Tea Courses: Black Tea Classification and What are the Types of Black Tea?

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Updated on 2025/05/09

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What is black tea?

What is black tea? What are the grades of black tea and what are the grades of black tea in the Chinese community?the six tea familiesof recognition, but the Western world is most familiar only with thegreen tea, andblack teaThe Black Tea, and at least 70% consumers drink Black Tea, comes from a variety of production areas that are closely related to the British colonisation, the British East India Company created the tea plantation system, and now these production areas have become the home of Black Tea production, replacing the Chinese Black Tea.

• Tea Classification and Grading
• Flavour Characteristics of Black Tea Producing Regions
• International Brand Classic Tea Specialities

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History and Story of Black Tea

Tea has a long history of discovery and consumption in China, and it is from China that the rest of the world has been exposed to the mysterious flavour of tea. Chinese tea is mostly produced in the Minnan region of southern China, and foreigners tend to classify the name as CHA in Cantonese if exported by land, and Tay in Fujianese if exported by sea.

In the past, during the trade process, the Cantonese tea gangs used the pronunciation of CHA to do business with their Chinese neighbours, so they went directly to mainland China to buy tea, or the merchants in the land trade communicated with each other using CHA as the pronunciation to communicate and buy tea. The Europeans, because of the geographical discovery, sailed to open up the international trade system, through the East India Company reached the coastal cities in Fujian, China, and purchased TAY in Minnan dialect, naturally the sea transport trade back to the European countries, the customary use of pronunciation is TAY = TEA.

Many say that black tea first originated in China, and it is believed that it was first produced in some areas hundreds of years ago during the early Qing Dynasty. Initially, black tea was mainly made for export to Europe and quickly gained great popularity in the western world. As trade expanded, countries such as India and Sri Lanka began to produce black tea and develop their own black tea cultures.

However, the Chinese are accustomed to using the colour of the tea broth to differentiate the name of tea, evolving into the six tea systems of different names, black tea as the name suggests is the red tea broth, but Europeans buy tea, to see the black colour of the tea dry, so in front of the tea tea TEA to increase the BLACK black to describe the evolution of today's BLACK TEA.

The fermentation process of black tea sets it apart from other teas. Compared to green and white teas, black tea leaves undergo near complete fermentation (oxidation) during the production process, which results in a darker colour and stronger flavour. This fermentation process not only changes the colour of the tea leaves, but also the chemical composition of the leaves, resulting in a more multilayered taste.

In Chinese tea culture, tea leaves are divided into six categories, commonly known as"Six Tea Families"According to the different degrees of fermentation, resulting in different colours of the tea broth to do classification, in fact, scientific evidence is the degree of oxidation of catechins, with the local knowledge of the process of the step difference, the same tea tree leaves, into six different tastes, respectively, there are green, white, yellow, green, red, black six soup colours, and make the Westerners tend to be like a good idea is precisely the category of black tea.

The common characteristic of black tea is the sweet aroma of ripened fruits, with a slight smell of cane sugar, malt sugar and honey, the colour is as magnificent as wine red, and the taste is fuller and richer than that of green tea, the sweet, smooth and aromatic flavour became the key, and was soon accepted by the western society.

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The process of making black tea

The process of making black tea can be described as an art. Starting from the plucking of the tea leaves, to the kneading, fermentation and drying, each step will affect the quality of the final tea broth, please note that the black tea process mentioned here does not include the frying and culling of the leaves. Firstly, tea leaves are usually picked according to the characteristics of the tea tree species, and the more tender the leaves are, the better the quality of the tea will be.

The next step is the withering process, which allows the tea leaves to lose a little bit of water and soften. At this point, the tea leaves start to release their aroma and lay the foundation for the subsequent twisting process. The twisting process for black tea is more intense, and this process not only releases the juices from the tea leaves, but also makes the tea leaves more compact in the subsequent fermentation.

