Author/ The Tantalums - Han-Yi Han-Yi

Updated on 2025/04/27

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Main article What are the Six Tea Families?

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In Chinese tea culture, tea leaves are classified into six categories according to the colour of the tea broth, commonly known asthe six tea familiesIt can be classified into six basic categories of "green, yellow, white, green, red and black", and was later used as the most classic process for the primary production of tea leaves.

black tea

Nearly fully fermented ≒100% (post-fermentation)

Red soup with brown leaves, warm and mellow. Rosin, ripe fruit Wood Sweet, Herb Lotus Leaf, Date Fragrance

Pu'er ripe tea from the Pu'er region of Yunnan Porcupine Liupao tea

The process of black tea production is post fermentation, which is usually done as follows.Killing → Kneading → Fermentation → Drying and Aging"Through microbial fermentation and oxidation over time, the flavour is transformed to form a unique aroma of Chen, medicine and wood, which becomes more mellow as it ages.

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Black Tea Flavour Characteristics

The following flavour characteristics can be found in teas that have gone through the process of "fermentation" or "long aging with the addition of bacteria":

• AppearanceColour: dark brown or blackish brown
• Special:Commonly found in the form of thick, thick strands, or tightly pressed tea bricks, tuo, or cakes.
• Fragrance: Chan, wood, mushroom (some varieties with date and glutinous aroma)
• flavour: Mild and full-bodied, with a sweet aftertaste and a subdued layered feel
• flavoursSmooth and soft, thick in the mouth, some of the black teas have unique medicinal and glutinous aroma.
• Tea Soup: The colour of the tea broth is red, rich and translucent. As the years go by, the tea broth will turn into orange-red or amber colour.

Black tea is a unique tea in China, with a long history dating back to the Tang Dynasty, and is very much related to the Silk Road and the history of the Tea Horse Road trade. Compared to the other five types of teas, black tea is the only one that possesses oxidisation and fermentation at the same time, and it is also known as "post-fermented tea" because of the presence of bacteria. The concept of fermentation does not rely entirely on oxidative enzymes, but is a combination of microbial fermentation and the result of gradual maturation over time, rather than the result of a purely enzyme-led reaction.

In the process of making black tea, the raw materials have to undergo a long period of accumulation and fermentation, which often results in the tea being black in colour, and the common types are brick tea, cake tea, and tuocha, which become commodities in the form of pressed tea.

Typical tea products include Golden Flower Porcha, Thousand Liang Tea, Black Brick Tea, Green Brick Tea, Pu'er Tea, etc. The tightly pressed Brick Tea is also a necessity for the ethnic minorities in Northwest China.Making Ghee Milk TeaThe essential ingredient for the

tea	Fermentation Description	Definition of production process	Production Process	Representative Commodities
black tea	surname Quan	black tea	Killing, twisting and drying, Warming, fermentation, drying	Anhua Jiancha tea
black tea	surname Quan	Pu'er ripe tea from the Pu'er region of Yunnan	Sun-dried, killed, twisted and dried, Warming, fermentation, pressing and drying.	Yunnan Pu'er Cake

Aroma: Black tea has a mellow sweet wine, mushroom and flower aroma, pine, tobacco, lotus leaf, Chinese herbal medicine aroma, and after a long time of storage conversion is also described as aged aroma.

* Puerh Ripe Tea is classified as Black Tea after the standard classification of ISO 20715:2023 "Classification of Tea".

It is a common misconception to confuse or equate black tea with Puerh tea. Mr Tuan suggests that "Yunnan Puerh Tea" can be interpreted as the name of the seal of origin, which is the tea produced in Yunnan, only that the mainstream commodities here are mostly made into the black tea process, which is remembered as a stereotype, including Dian green, Dian green, Dian white, Dian red, all of them can be regarded as teas produced in Puerh region.

Therefore, contemporary Puerh raw tea must be categorised as green tea (Dian Green), or what used to be regarded as sun-dried green tea (Dian Qing) under the past method of production, are all raw materials that can be made into black tea, although they do not belong to the black tea category.

However, if the raw materials have gone through the "Wolong" process, they can be narrowly defined as standard black tea, or if they have been stored for many years, they can be considered as black tea in the broader sense of the word.

