Changes

[[File:Black-tea.jpg|thumb|right|Black tea.]]

[[File:Black-pearls.jpg|thumb|right|Black pearls]]

[[File:Agriculture---Rice.jpg|thumb|right|[[Tea]] plantation in [[Java (island)|Java]], [[Indonesia]].]]

'''Black tea''' is a type of [[tea]] that is more [[tea processing|oxidized]] than [[oolong]], [[green tea|green]] and [[White tea|white]] teas.

'''Black tea''' is a type of [[tea]] that is more [[Oxidation|oxidized]] than [[oolong]], [[green tea|green]] and [[White tea|white]] teas.

All four types are made from leaves of the shrub (or small tree) ''[[Camellia sinensis]]''. Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant (''C. sinensis'' subsp. ''sinensis''), used for most other types of teas, and the large-leaved Assamese plant (''C. sinensis'' subsp. ''assamica''), which was traditionally mainly used for black tea, although in recent years some green and white have been produced.

All four types are made from leaves of the shrub (or small tree) ''[[Camellia sinensis]]''. Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant (''C. sinensis'' subsp. ''sinensis''), used for most other types of teas, and the large-leaved Assamese plant (''C. sinensis'' subsp. ''assamica''), which was traditionally mainly used for black tea, although in recent years some green and white have been produced.

In Chinese languages and the languages of neighboring countries, black tea is known as "red tea" ([[:zh:紅|紅]][[:zh:茶|茶]], Mandarin Chinese ''hóngchá''; Japanese ''kōcha''; 홍차, Korean ''hongcha''), a description of the colour of the liquid; the Western term "black tea" refers to the colour of the oxidized leaves. In Chinese, "black tea" is a commonly-used classification for post-fermented teas, such as [[Pu-erh tea]]; outside of China and its neighbouring countries, "red tea" more commonly refers to [[rooibos]], a South African [[tisane]].

In Chinese languages and the languages of neighboring countries, black tea is known as "red tea" (紅茶], Mandarin Chinese ''hóngchá''; Japanese ''kōcha''; 홍차, Korean ''hongcha''), a description of the colour of the liquid; the Western term "black tea" refers to the colour of the oxidized leaves. In Chinese, "black tea" is a commonly-used classification for post-fermented teas, such as [[Pu-erh tea]]; outside of China and its neighbouring countries, "red tea" more commonly refers to [[rooibos]], a South African [[tisane]].

While green tea usually loses its flavor within a year, black tea retains its flavour for several years. For this reason, it has long been an article of trade, and [[tea brick|compressed bricks of black tea]] even served as a form of ''de facto'' currency in Mongolia, Tibet and Siberia into the 19th century. Although green tea has recently seen a revival due to its purported health benefits, black tea still accounts for over ninety percent of all tea sold in the West.

While green tea usually loses its flavor within a year, black tea retains its flavour for several years. For this reason, it has long been an article of trade, and [[tea brick|compressed bricks of black tea]] even served as a form of ''de facto'' currency in Mongolia, Tibet and Siberia into the 19th century. Although green tea has recently seen a revival due to its purported health benefits, black tea still accounts for over ninety percent of all tea sold in the West.

| One of the three Famous Fujian Reds.

| One of the three Famous Fujian Reds.

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|rowspan=2|Zhengshan xiaozhong ([[Lapsang souchong]])

|rowspan=2|Zhengshan xiaozhong ([[Lapsang Souchong]])

|[[wiktionary:正|正]][[wiktionary:山|山]][[wiktionary:小|小]][[wiktionary:种|种]]

|[[wiktionary:正|正]][[wiktionary:山|山]][[wiktionary:小|小]][[wiktionary:种|种]]

|rowspan=2|

|rowspan=2|

|[[wiktionary:烟|烟]][[wiktionary:小|小]][[wiktionary:种|种]]

|[[wiktionary:烟|烟]][[wiktionary:小|小]][[wiktionary:种|种]]

|-

|-

|Yin Junmei

|Yin Jun Mei

|[[wiktionary: 银|银]][[wiktionary: 骏|骏]] [[wiktionary: 眉|眉]]  

|[[wiktionary: 银|银]][[wiktionary: 骏|骏]] [[wiktionary: 眉|眉]]  

||Silver Steed Eyebrow

||Silver Steed Eyebrow

| A higher grade version of Zhengshan xiaozhong (aka. [[Lapsang Souchong]])

| A higher grade version of Zhengshan xiaozhong (aka. [[Lapsang Souchong]])

|-

|-

|Jin Junmei

|[[Jin Jun Mei]]

|[[wiktionary: 金|金]][[wiktionary: 骏|骏]] [[wiktionary: 眉|眉]]  

|[[wiktionary: 金|金]][[wiktionary: 骏|骏]] [[wiktionary: 眉|眉]]  

||Golden Steed Eyebrow

||Golden Steed Eyebrow

||

||

|[[Qimen]]

|[[Qimen]]

| [[Anhui|Anhui Province]]

| Anhui Province

|One of [[China's Famous Teas]]. The aroma of tea is fruity, with hints of pine, dried plum and floweriness.

|One of [[China Famous Tea|China's Famous Teas]]. The aroma of tea is fruity, with hints of pine, dried plum and floweriness.