Fermentation is the most crucial step in the production of black tea. This process changes the colour of the tea leaves from green to red, and the flavour of the tea broth becomes stronger. This fermentation process requires precise time control, as too long or too short fermentation will affect the quality of the tea leaves. After the fermentation is complete, the tea leaves are dried, a process that completely evaporates the water and allows the tea to be preserved for a long period of time.

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Tea Classification and Grading

After the 17th century, the East India Company of the Western powers made the tea trade an important part of their revenue, especially Holland and the United Kingdom redefined the specification and value of black tea, especially the Dutch royal family defined theGrades of tea leaves with different picking and sieving standardsThe PEKOE is also a symbol of high quality, and all PEKOEs must receive the royal seal of approval. Because of the wide variety of grades and specifications preserved in the early days of international trade, the easiest way to buy and select is to refer to these three types of products, which can be clearly distinguished from each other mainly by their appearance and flavour:

• Striped black tea, also known as traditional black tea or gongfu black tea, is more complete in appearance.
• Broken black tea, known in the West as B.O.P., is very finely ground in the same way.
• Flavoured black teas, like Earl Grey, fruit flavoured teas, and smoked teas, are mainly added for flavour.

BecauseHarvesting grade directly affects cost and market value.The grade of the tea is higher when the tea is in the shape of stripes and bud tips with complete leaves. Stripe, bud tip with complete leaves of tea grade is higher, while the fragmented, powdered is lower, when the use of raw materials mixed from multiple origins can reduce costs and stabilise the quality of the unique recipe, extending the fixed flavour of the flavoured, scented tea, in a similar way to the processing of industrial products, to change the unstable characteristics of the agricultural products.

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Distribution of black tea production areas and flavour characteristics

Milk tea, as far as I can remember, uses black tea as its base, and nowadays almost all the major black tea producers are related to the United Kingdom. The UK obtains its tea from China.Varieties of TeaIn addition, the technology is being transferred to India,CeylonThe tea industry was dominated by the European Union, Kenya, and the majority of the tea producing regions, with a monopoly tax system, which gave the tea industry a say in the world. This is in line with the European culture, which has long had a taste for red wine, and has led to the construction of a perfect Western black tea system.

China

The first time foreigners came into contact with black tea was when they traded with China and purchased small black teas produced in Fujian Province. The first time foreigners acquired a unique beverage from China, the Western world was amazed by the smoky aroma and rich flavour of small black teas, which became the earliest indicative black tea in Europe, and constructed the image of Chinese black tea as a label. As a result, even today, black teas with a smoky caramel flavour are still found in major multinational tea brands, or in the signature recipes of blended teas. Small Black Tea Productionmilk teaThe taste is sometimes thin and not substantial enough, but the Chinese black tea is an indispensable flavour symbol of legitimacy and status.

India

Since the UK acquired tea-making technology and tea seedlings, and the technology was transferred to the then governed territory of British India, tea has been tried and tested in various parts of India, and the most famous ones are Assam and Darjeeling black teas, and the most famous ones are Assam and Darjeeling black teas.Assam GovernorateFamous for the aroma of the large-leafed malt candy, and theDarjeeling EstateThe elegant and delicate aroma of red wine, the large production volume, the standardisation and the stable quality make Indian black tea an indispensable core of raw materials.

Sri Lanka

Also known as Ceylon black tea, also in the British governance introduced the technology of black tea, island-type climate, both at different altitudes of the production area, Sri Lanka's tea focus on economic crops, the quality is influenced by theNational Tea BoardStrictly control, generally exportB.O.P.Fragmented black tea has the advantages of deep red colour, oily broth, golden colour, and full flavour.Top Five PropertiesThe flavour is slightly different, with a slight fruit acidity and apple aroma as common features. It is cheap and effective to make milk tea, so most beverage shops like to use Ceylon tea chips and tea powder as ingredients.