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The Secret of Young Master Tu

1. Black Tea Flavour Characteristics
2. Historical and Cultural Background of Black Tea
3. Black Tea Craftsmanship
4. The grades of black tea
5. Colour Ticket for Black Tea
6. Signature Tea of Black Tea
7. Black Tea for Health
8. Brewing Techniques for Black Tea
9. The Flavour Wheel of Black Tea
10. Black Tea Preservation Collection and Aging

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History of Black Tea

Black tea is one of the six major types of tea in China, with a long history and deep cultural heritage.

If we talk about the origins of black tea dating back to the Han Dynasty, there is an ancient tea style in Anhua, the Xianghuo flakes used for royal tributes, which can be regarded as the patriarchal flakes of black tea, and the Zhangliang flakes produced in the Qiujiang River, which are the prototypes of modern black tea. However, because these slices did not have the core technology of modern black tea "fermentation and microbial ripening after stacking", they were not used as the prototypes of modern black tea.Cannot be equated to the definition of modern black tea.

Tantra believes that the prototype and definition of black tea will refer to the six tea systems categorised by Chen rafter's predecessor. It first appeared in China in the mid-Ming Dynasty (around the 16th century), originated in the five major production areas of China, and also became the starting point of the five major Tea Horse Roads. At that time, the export of green tea was regarded as the prototype of the modern black tea, and it was mainly supplied to the minority ethnic groups in the border areas. As black tea is resistant to storage and can maintain its flavour for a long time, it has become an important material for daily consumption, trade and food preservation of the frontier peoples.

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History of Modern Black Tea

1️⃣ Ming Dynasty (late 14th to 17th century)

-Origin of Black Tea

• After Ming Taizu abolished the group tea, the loose tea was bigger in size and not easy to move over a long distance.
• Begin to make the tea leaves into pressed tea (cakes, bricks, tuo).
• At that time, tea was mainly used as a tribute tea to the court, and later gradually became the main item of frontier trade.
• Black tea began to become the daily beverage of border ethnic groups (such as Tibetans and Mongolians) and was paired with milk products to form a unique Tibetan tea culture.
• Earliest production areas: Anhua, Hunan; Wuzhou, Guangxi; Ya'an, Sichuan; Xianning, Hubei; Jingyang, Xianyang, Shaanxi (processing area).

During the Ming and Qing Dynasties, the main function of Yunnan Pu'er tea was slightly different from that of the black tea from Hunan, Shaanxi and Guangxi, meaning that it was positioned relatively independently in history due to the difference in the place of export and the scenario of use, and that Pu'er tea only began to be mass-produced during the Qing Dynasty, and the influence of Yunnan Xishuangbanna was considered to be gradually rising in the latter part of the period, instead of being listed as one of the five major production areas in the early period of its origins.

2️⃣ Qing Dynasty (17th to early 20th centuries)

--The Prosperity of Border Tea

• The "Tea Horse Road" and the "Ten Thousand Mile Tea Road" in Yangtai used black tea as the main trade commodity and carried out trade exchanges between the Central Plains and the frontier.
• Hunan Anhua black tea and Guangxi Liu Bao tea developed rapidly during this period, especially Anhua black tea, which is famous for its unique fermentation process and aging resistance.
• Lu'an Basket Tea has become a famous export tea from Anhui, exported to Russia and Mongolia, and has become a representative of "border tea".
• Main trade routes:
  • Sichuan-Tibet Tea Horse Road: Ya'an black tea from Sichuan is transported to Lhasa, Tibet.
  • Shaanxi-Gansu-Ningma Ancient Road: Shanxi Fu Brick Tea is exported to Central Asia via Northwest China.
  • Xiangtang-Tibet Tea Horse Road: Anhua black tea from Hunan province is supplied to the Tibetan area.
  • Yunnan-Tibet Tea Horse Road: Yunnan Pu'er tea is supplied from Lhasa, Tibet to India.
  • Maritime Silk Road: Guangxi Wuzhou Liu Bao Tea Supplies Southeast Asia.
  • Main trading targets: Mongolia, Tibet, Uygur, Xinjiang, Central Asia, etc.

