Chinese black tea, as it is known today in the West, is the name given to teas that have been fully oxidized and produce a distinctly red-colored liquor. This does not include semi-oxidized and post-fermented teas, which are produced separately as green and black teas.
In China, so-called “black teas” are known as red tea (Hong Cha), named after the reddish color of the liquor.
True Chinese black teas are mature, post-fermented teas, the best-known family of which is pu-erh. This type of tea matures like an aged wine, continuing to ferment over time (post-fermentation). Paradoxically, pu-erh tea comes in both green and black varieties.
The confusion over the name arose in the 17th century, when Dutch and British traders noticed that the leaves were darker than the usual unfermented green varieties consumed throughout China.
When black tea was first introduced to the British traders in Fujian, they thought they had discovered a “treasure chest”. This tea tasted better than green tea, could be transported by ship over long distances without spoiling, and became even better with age.
The name “black tea” has been established in the West ever since.
Today, the vast majority of tea consumed in the West comes from India. Unlike China, where all tea comes from varieties of the Camellia sinensis plant, Indian tea is made from the native Camellia assamica, which has a higher yield, stronger flavor, and much higher theine content. Modern favorites such as Darjeeling, Earl Grey, and Orange Pekoe were developed when early English growers in India attempted to reproduce the popular Chinese beverage at a lower cost.
STORAGE
Black tea can be stored for a long time, and its flavor improves with age. The theine content also naturally decreases over time.
We recommend storing it in a porcelain or glass container on a shelf, preferably outside the kitchen. The more airtight the container, the better, as tea easily absorbs surrounding odors.
HEALTH BENEFITS
Chinese tea is traditionally associated with many health benefits, ranging from a general sense of well-being to almost miraculous healing properties. To the average Western consumer, black tea is particularly interesting because of claims regarding weight loss and cancer prevention due to the antioxidants it contains. Each individual should assess the accuracy of such claims for themselves.
Although Traditional Chinese Medicine has cited evidence of its medicinal properties for centuries, relatively little modern research supports these claims. More recently, even the extent to which antioxidants may contribute to disease prevention has been questioned.
We believe that every food product can have both positive and negative effects on health to some degree and for different individuals. We do not recommend drinking tea specifically for its health benefits. We believe tea should be enjoyed primarily for its wonderful taste and for the experience of sharing tea with yourself or with friends.
We mention the benefits traditionally recognized by Traditional Chinese Medicine in relation to black tea:
- Lowers fat levels and “bad” cholesterol
- Rich in fluoride, supporting dental health
- Reduces fatigue by stimulating the central nervous system
- Strengthens bones
- Improves the elasticity and strength of blood vessels
THEINE
It is often said that tea contains more theine than coffee contains caffeine. The opposite claim can also be heard. Considering the different types of tea and coffee, as well as the ways in which they are processed and prepared for consumption, both claims should be taken into consideration.
How much theine do tea and coffee contain?
According to a detailed study published by the British government in 2004, tea contains 40 mg of theine, instant coffee 54 mg, and ground coffee 105 mg per serving.
It is generally believed that Chinese green tea contains less theine than black tea. A large number of studies and discussions suggest that this may not be the case. In fact, green tea may contain more theine than black tea.
Most black tea exported to the West comes from India, and the Camellia assamica plant used to produce Indian tea contains more theine than Camellia sinensis, the species used to produce Chinese tea. It also appears that the oxidation process used in the production of Chinese black teas tends to reduce theine rather than increase it, as was previously believed. When comparing Chinese green tea with Chinese black tea, the theine content of Chinese green tea appears to be higher than that of Chinese black tea. Both teas contain less theine than Indian black tea, while all types of tea have significantly lower levels of theine than coffee.
(Note: We use the term “Chinese black tea”, which is commonly used in the West, to describe the tea known in China as red tea. The true Chinese black teas, known in China as post-fermented teas, are mature teas such as pu-erh tea.)
If you are sensitive to theine, there is a way to reduce its level. The best way to prepare tea is by using the traditional Chinese Gong Fu Cha method (“preparing tea with great skill”). This highly controlled preparation method is characterized by the use of small teapots and multiple infusions with very short steeping times of just a few seconds. This method enhances the flavor of each type of tea and reduces the amount of theine compared with Western-style tea preparation. In Gong Fu Cha, the first infusion is used to rinse the leaves and is discarded, so it is not consumed. The first infusion also washes away a significant amount of theine, which is highly soluble in water.