Kenya

An important base for the British to make strong tea recipes, as the demand for tea bags and instant tea powders prompted the need for more heavily mechanised production to reduce costs, and the establishment of a production base in Africa, where the Kenyan tea broths of the large-leaf varieties are darker in colour than those of Ceylon, and where the largest number of products are produced in the form ofC.T.C.The process produces black tea with fast release, heavier flavour, high caffeine content, and premium woody aroma which becomes the main ingredient in the formulation of breakfast tea. The tea leaves are made with the aim of supplying milk tea for market use.

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Tea Tree Varieties and Flavours of Black Tea

The flavour and quality of black tea is closely related to the variety of tea tree. Each variety of tea tree has different environmental requirements, leaf characteristics and aroma components, and therefore each variety of black tea has its own unique characteristics in terms of taste, aroma and colour. Depending on the variety of tea tree, black tea can be broadly classified into three main types: large-leafed, small-leafed and Taiwan Camellia sinensis. Each of these varieties can give black tea different flavour characteristics, thus allowing tea drinkers to enjoy a diverse black tea experience.

1. Large-leafed species (Camellia sinensis var. assamica)

Large-leafed tea trees are known for their larger, thicker leaves, and are mostly found in the Assam region of India and in some black tea-producing areas of China. The leaves of the large-leafed varieties contain high levels of polyphenols and a full-bodied aroma, which gives them a dark red or amber-coloured black tea with a very full-bodied flavour.

Large-leafed black teas, like Assam black teas, often have a characteristic malty flavour and sweetness. This type of black tea has a strong flavour, long lasting aftertaste and a full-bodied broth, which usually gives a deeper level of taste. Because of their strong flavour, large-leaf black teas are ideal for milk tea or breakfast tea, providing a boost of energy in the morning.

2. Small-leaved species (Camellia sinensis var. sinensis)

Small-leaf is one of the most widely used varieties of black tea, mainly distributed in China, Taiwan and some Southeast Asian countries. Compared with the large-leafed varieties, small-leafed teas are smaller and slower-growing, with a more delicate and elegant flavour and aroma. This type of black tea usually has a cashmere yellow or reddish copper colour, with a unique floral or fruity aroma, and a soft and sweet aftertaste.

China's Darjeeling black tea and Taiwan's Honey black tea belong to the Small Leaf variety. Darjeeling black tea is known as the "Champagne of black teas", with its bright coloured black tea broth, fresh and wine-like aroma, refreshing taste and distinctive layers. Taiwan's Honey Flavour black tea is favoured for its rich honey and floral aroma. The tea is sweet and mellow, with a fresh floral aroma, giving people a light and pleasant feeling.

3. Taiwan Camellia (Camellia formosensis)

Taiwan Camellia sinensis is a unique variety of tea tree in Taiwan, which is differentiated from the large-leaf and small-leaf varieties. These tea trees grow mainly in the south-central region of Taiwan and have longer, more pointed leaves. The black tea production of Taiwan Camellia sinensis tends to have a strong local flavour, with a distinctive mushroom, nutty, woody and honeyed aroma.

Black teas made from Taiwan's mountain teas, such as Sun Moon Lake tea, Liu Gui Shan tea, Yong Kang Shan tea, etc., have a bright and reddish tea broth, and the taste is usually sweet, rich in taste and smell. The aroma of these black teas often has a natural sense of flavour, giving people a feeling of enjoyment that is not like tea, but like a gourmet food or herbal flavoured tea.

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International Brand Classic Tea Specialities

If you don't know how to identify the tea leaves from the raw materials, you can refer to the brand to choose the black tea you like. After all, most of the classic brands have a history and have been sold for decades or even a hundred years, and there is definitely a value in the existence of the famous brand of tea that has been sold in the market for decades or even for a hundred years.