• 📦 Trade Value of Black Tea

  • In the tea-horse trade system at that time, black tea had a similarCurrencystatus as an important medium for the exchange of goods and materials.
  • The nobles and temples in Tibet and Mongolia regarded black tea as a daily necessity, and its supply became an important means for the Qing government to control the borders.

characterisation	Guangxi Liu Bao Tea	Black Tea (e.g. Pu'er, Fu Brick Tea) from the Tea Horse Ancient Road
Main Sales Markets	Southeast Asian Chinese Market	Tibet, Mongolia, Xinjiang and other border ethnic groups
Main trade routes	Maritime Silk Road (maritime oriented)	Tea Horse Road (mainly land transport)
Key Features	Herbal Tea Culture, Healthy Drinks	Neutralising the highland diet (e.g. ghee tea with high fat diet)
Features of fermentation process	Wet storage aging (suitable for aging in southern climate)	Golden Flower Fermentation (especially Porcupine Tea)

3️⃣ modern(after the 20th century)

The classification of "Modern Black Tea" in the sense of the term "black tea" was established in the 20th century by the tea scientist Chen Rafael when he sorted out the tea production methods of the past dynasties and proposed the classification of the six major tea categories, based on the fermentation characteristics and craft standards.

-Development of Black Tea Craftsmanshipand globalisation

• With the gradual contraction of the inland market, some of the black tea production areas have come to a standstill, especially the Tea Horse Road, which basically ceased operation after the establishment of New China.
• The production process of black tea has been gradually standardised, forming a modern black tea production model, especially the Oolong fermentation technology has been improved and promoted.
• In the 1970s and 1980s, Yunnan started to widely use the "Wolpung Process" to produce black tea.
• With the popularity of Pu-erh tea in the international market in the early 2000s, black tea is gradually being recognised by tea lovers around the world.
• Pu-erh tea has become the most representative black tea in China, and began to be respected by the literati, entering the mainstream tea culture circle.
• Taiwan's black teas, such as Hakka Sour Citrus tea, are also becoming speciality tea beverages, attracting attention from both domestic and international markets.

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Black Tea Craftsmanship

• Picking and Selection:Young material is expensive, old material is suitable for putting.
• Killing the elite:The principle and purpose is the same as that of green tea, and it is common to find the woolen materials of fried, roasted and sun-blossomed tea.
• WoW:It is the key process to form the quality of black tea.
• Pressing:A special shape created for preservation and transport.

Black tea production is unique, with the core process of fermentation, which is the key to the unique aroma and deep flavour of black tea.

Due to the long period of natural fermentation and transformation, black tea has become one of the six major types of tea in China with the greatest ageing value, and is loved by Tibetans, Mongolians and people in Central Asia.

Let's first analyse the process of making black tea with Mr Tuan, which are the following important steps:

1. Harvesting and selection

Black tea is usually selectedMature LeafAs a raw material, these old leaves contain more fibre and polyphenols, which are suitable for long-term fermentation and transformation. Different black teas have different picking times and leaf standards depending on their varieties and origins, with late summer and early autumn usually being the best time to pick.

There are only a few special black tea products that emphasise the tender bud tips, such as Anhua Black Tea's San Jian.

2. Killing (Primary Killing)

Similar to green tea and yellow tea, the purpose of killing is to destroy the enzyme activity of tea leaves to prevent over-oxidation. Contemporary killing process is usually high-temperature and rapid frying, but in the past, it is sun-blossomed and baked to inhibit oxidation and fermentation, and according to the type of tea, the temperature and time are adjusted to control the temperature at about 200°C for a short period of time, in order to maintain the original flavour of the tea leaves and the active ingredients (it is still a green tea at this point).

3. Kneading

Kneading allows the cells in the tea leaves to break down and increase oxidation, so that the subsequent fermentation with the addition of bacteria can proceed more fully. However, the twisting here is mainly to help the initial shaping of the tea leaves and to reduce the volume of the raw materials when they are stored..

4. Fermentation (the core process of black tea)

Fermentation is the key to the unique flavour and colour of black tea. By piling up the tea leaves and maintaining a high temperature and high humidity environment, the microorganisms and polyphenols in the tea leaves are encouraged to have a biochemical reaction. The microbial reaction of heat and humidity here is similar to that ofYellow TeaIt has the same effect, but with the addition of artificially cultured bacteria, which removes astringency and bitterness, mellows the tea broth, and creates a special flavour.Chan, date, medicine, ginseng, camphor.The flavour of the product is the same as the flavour of the product.

