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− | [[File:Black-pearls.jpg|250px|thumb|right|Black pearls]] | + | [[File:Black-pearls.jpg|thumb|right|Black pearls]] |
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− | '''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. |
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− | 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]]. |
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| 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. |
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| |[[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 |
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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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| !Percent | | !Percent |
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− | |rowspan=2|[[Unilever]] | + | |rowspan=2|Unilever |
| |[[Lipton]] | | |[[Lipton]] |
| |rowspan=2|17.6 | | |rowspan=2|17.6 |
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| |[[PG Tips]] | | |[[PG Tips]] |
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− | |[[Associated British Foods]] | + | |Associated British Foods |
| |[[Twinings]] | | |[[Twinings]] |
| |4.4 | | |4.4 |
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− | |[[Tata Global Beverages]] | + | |Tata Global Beverages |
| |[[Tetley]] | | |[[Tetley]] |
| |4.0 | | |4.0 |