Red Jade Tea	Assam Tea	Ceylon Tea	English Breakfast Tea	Earl Grey tea	lit. golden chun Mei, a rare breed of dog
Darjeeling Tea	Cheng Shan Xiao Seed	Sun Moon Lake Black Tea	Honey Spice Red Tea	Dian Hong	and black tea

Downing English Breakfast Tea

Everyone has a drink in the morning in England.breakfast teaIt's not a stretch to say that breakfast tea is the entry point for fresh milk tea, and it's almost always served with milk. It's not too much of a stretch to think of breakfast tea as the entry point for milk tea. Almost every brand has it, and it is the face of every tea brand. Red packaging of Twinings (Twinings) English Breakfast Tea is the most popular and impressive, is Queen Victoria's Royal brand at the time, the Queen's favourite makes this tea a hundred competing, one after another to follow in the long history of RIDGWAYS,FORTNUM & MASON, andTAYLORS, andWHITTARDThis option of breakfast tea can be found in brands such as The Brewery, each of which has its own secret recipe.

 

Earl Grey Tea

The brand, Downing, willEarl Grey TeaSold to the world, Earl Grey has a definite connection with the UK.Bergamot Essential OilRefreshingly beautiful, a combination of different origins of black tea into a great fusion of flavours, as the Sunset Empire will be located in the four corners of the land, hung the flag after the brilliant British Empire endless glory, not only the classic Royal Earl Grey is famous, the formula reduces the proportion of bergamot to reduce the stimulation of the Lady Earl Grey, more elegant and fascinated by the touching.

 

Higher Living Breakfast Tea

A new generation brand from the UK with cute graphic packaging that appeals to many in the market. Whether you want to drink it in the morning, relax at the end of the day, or even share a good time with friends, there is a tea for every occasion. It has a high milk effect and is perfect with milk. It has an elegant malty aroma and is sweet to the taste. It is a bold and energetic breakfast tea, and the best and most textured black tea leaves in Kenya have been selected. This TaiwanHigher LivingIt's a shame that agents don't import it anymore, but there are still Earl Grey options available.

 

T2 Melbourne Breakfast Tea

existThe most recommended breakfast teaIn the article, I have introduced a few breakfast teas that T2 thinks are a must-buy, especially T2's Melbourne Breakfast Tea. Although Australia's T2 is not a century-old brand, the variety of flavours is a distinctive feature that will make it a regular customer. Melbourne Breakfast Tea has a special aroma and is a sweet tea that allows you to enjoy the richness of vanilla, while Canberra Breakfast Tea of the same brand also has an Australian flavour, and when combined with milk and cream, it has an unparalleled level of enjoyment.

 

Ronald Reagan Earl Grey Tea

Star Hotel Preferred amongst Germany's most sophisticated premium brandsRonnefeldtThe tea is well-balanced, with a high degree of flavour finesse and charming elegance. The tea leaves are mainly organic, from the world's tea-producing countries such as Japan, China, Sri Lanka, India and Africa, etc., and then adjusted by roasting and processing, its Earl Grey tea using ultra-high-grade TGFOP picking standard raw materials, that is, the most expensive buds in the black tea industry grading standards, higher than the heart of the two leaves of a higher level, the tender tea with the bergamot and lemon aroma, embellishing a delicious aroma of the black tea. Drinking this black tea is the best way to show your extraordinary taste.

 

Mahey's Blue Earl Grey.

The French have taken the technique of bergamot incense and created a top-of-the-range version of Earl Grey, produced inMARIAGE FRÈRES Marigold BrothersThe French Blue Earl Grey tea, with blue cornflower petals added to the Earl Grey base to add elegance and an extra touch of fresh floral flavour, is a tea with no going back, a tea that many consumers consider impossible to live without, as the Tea of Life's fondest memories in Paris.