• Time: a few days to a few months (depending on the type of tea)
• Temperature: 30-40°C (reference)
• Humidity: 75%-85% (Reference)

* For example, in Poria cocos bricks, selected artificially cultured Poria cocos bacteria are added.

5. Dry (loose black tea)

After fermentation, black tea needs to be roasted at a low temperature to remove the excess water inside the tea leaves and to ensure that the tea leaves will not go mouldy when kept for a long period of time.

• early Qian (literary): 60°C - 70°C, removes most of the water
• excessive heat: 90℃ - 100℃, fix the tea aroma, promote the release of the aroma and set the shape

6. Pressing (moulding compact black tea)

This is one of the unique processes of black tea. In order to preserve and transport the tea for a longer period of time, it will be steamed and then shaped into designated moulds before drying, but depending on the type of black tea, it will be made into the following common shapes:

• Biscuit Tea: like Pu-erh Tea Cake
• Brick TeaFor example, Green Brick Tea and Por Brick Tea.
• dome shaped tea: such as Pu-erh Tuo Tea
• Pillar TeaFor example, the tea of 1,000 taels and 100 taels.

After pressing, there is also a drying process, tight tea is not only conducive to storage, but also promotes the chemical changes within the tea leaves, so that the tea leaves are constantly transformed and upgraded in the storage process.

7. Ageing (post-fermentation)

The uniqueness of black tea lies in its subsequent fermentation. Even after the production is completed, the tea leaves will continue to transform during storage and develop the unique characteristic of getting more and more fragrant as they age. The longer the storage time, the darker the colour of the tea broth and the mellower the taste.

Storage Environment Recommendations:

• Temperature: 20°C - 30°C (reference)
• Humidity: 60% - 70% (reference)
• Keep out of direct sunlight and well ventilated (for reference)

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The grades of black tea

The main basis for grading black teaRaw material tenderness, appearance, region of origin, ageing degreeThe grading standards are slightly different for different origins and types of black tea, but can be broadly classified into the following categories. The grading standards for different origins and types of black tea vary slightly, but can be broadly classified into the following categories:

Depending on the tenderness of the raw material

With the black hair tea raw material picking standards to compile grades, the special grade (young buds Gongzha), Grade 1 (one heart and two leaves), Grade 2 (mature leaves), Grade 3 (old leaves yellow flakes).

Classification according to shape and appearance

In the past, there were different shapes of pressed teas and different materials used inside, so there used to be the concept of grading: Cake Tea > Tuo Tea > Brick Tea, and the loose tea and Jin Gua Gong Tea that were brought to the court were the highest type of special grades. However, this rule in recent years, the trend of commodities, there is no pressure on the external type of grade differences.

Classification by origin and type

With reference to the current market price information, it is not difficult to find that the starting price of new tea is not high, and even belongs to the pro-people's daily necessities, while the value of aged tea commodities change, the price fluctuation and change will be significantly higher.

District	Main categories	Average price of new tea (per kg)	Price range of aged tea (per kilogram)	Market Value Rating
Hunan	Thousands of Tea	$1,500-$3,000	10,000-100,000+	★★★★★
Hunan	Porcupine Tea	500-1,500	5,000-10,000 yuan	★★★☆☆☆
Guangxi	Liupao tea	$500-$1,200	5,000-10,000 yuan	★★★☆☆☆
Sichuan	Tibetan Tea (Brick Tea)	$400-$1,000	$3,000-$8,000	★★☆☆☆☆
Hubei	Green Brick Tea	300-700	$2,000-5,000	★☆☆☆☆
Yunnan	Pu'er ripe tea from the Pu'er region of Yunnan	600-2,000	10,000-500,000+	★★★★★
Taiwan	Hakka Sour Citrus Tea	$2,000-5,000	More than $10,000	★★★★☆

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Tea Soup Colour Ticket for Black Tea

Although the black tea has gone through the baptism of fermentation over the years, the tea broth is stereotypically dark red, but due to the influence of the harvesting grade and the storage environment, the colour of the tea broth can be distinguished by the naked eye, with the lightest colour being close to the yellow tea broth, and the strongest being deeper and darker than that of the black tea broth.