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|-

|Dian Hong

|Dian Hong

|Full bodied, strong and distinctively malty tea from the lowlands of [[Assam]]. It is the highest produced tea in the world.

|Full bodied, strong and distinctively malty tea from the lowlands of [[Assam]]. It is the highest produced tea in the world.

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|-

|Darjeeling

|[[Darjeeling]]

|West Bengal

|West Bengal

|Thin bodied, floral and fruity tea from [[Darjeeling]] with defining muscatel tones. Today often processed as a mixture of black, green and oolong elements, though still classed as black. Many consider it to be the best black tea in the world, because of its unique spice.

|Thin bodied, floral and fruity tea from [[Darjeeling]] with defining muscatel tones. Today often processed as a mixture of black, green and oolong elements, though still classed as black. Many consider it to be the best black tea in the world, because of its unique spice.

|-

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|[[Earl Grey tea|Earl Grey]]

|[[Earl Grey tea|Earl Grey]]

|Black tea with [[bergamot orange|bergamot]] oil.

|Black tea with bergamot oil.

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|-

|[[English Breakfast tea|English Breakfast]]

|[[English breakfast tea|English Breakfast]]

|Full-bodied, robust, and/or rich, and blended to go well with milk and sugar.

|Full-bodied, robust, and/or rich, and blended to go well with milk and sugar.

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|-

|[[English Afternoon tea]]

|[[English afternoon tea]]

|Medium bodied, bright and refreshing. Strong Assam and Kenyan teas are blended with Ceylon which adds a light, brisk quality to the blend.

|Medium bodied, bright and refreshing. Strong Assam and Kenyan teas are blended with Ceylon which adds a light, brisk quality to the blend.

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|[[Irish Breakfast tea|Irish Breakfast]]

|[[Irish breakfast tea|Irish Breakfast]]

|Blend of several black teas: most often Assam teas and, less often, other types of black tea.

|Blend of several black teas: most often Assam teas and, less often, other types of black tea.

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|-

Generally, 2.25 grams of tea per 180 ml of water, or about a teaspoon of black tea per 6 oz. cup, should be used. Unlike green teas, which turn bitter when brewed at higher temperatures, black tea should be steeped in freshly boiled water. The more delicate black teas, such as Darjeeling, should be steeped for 3 to 4 minutes. The same holds for broken leaf teas, which have more surface area and need less brewing time than whole leaves. Whole leaf black teas, and black teas that will be served with milk or lemon, should be steeped 4 to 5 minutes. Longer steeping times make the tea bitter (at this point, in the UK it is referred to as being "stewed"). When the tea has brewed long enough to suit the tastes of the drinker, it should be strained while serving.

Generally, 2.25 grams of tea per 180 ml of water, or about a teaspoon of black tea per 6 oz. cup, should be used. Unlike green teas, which turn bitter when brewed at higher temperatures, black tea should be steeped in freshly boiled water. The more delicate black teas, such as Darjeeling, should be steeped for 3 to 4 minutes. The same holds for broken leaf teas, which have more surface area and need less brewing time than whole leaves. Whole leaf black teas, and black teas that will be served with milk or lemon, should be steeped 4 to 5 minutes. Longer steeping times make the tea bitter (at this point, in the UK it is referred to as being "stewed"). When the tea has brewed long enough to suit the tastes of the drinker, it should be strained while serving.

The [[ISO 3103|ISO Standard 3103]] defines how to brew tea for tasting.

The ISO Standard 3103 defines how to brew tea for tasting.

==Major producers==

==Major producers==

!Percent

!Percent

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|rowspan=2|[[Unilever]]

|rowspan=2|Unilever

|[[Lipton]]

|[[Lipton]]

|rowspan=2|17.6

|rowspan=2|17.6

|[[PG Tips]]

|[[PG Tips]]

|-

|-

|[[Associated British Foods]]

|Associated British Foods

|[[Twinings]]

|[[Twinings]]

|4.4

|4.4

|-

|-

|[[Tata Global Beverages]]

|Tata Global Beverages

|[[Tetley]]

|[[Tetley]]

|4.0

|4.0

==External links==

==External links==

* [https://teamania.ch/blog/schwarzer-tee/ Black tea blog article]

* [http://teamania.ch/blog/schwarzer-tee/ Black tea - blog article]

* [http://teamania.ch/Black-Tea:::23.html?language=en Black tea from Teamania]

* [http://teamania.ch/Black-Tea:::23.html?language=en Black tea from Teamania]

* [http://sororiteasisters.com/2013/05/15/oolong-black-pearls-from-tea-mania/ Black tea review]

* [http://sororiteasisters.com/2013/05/15/oolong-black-pearls-from-tea-mania/ Black tea review]

[[de:Schwarzer Tee]]

[[de:Schwarzer Tee]]