 

Marigold Marco Polo Tea

Marco Polo's "Most Legendary Classic Tea" was originally the most exclusive and bespoke version of the Marco Polo Brothers collection, and has since become a signature favourite. Marco Polo's black tea base is blended with herbs from Tibet, China, and a mix of berries and floral crops, making it a mellow, sweet and refreshing tea, perfect for milk tea, and a mystical, eastern land. It is a perfect choice for milk tea, and is like a mysterious oriental land.

 

F&M Royal Blend

Drink affordable royal tea a! Signature tea produced by FORTNUM & MASON, holding a number of royal certificates across generations, from its inception to date, the company has continued to provide supplies to the Royal Palace, the classic work of the Royal Exclusive Tea, Assam, Ceylon, two blends of origin, high quality floral Ceylon black tea embellished with Assam's sweet aroma, the mouthfeel is extremely smooth, malty aroma is strong, there is a honey flavour, with the biscuits, cakes, it will be! The taste is extremely smooth and malty, with a honey flavour that makes it a perfect match for biscuits and cakes.

 

Taylor's Yorkshire Tea

Claiming to be the best water in the United Kingdom, the Yorkshire water source as the basis for research and development design, Yorkshire Tea produced by Taylors (Taylors), set the golden formula to drink with fresh milk, the advantages of the well-known, as the United Kingdom's iconic commercial milk tea base is famous, strong taste, deep red and black colour, rich and full of strong aroma, the operation of the variability of a variety of, and even with the addition of fresh cream are considered to be suitable. It is also suitable for adding fresh cream.

 

Lipton Yellow Label Tea

Yellow Label Black Tea, Lipton (Lipton) is the most classic commercial tea bags, to the extent that no one knows, not only to do lemon tea is representative, even Hong Kong, Malaysia, commercial production of milk tea, there are formulas with Lipton Yellow Label Black Tea habit, to enhance the aroma of the tea to ensure the stability of the quality of the flavour, the main raw material from Indonesia's black tea, Lipton's brand is the pillar of the type of goods. The main raw material is Indonesian black tea, which is the pillar of the Lipton brand. The best way to use Lipton Yellow Label Black Tea is not only to use Yellow Label for milk tea, but also to add other black teas to Yellow Label Black Tea to create a special combination of flavours as a base for milk tea.

 

Dr Rooibos Tea

South Africa's ruby-named National Treasure Tea is a caffeine-free herbaceous leguminous tea, with a tea broth that is close to that of red hibiscus tea, which has no acidic flavour, and is characterised by the aroma of beans, cactus, and tree resin. To a certain extent, it is indeed made with black tea production method, in the English label for ruby (RUBY), red bush (RED), red tea (ROUGE), to become a substitute for pure black tea, because there is no stimulation and thick taste, belonging to the functional tea market is a big hit, the production of milk tea has the style of black sugar liquorice milk tea.

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Brewing Tips for Black Tea

When brewing black tea, the control of water temperature and time is of utmost importance. First of all, the temperature of the water for black tea should be around 90 degrees Celsius, so as to fully release the aroma and flavour of the tea leaves, and it is not easy to miss. Generally speaking, about 2 to 3 grams of tea leaves should be used for every 150 ml of water, and a short period of time can achieve the effect of multiple brewing. It is usually not recommended to brew Gongfu tea more than three times because the flavour of the tea leaves will gradually diminish as the brewing progresses.

The western version can also be brewed in one go and the final product is (1g:100cc) This ratio ensures that the tea will not be too strong or too weak. This ratio ensures that the tea is not too strong or too thin. If you prefer a stronger flavour, you can extend the steeping time appropriately.

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Extended Reading:

• Tips for brewing black tea
• International Tea Label Catalogue
• So the experts know how to use it too? Lazy Tea Making in the Office
• Introduction of Selected World Black Tea
• Convenience store "black tea" recommendation list

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Invitation, course seminar, tea purchase

:: Purchase of milk tea bags
● 1-to-1, 1-to-2 Tea Courses
:: Dairy and milk tea classes

Welcome to write to us: hanyi2016tea@gmail.com
The series of tea courses kicked off with instructor HAN-YI arranging a series of experiential tea courses in professional fields, from understanding tea leaves, choosing utensils, brewing methods, analysing and adjusting, and staff skills, and so on.

