which uses high temperatures to fix the flavors and aromas.
Rolling and Shaping
In this stage, the leaves are rolled, curled, or twisted to help in flavor extraction during brewing.
Drying
Finally, the leaves are dried to lock in the flavors and make them shelf-stable.
Quality Features of Oolong Tea
Different regions in China like Fujian, Guangdong, and Taiwan are renowned for their Oolong teas. While all Oolongs have some quality features in common like the unique sand-green and black dry leaves, the golden yellow infusion, and the full-bodied taste, the region adds a unique touch. For instance, Fujian Oolong is known for its higher floral notes, while Taiwan Oolong leans towards a more vegetal profile.
Green Leaves with Red Edges
This unique feature of Oolong teas, especially the traditional ones, is a result of partial oxidation during the air cooling and rotating steps. When the edges of the leaves crash and break, partial oxidation occurs, leading to a beautiful red outline, commonly known as “jade plates with red edges.”
Wuyi Rock Tea – A Gem from Wuyishan City, Fujian Province
Wuyi Rock Tea is special for many reasons, starting with its unique growing environment. Nestled among the rocky terrains of Wuyi Mountain, the tea plants thrive in a rich mix of minerals provided by the weathering of rocks.
Unique Aroma and Flavor
Known for its “Yanyun” or thick floral aroma, Wuyi Rock Tea stands out in its category. The tea leaves have a distinct sand green color speckled with white, similar to frog skin, and its infusion is a radiant orange. The flavor is full-bodied and leaves a lingering, refreshing aftertaste.
Quality Features
What makes it unique are its thick and soft leaves, with red edges and light green centers. This is termed as “green bellies with red edges,” a feature that sets it apart from other Oolong teas.
The Enigma of “Three Pits and Two Ravines”
Ever wondered where the crème de la crème of Wuyi Rock Teas come from? We’re diving deep into a fascinating geographical quirk known as “Three Pits and Two Ravines.” For the uninitiated, Wuyi Mountain is a treasure trove of some of the world’s most coveted teas. Its peculiar topography and microclimates offer tea plants an unparalleled natural environment. Among these, certain zones have gained near-legendary status for producing exceptional Wuyi Rock Teas. We’re talking about Huiyuan Pit, Niulan Pit, Dakengkou Pit, Liuxiang Ravine, and Wuyuan Ravine.
These places are the traditional tea gardens that serve as the birthplaces of some of China’s most sought-after rock teas. Each area has its distinct ecological features, from soil composition to sunlight exposure, and these subtleties reflect in the taste, aroma, and quality of the teas cultivated there. So, if you’re looking to buy Wuyi Rock Teas, the origin matters, and “Three Pits and Two Ravines” is the golden label you want to look for.
Deciphering “Dahongpao” – It’s Not What You Think!
“Dahongpao,” often translated as “Red Robe Tea,” is another gem that causes much confusion. Despite the word “red” in its name, this isn’t what Westerners would consider a ‘black tea’ (which is referred to as “red tea” in Chinese). Instead, Dahongpao is a type of oolong tea and falls under the Six Major Categories of Chinese Teas.
The crafting of Dahongpao adheres to age-old traditions, involving a complex process with five major steps: withering, rotating, deactivating enzymes, rolling, and baking. But it doesn’t end there. These five steps are further broken down into 13 sub-procedures like second frying, winnowing, and additional heating. Talk about precision!
The careful crafting ensures that the leaves reach an oxidation level that leaves about 70% of the leaf area green while the edges take on a reddish hue. This delicate balance of oxidation affects the tea’s quality, making Dahongpao a labor-intensive but rewarding endeavor.
What sets Dahongpao apart is its distinct taste profile and aromatic characteristics. Its leaves, when brewed, result in a twisted, strong, and tight cord, colored in bloom grenish-brown. It exudes an intense, lingering aroma that transports your senses, offering a rich, full-bodied flavor with a smooth, fresh aftertaste. The “rockiness” of the tea is palpable, leaving a lasting aroma at the bottom of the cup. The infusion itself is dark orange but clear, showcasing the craftsmanship behind its creation. The steeped leaves are soft, bright, and even, with the red edges signifying the oxidation level.
In Conclusion
Wrapping up this enlightening journey through the multifaceted world of tea, let’s briefly recap what we’ve uncovered. Black tea is processed through a series of steps that include withering, rolling, fermenting, and drying. This imparts a strong, robust flavor to the beverage that’s adored by many. Speaking of black tea, ever wondered why what the Chinese call ‘red tea’ is known as ‘black tea’ in English? It’s largely due to the color of the leaves after oxidation, even though the liquor it produces has a reddish hue.
Quality features of black tea include a balanced taste profile, an inviting aroma, and leaves that are evenly oxidized. It’s truly a gem in the world of tea varieties.
Swinging to Oolong, this is a semi-fermented tea that sits beautifully between green and black tea. The technological features of Oolong involve a complex processing that includes sun-wilting, cooling, rolling, and roasting. These steps give Oolong its unique ‘bruised’ look and complex taste profile.
Quality Oolong teas generally have a rich, floral aroma and a luxurious texture in the mouth. Their leaves are robust and can endure multiple infusions, a dream come true for tea enthusiasts.
If you’re a fan of Wuyi Rock Tea, it’s essential to know that its production area is limited to the Wuyishan Mountains in Fujian, China. It’s a UNESCO World Heritage Site, making this tea all the more exclusive. Then we have the mysterious ‘Three Pits and Two Ravines’, located within the same mountain range, which are the prime locations for producing the best Wuyi Rock Tea.
And lastly, for those confused about Dahongpao (Red Robe Tea), it’s not a black tea. It’s actually a highly prized form of Oolong tea with its own legends and lofty price tags.
So, whether you’re a tea novice or a connoisseur, this information should deepen your appreciation for the painstaking care and tradition that go into crafting each type of tea. Cheers to more flavorful brews and steeped conversations!
This article is summarized and organized by Riching matcha to provide readers with a more detailed understanding of Chinese tea.