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Black Tea Signature Tea

Black mainly consists of the following signature teas, each with its own unique flavour and characteristics:

Yunnan Black Tea (Puerh Ripe Tea)

• Puerh Tea Cake (Ripe Tea)The product is pressed into cake shape after fermentation, which is characterised by a rich aroma and a mellow and sweet taste.
• Puerh Tea Tuo (Ripe Tea): Pressed into small tea balls in a bowl shape, suitable for long term storage, with a thick and smooth tea broth.
• Puerh Tea Brick (Ripe Tea)Traditional brick-pressing technique, resistant to soaking and storing, with a reddish, translucent colour.
• Kumquat Kung Tea: A tribute product of the past, it is shaped like a golden gourd, fermented thoroughly, with a thick and sweet soup.
• Palace Puerh (Ripe Loose Tea)The buds are tender and evenly fermented, with a distinctive jujube and glutinous aroma.

Guangxi Black Tea (Liu Bao Tea)

Betel nut, lingzhi incense

• Liu Bao Tea (loose tea): Unique aromas of paddle fruit, medicine, camphor and pine smoke, with a warm and smooth mouthfeel.
• Liu Bao Tea (Brick Tea)The aroma of bamboo shoots, betel nut and aged wood.

Hunan Black Tea (Anhua Black Tea)

Medicinal, fruity, woody, piney, floral, fungal

• Senryo Tea (Pillar Shaped Rolls)Inside the box, the tea leaves are tightly compressed like a column, and the sweet flavour of glutinous rice is rich in flavour.
• Hyakujo Tea (Petite Columnar Flower Roll): Similar to Chinatown Tea but smaller in size, it is sweet with brown sugar and ginger flavour, and has a mellow and slightly sweet taste.
• Fu Brick Tea - Three BricksThe unique "Golden Flower Mushroom" has a floral aroma and sweetness, not necessarily a blossom.
• Flower Brick Tea - Three Bricks:Reformatted from a floral scroll, the brick has a floral pattern on all sides, with stalked mature and old leaves.
• Black Brick Tea - Three Bricks:Black and brown on the surface, mellow and astringent flavour, slightly darker reddish-yellow soup colour.
• Tien Chien Tea (loose tea): San Chien Tea.The top grade of Anhua Black Tea, with hand-picked tender leaves, has an elegant aroma and mellow flavour.
• Gong Jian Tea (loose tea): San Jian Tea.During the Qing Dynasty, it was a tea product that was introduced to the court, hence the name "Gong Jian".
• Raw Sharp Tea (Loose Tea): Three Sharp Tea.The fermentation is light and incomplete, retaining more of the original freshness, which will naturally transform into a more intense aged aroma after aging.

Sichuan Black Tea (Biancha/Tibetan Tea)

Fibre, wood

• Biancha (West): Super old wool, made into Porcupine Brick and Square Bao, with reddish soup and yellowish leaves with smoky odour.
• Biancha (South Road): Maozhuang Tea (Yellow Flake Golden Jade Tea), Dozhuang Tea (Old Leaves with Stalks) Wool Tea
• Tibetan Tea (Brick Tea)South Road Border Tea makes Kang Brick, a traditional black tea from Sichuan and Tibet, with a thick tea broth and an aroma of Chen and wood.
• Golden Tip (loose tea):South Roadside Tea is made from golden tips, which are also a bunch of old leaves.

Hubei Black Tea (Old Green Brick Tea)

Fibre, wood

• Green Brick Tea: A traditional black tea from Hubei, exported to Mongolia and Russia in the early days, with a strong flavour and long storage life.
• Szechuan Character Tea Brick
• bricks and mortar: Long history of old tea, mellow flavour and diverse specifications.

Anhui black tea (Lu'an black tea)

• Lu'an Basket Tea: It is mainly produced in the Lu'an area of Anhui Province. It is sold in bamboo baskets and is mostly exported to Russia and Mongolia, and has long been a favourite in overseas markets.