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Invitation to courses, tea shopping

Six Tea Systems, Course Training Classes 1-to-1, 1-to-2 Enrolment

Target: artists, baristas, civil servants, students, volunteer teams, travellers

"Taste the World Classification: Six Tea Families" is open for registration!

Who doesn't like black tea! Become a rich tea drinker in one lesson!

In this three-hour "Real Taste Seminar", the teacher will introduce the knowledge of tea leaves, selection of utensils, and classification of tea styles in a lively way; and through the tasting activity, you will expand your golden experience of sight, smell, and taste, so that you will know more about your own taste of Taiwan tea that you can recommend to your foreign friends.

 

🔍 Learn about the types, flavours and regions of black tea at a glance.
Aroma Walk: Exploring the Six Tea Families of Black Tea

In-depth understanding of the production process and flavour characteristics of black tea: As a fully fermented tea, the complete oxidation during the production process of black tea gives it its unique red tea broth and sweet taste, with a strong aroma.

Black tea is one of the most familiar teas in the global tea drinking population. Do you know that the world's 70% tea drinker is black tea? Do you know why some black teas are suitable for milk tea, while others are suitable for drinking?

🔸 Course Highlights:

✅ What is black tea? Chinese and Western Classification at once
From the six tea families of black tea to the western Black Tea, grasp the concept of the difference between the colour of the tea broth and the colour of the dried leaves.

✅ The Three Styles of Black Tea
Traditional Striped Kung Fu Tea, BOP (Broken Orange) Tea, Flavoured Tea: How do Earl Grey, Fruity, Smoky flavours come into play?

✅ Characteristics of Black Tea
Learn about the specialities of black tea from Taiwan, Turkey, India, Sri Lanka, China, Africa...etc.

Why Ceylon is suitable for milk tea? What is the best way to make a large leaf variety drinkable?
✅ International Brands and Tea Models
How to categorise and purchase black tea from Twinings, Lipton, Mariage Frères, Whittard, Taylors and other brands on the market?

✅ Flavour Wheel and Tasting Practice
Practical tasting of 20+ different black teas to master the sensory skills from aroma, flavour, broth to grading

Introductory Practical Class (2hrs)

• 00:00 - 00:30 Introduction to Tea Varieties
• 00:30 -00:45 Tea Making Craft Area
• 00:45 -01:00 Scent and Flavour Experience
• 01:00 -01:30 Brewing Techniques and Demonstration
• 01:30 -02:00 Practical work and Q&A with students

Advanced Practical Class (3hrs)

• 00:30 - 01:00 Entering the world of black tea
• 01:00 - 01:15 The Characteristics and Positioning of Taiwan Black Tea
• 01:15 - 01:45 Varieties, Crafts, Seasons, Terroir and Naming
• 01:45 - 02:15 Introducing famous black teas
• 02:15 - 03:00 Evaluation of the cups and on-site question and answer session

Online Theory Class (3hrs)

• 00:00-00:30
  Speaker's introduction and experience of using scent wheels
• 00:30-01:30
  Characteristics of Black Tea
• 01:30-02:00
  The Pulse of the Black Tea Flavour Wheel
• 02:00-02:45
  Crossover Applications and Fragrance Spectroscopy
• 02:45-03:00
  Q&A

👨‍🏫 Who the course is suitable for:
✔ For those who are interested in black tea.
✔ Beverage, bakery and confectionery operators
✔ Tea Blender / Sommelier interested in flavour research

📦 Course Includes:
Black Tea Handout
20+ Black Tea Drinks of Different Origins
Black Tea Set (B)
Tea utensils available on site
Venue and Tea Master Teaching Fee