Black Teas

Black tea sharpens the intellect, cheers one up, eases understanding, impedes sleep and invigorates the body. It contains a large number of miscellaneous substances that have an effect on its aroma, taste, and colour, in addition to influencing the human organism. One of the most significant is caffeine, the average content of which in tea is 4%; other important substances are tannins, giving the tea its typical, slightly astringent and tart flavour.

In terms of vitamins, black tea boasts water soluble B1, which has a positive effect on the nervous system and is mainly important for intellectual work. Vitamin P contributes to accumulating ascorbic acid, i.e. Vitamin C.

In addition, black tea contains fluorine and some other elements and minerals such as potassium. Essential oils lend such teas their specific aroma.

Up to the present day, 23 various aromatic substances have been found in black tea. Together with chlorophyll they contribute to calming the nerves, helping to transfer oxygen to the human organs, stimulating intellectual activity as well as respiratory system function.

The effect of black tea depends on the manner of preparation. If you infuse tea leaves for only 2-3 minutes, then caffeine is released in the infusion, stimulating brain activity without having a negative effect on the heart and blood circulation. Its effect lasts for a long time and fades away slowly. The caffeine impact in tea is different from that in coffee as it is partly bound to tannin. On the contrary, caffeine in coffee pumps up the heart and has a very short effect. If tea is infused for 5 minutes - a longer time is not advised, tannins are released into it, reducing the invigorating effect of caffeine. Tannins encourage the function of the digestive tract, calm the stomach and intestines and have a beneficial effect on the vascular system, as they are able to bind and drain away harmful substances.

As far as growing black tea is concerned, India ranks amongst the top countries in both quality and quantity. The most important tea growing areas of the Indian subcontinent are Darjeeling, Assam, Nilgiri, Sikkim and Nepal.

Approximately half of all Indian production comes from this famous tea province in north-eastern India, where there is a purely tropical climate. Typical Assamese tea is intense, spicy and suitable for blending.

First Flush – the first harvest in Assam is typified by a fresh and tart taste and light colour of infusion.

Second Flush – the second harvest is the most important in regard to quality and export abroad. Teas are characteristic for the large number of golden tips, and the infusion is dark with a typically strong and full-bodied aroma, featuring a spicy and malty flavour.

Spread across the southern foothills of the Himalayas, Darjeeling is regarded by tea connoisseurs as the most reputable mountainous region. Tea gardens are situated at altitudes of up to 2,500 m above sea level and produce the finest black teas worldwide.

First Flush – teas from the first harvest usually posses a fresh, vaguely floral aroma and are shades of light yellow to a honey colour in the infusion.

In-between – the teas from the harvest between the first and second feature a darker infusion and are more full-bodied.

Second Flush – the second summer harvest; the teas are dark brown to black with golden tips, and the colour of the infusion is amber with a distinctive scent. In the flavour you can find a typical unmistakable muscatel note.

The mountainous region of Nilgiri lies in the southern part of India. Due to the altitude - 1,000 to 2,500 m - and high amount of rain, the teas present a distinctive and fresh aroma and the infusion is bright red/brown in colour. Following the production process, the tea leaves are brown/black and are highly suited for mixing in various tea blends.

Mountains encompass around 70% of the entire territory of Nepal. Due to a damp climate with abundant rainfall, the tea grown here is rich in antioxidants. Typical Nepalese tea is not dissimilar from that of Darjeeling. It is fresh and delicate with a fruity flavour and a hint of a nutmeg.

Most Sri Lankan tea gardens lie at the altitude of 915 – 2,440 m. Tea in Sri Lanka is grown in several regions. Teas from the Ruhuna area, at 600 m above sea level, feature long, regularly rolled leaves, and as a consequence are considered a premium quality product. Teas from the Dimbula area (1,400 m) are famous for their full-bodied infusion and intense aroma. One of the uppermost areas is Nuwara Eliya (2,100 m); the finest teas from there giving rise to a fine and rich infusion, and one golden in colour.

Chung Kuo or the Central Empire is the real home of tea. It is Yunnan, the south-western province of China, which is considered the cradle of tea and the original source of the tea plant itself. From here the plant was taken to other tea growing countries. In addition, most black Chinese teas originate from here.

Pu Erh teas all come from Yunnan Province in south-western China, and are made from a large-leafed variety of the Camellia sinensis plant grown in the area. Pu Erh tea is recognised as having numerous positive health benefits and is exceptional for its method of production, as it undergoes double fermentation, thanks to which it acquires an unmistakable aroma. It is dark red in colour and features an earthy, matured flavour with a hint of wood. Pu Erh teas age for up to 30 years and, just as with wine, aging brings out a number of tastes and suppresses any unpleasant attributes.