Shaanxi Black Tea (Golden Flower Porch Brick)

• Porcupine Tea (Golden Flower Black Tea)The unique fermentation process of "Golden Flower Mushroom", with a light aroma of wheat and fungus, gives the soup a sweet and throaty taste.

Taiwan Black Tea (Hakka Sour Citrus Tea)

• Hakka Sour Citrus TeaTaiwan Hakka culture representative of the black tea, the old seasonal orange or sour mandarin oranges are hollowed out and filled into the black tea, after a long time of storage and fermentation, with citrus aroma, sweet Chen Yun and slightly acidic sweetness, resistant to brewing and has a warm stomach characteristics.

📊 Black TeaData Analysis Highlights::

• minimum percentage: Production capacity of approx. 11.06% / Market value share of approximately 5%
• maximum percentage: Production capacity of approx. 13.71% / Market value share of approximately 12%
• Average share: Production capacity of approx. 12.8% / Market value share of approximately 9%

* (Historical data up to 2023) Share of black tea category in China's overall tea production.

🔍 Black TeaTrend Watch::

1. The overall trend is showing a steady increase, especially in recent years, as the market demand for healthy tea beverages has increased, the production volume and share of black tea has also increased.
2. along withPuerh Tea, Liu Bao Tea, Anhua Black TeaAs the popularity of black tea varieties increases, the proportion of production may break through further in the future. 14%.

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Health Benefits of Black Tea

Black tea not only has a unique flavour and collector's value, but also has a wide range of health benefits that are important to people who care about its functionality:

1️⃣ Promote digestion, assistant gastrointestinal health

Black tea is rich in 'beneficial bacteria' groups, especially in theFermentationThe microorganisms produced during the process can help maintain the balance of intestinal flora and promote gastrointestinal motility. This is especially helpful for people who suffer from indigestion, bloating or who eat out frequently.

1. Eurotium cristatum
   Also known as "goldenrod", it is mainly found in thePorcupine TeaIt is a beneficial fungus that promotes intestinal health and helps digestion.

2. Yeast and lactic acid bacteria
   This kind of bacteria in the black tea in the process of fermentation, a large number of breeding, help to improve the intestinal micro-ecology, promote digestion and absorption, but also help to reduce blood lipids, blood sugar and other effects.

3. Phenolic compound degrading bacteria
   This type of bacteria breaks down the polyphenols in tea leaves, reduces the bitterness and produces new beneficial substances such as theaflavins and polysaccharides.

2️⃣ Lowering blood lipids and boosting cardiovascular health

After fermentation, the polyphenols in black tea produce substances such as theaflavins and flavonoids, which help to lower blood cholesterol and triglycerides, thus preventing atherosclerosis and reducing the risk of cardiovascular disease.

functional constituent	primary source	Health benefits
pheophytin	High molecular brown compounds produced by fermentation	Lowering blood lipids, lowering blood sugar, antioxidant, protecting the liver
Flavonoids	Natural Polyphenols	Powerful antioxidant, cardiovascular protection, immune enhancement, anti-inflammation

3️⃣ Lowering blood sugar, regulating metabolism

The active polyphenols and polysaccharides in black tea are helpful in regulating blood glucose, mainly in metabolism, note that this is not a medicine that cannot replace insulin. For diabetics or people with blood sugar fluctuation problems, moderate consumption of black tea can help stabilise blood sugar levels and improve insulin sensitivity.

4️⃣ Antioxidant, Age-Delaying

Black tea is rich in polyphenols and other natural antioxidants, which are effective in scavenging free radicals and reducing oxidative stress. However, this effect is present in all the six major types of tea, except that black tea is more mild and non-irritating, making it more suitable for the elderly. Long-term consumption helps to slow down skin ageing, protects cell health and slows down the ageing process.

5️⃣ Helps weight loss and promotes fat metabolism

The caffeine, polyphenols and other active substances in black tea can accelerate fat metabolism and promote energy expenditure, which is particularly suitable for people who are undergoing weight loss programmes. Continuous consumption of black tea can effectively reduce the proportion of body fat.

