Black Tea. Chinese Tea

Black Tea

Black tea is a type of tea that is more oxidized than oolong, green and white teas. Black tea is generally stronger in flavor than the less oxidized teas. In Chinese language black tea is known as "red tea" (紅茶 hóngchá),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.

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. Generally, unblended black teas are named after the region in which they are produced.

Black Tea is among the easiest to brew, as they will stand a variety of water temperatures, but most like is hot. Generally, 4 grams of tea per 200 ml of water should be steeped in water brought up to 90–95 °C. The first brew should be 60 sec., the second brew 40 sec., and the third brew 60 sec. If your tea is of high quality, you can continue to brew by progressively adding 10 sec. to the brew time following the third infusion

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Red Tea. In Chinese, Japanese, Korean, Bengali, Assamese and other Asian languages black tea called as 紅茶 (literally "red tea"), because of the liquid color. Outside of China and its neighbouring countries, "red tea" more commonly refers to rooibos, a South African herbal tea.

Assam Tea. Black tea named after the region of its production, Assam, in India. It is also traditionally used in Yunnan province in China. This tea, most of which is grown at or near sea level, is known for its body, briskness, malty flavour, and strong, bright colour. Assam teas, or blends containing Assam, are often sold as "breakfast" teas. For instance, Irish breakfast tea, a maltier and stronger breakfast tea, consists of small-sized Assam tea leaves.