Black tea
One black tea is one which underwent an enzymatic fermentation. The majority of the teas consumed in Occident are black teas, manufactured according to the "orthodoxe" process or process "CTC", two manufacturing processes developped at the point by with XIXE century.
Contrary to one green tea, a black tea can be preserved several years without losing its savour. It is thus more easily transportable and marketable. These reasons made made a long time preferred this tea in Occident.
These teas are named red teas in .
The Chinese call black tea a tea oolong entirely fermented, having undergone a post-fermentation. For that one preserves them several years in ground pots stored in cellars fraiches. They are then teas of guard, very required and very expensive.
Synopsis |
Manufacture
- The orthodoxe process
- The flétrissage (18 to 32 hours): allows to withdraw a part of moisture present in the fresh sheets.
- Rolling (30 minutes): the sheets are rolled, that with for effect to break the cells of the sheet which will release from the enzymes allowing a better fermentation.
- Fermentation (1 to 3 a.m.): the sheets are put to rest in a hot and wet part
- The desiccation (20 minutes): to stop fermentation one subjects the sheets to a temperature of 90 °C.
- Sifting: it is a question of sorting the sheets and of packing them.
- Process CTC
- after being slightly faded and being crossed, the sheets are completely shredded by cylinders equipped with metal blades. They are then rolled in one ghoogi (barrel turning on itself).
There are alternatives with these methods, the family of the black teas being largest and most widespread of share the world.
Most of the time, the traders mix jagged sheets coming from various plantations to obtain a tea with savour specifies corresponding to the product that they market.
Preparation
A black tea prepare in one teapot with an ebullient water (95°C) during 3 to 4 minutes. The drink obtained, often very astringeante, is frequently added with milk and sugar, in particular in and in .
Varieties
- is a Chinese black tea produced in the province of . Its sheets are placed on a fire of spruce or cypress, which gives them a more or less marked smoked savour.
- Keemun is a considered Chinese tea, produced in the province of Anhui.
The black teas which are not mixed often receive the name of their area of origin. Let us quote among other it , it, it and most known of all, it .
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