Black tea is a type of fermented tea, but unlike green or oolong teas, it undergoes a unique post-fermentation process. This means that after the initial processing—such as high-temperature fixation or drying—the leaves are stacked and allowed to ferment under controlled conditions. During this stage, the enzymes in the tea have been largely deactivated, so the fermentation mainly involves the auto-oxidation of tea polyphenols in a moist and warm environment. This process gives black tea its distinct color, flavor, and character.
Black tea is primarily produced in several provinces in China, including Hunan, Hubei, Sichuan, Yunnan, and Guangxi. Each region has its own varieties, such as Hunan black tea, Hubei old green tea, Sichuan’s South Roadside and West Roadside teas, and Yunnan’s famous Pu’er tea. These teas are often used as raw materials for pressed teas, like brick tea, black brick, Xiangjian tea, blue brick, and even seven-tea cakes. Pressed teas are not only convenient for storage and transport but also develop more complex flavors over time.
Hunan black tea, known for its deep flavor and rich aroma, is mainly produced in areas like Anhua, Taojiang, and Ganjiang. It is divided into four quality grades, with higher-grade tea being softer and more tender, while lower grades are coarser and older. The production process includes fixing, initial drying, stacking, re-kneading, and final drying. The key step is the stacking process, which lasts 8 to 18 hours. After this, the leaves change from green to yellow-brown and eventually turn dark brown when dried.
Hubei’s old green tea is another important variety, especially used in making blue brick tea. Traditionally, the old green tea is placed inside the brick, while finer green tea is used on the outside. This distinction between “tea†and “noodles†reflects the different textures and qualities of the leaves. The tea is processed through killing, rolling, and drying, while the noodles go through an additional step of sun-drying and re-rolling.
Sichuan black tea is mainly consumed by ethnic minorities in border regions. South Roadside tea is specifically made for Tibetan communities, while West Roadside tea serves other local groups. These teas are typically made from coarser leaves, harvested from the previous year. The production involves steps like green tea fixation, crumbing, steaming, and drying. They are essential for making Kangzi and Jinjian teas. Xilubian tea, produced in Guanxian County, is similar in texture and is used for pressing tea bricks and square-shaped teas, often with a yellowish color and high stem content.
Yunnan’s Pu’er tea has a long history and is named after the town of Pu’er where it was traditionally sold. Today, it is mainly produced in Xishuangbanna and Simao. The process starts with fixing, rolling, and sun-drying the tea leaves. Afterward, the leaves are sprinkled, pounded, dried, and sifted. The key step is the aging or stacking process, which allows the tea to develop a deeper, smoother flavor. As the tea ages, the harsh bitterness fades, giving way to a distinctive aroma and a mellow taste that many tea lovers appreciate.
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