The legend of black tea production
According to legend, black tea originated in England in the 17th century. The British, upon opening a chest of green tea in the hold of a ship from China, were surprised to find black tea inside. The tea had reportedly oxidised during the long voyage. After tasting this unexpected and unique tea, they were won over by this distinctive new beverage.
The manufacturing technique of black tea
Nowadays, nothing is left to chance; the tea-making technique is finely tuned, and certain steps must be carried out in a very specific order.
In China, black tea is called red tea, owing to the coppery colour of its infusion. The production of black tea requires full oxidation of the leaves across several stages.
How black tea is made: the manufacturing steps
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Withering: the tea leaves are harvested, then immediately arranged in a room with air blown by fans or via natural air circulation. The temperature must be between 20° and 24°C. The leaves remain on racks (horizontal supports) for 18 to 32 hours. Thanks to this process, they become more supple to make rolling easier.
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Rolling: this aims to break the tea leaves' cell walls, which accelerates the enzymatic reaction and therefore oxidation. Rolling takes about 30 minutes and can be carried out by hand or mechanically.
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Oxidation (or fermentation): once rolled, the leaves are placed in a room with a humidity level between 90 and 95%. The humidity helps accelerate oxidation, combined with temperatures maintained between 20° and 22°C. The tea leaves rest in this room for one to three hours.
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Drying (Drying/Firing): the leaves are then heated as quickly as possible to temperatures around 90°C, for 10 to 15 minutes, for controlled dehydration.
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Sorting: carried out by sifting, tea leaf sorting can be done by hand or using a machine. The goal is to separate broken leaves from whole leaves.
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Packaging: this is the final, crucial step in black tea production. Packaging serves to prevent the leaves from reabsorbing moisture.
Did you know?
We often hear about the fermentation of black tea leaves during the manufacturing process. Although the term has entered everyday language when talking about tea, it is not strictly accurate! We should rather refer to the oxidation of tea leaves. Black tea is therefore an oxidised tea, not a fermented one.
How do the different black tea manufacturing techniques affect its flavour?
How is it possible to produce different varieties of black tea, with different flavours, if all the leaves come from the same tea plant?
- The way the leaves are rolled can impart a different flavour to black tea. Lightly rolled leaves yield a milder tea, while more firmly rolled leaves offer stronger flavours.
- The duration of the leaves' exposure in the oxidation room alters the flavour of the black tea: the more oxidised it is, the stronger it becomes.
- The region, the harvest season, and the quality of the leaves also influence the taste of black tea.
The health benefits of black tea
Black tea leaves have numerous health benefits and properties. Starting with their stimulating yet non-agitating qualities. Perfect for waking up gently in the morning by providing the energy you need for your day. Furthermore, black tea is believed to help fight the development of certain cardiovascular diseases as well as premature cellular ageing due to its rich antioxidant content. Finally, it is thought to have a beneficial effect on digestion and blood sugar regulation.
Choosing the right black tea: organic and loose-leaf
To choose a high-quality black tea without pesticides, opt for an organic tea, preferably loose-leaf. The organic label guarantees numerous checks during the product's growth and manufacture, as well as respect for the environment. Discover our range of organic black teas Made in Normandy!
The production of loose-leaf black tea requires specialised expertise to achieve its distinctive taste. The various stages of its creation are carried out and monitored with care to allow you to enjoy all the flavours it has to offer.