While tea has been around since around 2700 BC, black tea was not invented until the mid 17th century in China. The story goes that an army passed by a tea factory in the Wuyi Mountain area. Unfortunately, the army delayed the normal tea production, and the leaves turned an unusual red color. To fix the issue, the farmer tried to accelerate the tea drying process by drying the leaves over a smoking fire. Thus, black tea was born.
Black tea is so popular across the world, because the fermentation process allows the tea leaves to be stored for longer periods of time without losing their potency. Fermentation was especially important for tea drinkers out west, as it allowed them to enjoy their tea for longer.
Throughout the ages, black tea has been used for medicinal purposes—especially to help give ailing patients new energy. It can be enjoyed hot or cold, although here at Your Tea we always recommend drinking black tea hot—it better aids digestion.
So what are some of the most popular types of black tea?
Chinese Black Teas
- Congu—slightly sweet
- Keemum Mao Fang—highly aromatic
Indian Black Teas
- Assam—bold and malty flavor
- Darjeeling—smooth, bright flavor with a slightly floral finish
Sri Lankan Black Teas
- Ceylon—fuller bodied, with a deep mahogany tincture and bolder taste.