6️⃣ Anti-bacterial, anti-inflammatory, immunity-boosting

The active ingredients in black tea have a natural antibacterial effect, which can inhibit the growth of harmful bacteria and have a soothing effect on oral inflammation and sore throat. In addition, black tea is rich in polyphenols and vitamins that can enhance the body's immunity and reduce the risk of common diseases such as colds.

7️⃣ Degreasing, deodorising and deodorising

Traditionally, black tea is considered to have a "de-greasing" effect, making it particularly suitable for drinking with greasy foods, such as those found in Hong Kong-style teas, and is effective in neutralising excess fats and oils and aiding digestion, which is why it is so popular in areas with heavy diets such as Hunan, Sichuan and Yunnan.

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✅ Who is the best drinker of black tea?

• People who consume high-fat food for a long period of time
• Persons at risk of hyperlipidaemia or cardiovascular disease
• Diabetics who need to regulate their blood glucose
• Against gastrointestinal discomfort and indigestion
• For those who want to lose weight or promote metabolism

⚠️ Attentions.::

• Black tea should not be consumed on an empty stomach as it may irritate the stomach and intestines.
• Those who suffer from low blood pressure, anaemia or are sensitive to caffeine should drink in moderation.
• It is recommended to choose black tea that has been properly stored and is not mouldy to avoid negative health effects.
• The fluorine content of pressed black tea made from coarse and old raw materials is relatively high, which poses a risk of poisoning if consumed in large quantities over a long period of time.

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Comparison of Functions and Effects

Black tea has more theaflavins, please see the comparison of theaflavins with others.

Functions and Effects	Theaflavin	catechin	Tea Red	pheophytin
antioxidant	Extremely strong	Extremely strong	moderate	moderate
anticancer	powerful	powerful	moderate	there are
anticancer	there are	there are	(following a decimal or fraction) slightly less than	there are
antibacterial	there are	there are	(following a decimal or fraction) slightly less than	(following a decimal or fraction) slightly less than
Cardiovascular protection	there are	there are	there are	there are
Weight loss	No	there are	No	there are
improve digestion	No	No	there are	there are
Reduce blood pressure	No	there are	No	there are
antihyperlipidemic	there are	there are	there are	there are
hypoglycemic	No	No	No	there are
Regulate intestinal flora	No	No	No	there are

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Is Taiwanese dark tea feasible?

There are not many, or even none, black teas made from Taiwanese tea that have been tested so far. However, in recent years, there has been a growing trend to promote the concept of Hakka sour orange tea as a type of black tea, which does indeed fit the broader definition of black tea.

After numerous trials and based on years of evaluation experience, Mr. Tu has identified Hakka sour tangerine tea, made in Taiwan using a "dark tea-like" process and a combination of Tiger Head Tangerine and Barrel Tangerine tea leaves.

sour citrus teaalso known as sour orange tea, andSour citrus teaSour Citrus is a traditional fermented tea drink with local characteristics in Taiwan. It is made by hollowing out fresh sour mandarins (citrus fruits), filling them with tea leaves, and fermenting and aging them for a long period of time, giving them a unique sour and fruity flavour.

• FragranceIt blends the fresh fruity aroma of citrus peel with the aged and woody aroma of tea, and also has a hint of honey or herbal scent.
• Tea colorIt ranges in color from orange-red to deep reddish-brown, and the soup color deepens with aging.
• tasteIt has a sour taste with a hint of sweetness, the tea soup is smooth on the palate, has a layered sweet aftertaste, and is not prone to bitterness.

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Brewing Techniques for Black Tea

Main article:How to brew puerh tea ｜how to brew puerh tea

The biggest technical point in brewing black tea is that apart from judging the condition of the tea after ageing, it is necessary to dismantle the tightly pressed tea before doing the brewing, and the process of washing the tea with warmth. Mr Tuan believes that when brewing black tea, you need to pay attention to the following points:

• Tea Set Selection: It is recommended to use a gaiwan or earthenware vessel, which can be used to take Oolong tea directly.
• Water Temperature ControlThe temperature of the water used for brewing yellow tea should be controlled between 95 and 100 degrees centigrade.
• quantity of tea thrown: The amount of tea leaves brewed each time should be adjusted according to personal taste, and can be light rather than strong, and should be replaced by time.
• Soak TimeThe first brewing time is controlled at about 40~60 seconds, and the subsequent brewing time can be extended appropriately, so that the concentration is not too high and you can feel the change of flavour.

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The Eight Aroma Types of Black Tea

1. Fermented and Aged Aromas

• Chan HeungAroma: Aroma formed by natural oxidisation after a long period of storage, commonly found in Puerh ripe tea.
• mellow and fragrantThe aroma of the black tea is a result of the black tea's unique piling process.
• Sweet and honeyed: Aromas similar to those of fermented wines, usually associated with long-term storage.
• fragrance of mushroom flowersThe unique aroma produced by the unique "Golden Flower Mushroom", such as Porcupine Tea and Liu Bao Tea.

2. Botanical Scent

• Saussurea costusBlack Tea: comes from old tea trees or long-stored black tea, with a woody aroma.
• Pine TobaccoAroma: Aroma produced by the roasting process of pine wood, commonly found in Liu Bao tea.
• herbaceous fragrance: The natural fragrance of similar herbs.

3. Fruity & Floral

• fruity: Some black teas have a light aroma of dried or fresh fruits.
• floralFor example, honey-scented black tea has a sweet, nectar-like aroma.

4. Other Unique Fragrances

• medicinal herb: Similar aroma of Chinese herbs, unique to some old teas.
• incense: Smokey flavour from the smoking process.
• cooked food (of steak)Aroma: A strong flavour after deep fermentation.

5. Black Tea Negative Aroma Descriptors

• mouldy odour - It is mostly found in humid storage environment or improper storage, especially in "wet storage" puerhs.
• earthy odour - It mainly occurs when the fermentation is incomplete or improperly stored.
• Old Taste - Long-term storage without good aging is likely to occur.
• Odour of decay - Unusual odour that comes from mouldy leaves or spoilage.
• Smokey - In particular, the use of improper smoking techniques in the production process results in an overly smoky flavour.
• medicinal odour - This may be due to the use of inappropriate chemicals during processing or contamination in storage.
• sour or corrosive taste - It is mainly caused by the tea leaves being stored for too long or being exposed to moisture and poor fermentation.
• Fishy smell - It is usually related to the humid environment and bacterial growth of tea leaves.

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Event Open Invitation

What is Black Tea? A complete insight into the world of black tea

Do you know that black tea is the most resistant tea among the six types of tea?

Have you ever wondered why it gets better as it ages, and has even been described as a "drinkable antique"?

Black tea not only has a mellow flavour, but also has the property of eliminating grease and oil, making it a part of daily life in Yunnan, Tibet, Xinjiang and other places.

This time, we'll take you deeperThe World of Black TeaFrom history, craftsmanship, varieties to brewing techniques, you will be able to master them all in one go!

► Course Objectives:

1. Yunnan Black Tea

   • Pu'er Tea Cake Cooked Tea
   • Puerh Tea Tuo Cooked Tea
   • Pu'er Tea Brick Cooked Tea
   • Kumquat Kung Tea
   • Palace Puerh Tea

2. Guangxi Black Tea

   • Liu Bao Tea Loose Tea
   • Liu Bao Tea Brick Tea

3. Hunan black tea

   • Chien Rou Tea Pillar Shaped Black Tea
   • Bai Liang Tea Small Pillar Black Tea
   • Porcupine Tea Golden Flower Black Tea
   • Tian Jian Tea Loose Tea
   • Gong Jian Tea Loose Tea
   • Raw tip tea Loose tea

4. Anhui black tea (Lu'an black tea)

   • Lu'an Basket Tea

5. Sichuan black tea

   • Tibetan Tea Brick Tea

6. Hubei black tea

   • Green Brick Tea

7. Taiwan Black Tea

   • Hakka Sour Citrus Tea

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Further reading in the complete series:

• [Tea Variety Database] Comprehensive Compilation of Tea Tree Varieties
• What are the Six Tea Families?
• [A Must-Read for Beginners] 108 Questions About Tea, Answered by Professional Tea Masters
• Tea Blending. How to make base tea and strong tea.
• How to make tea? It turns out that experts also use the lazy man's method of making tea in the office.
• How to brew puerh tea ｜how to brew puerh tea

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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.

Welcome to contact us at: hanyi2016tea@hanyitea.tw