In China, black tea is known as hong cha (“red tea”) because of its amber‑red infusion, unlike the English name, which describes the dark color of the processed leaves.
Black tea is not fermented but fully oxidized, a process that makes it far more stable than other teas. This durability made black tea the ideal product for long sea voyages during the major tea trade between China and Britain in the late 1700s and early 1800s.
Today, black tea is one of the world’s most consumed beverages—a popularity accelerated by the invention and convenience of tea bags.
Despite its prominence, black tea is often overlooked by tea enthusiasts. The global commodity market is flooded with low‑grade versions, creating the impression that black tea is inherently simple or inferior. In reality, high‑quality black tea is among the most refined and complex teas available.
Continue reading to discover how high‑quality black tea is produced and to explore the most renowned tea‑growing regions and their unique characteristics.
The steps in producing Black Tea
To produce black tea using the orthodox method, which is considered the standard approach for producing the finest black tea—the main steps include plucking, withering, rolling, oxidation, and drying, although the exact process can vary from one region to another.
In contrast, the CTC method (crushing, tearing, and curling) is an industrial process used for lower‑quality tea leaves. It accelerates oxidation, increases yield, and is commonly used for mass‑market commodity teas. CTC teas are typically blends with no traceable origin and are most often found in tea bags. They tend to produce a stronger, more astringent liquor, which is why they are often consumed with lemon, milk, or sweeteners to soften their bitterness. A good tea, like a good wine, should be enjoyed on its own.
Plucking
Black tea plucking can vary but are usually buds and young leaves. Once the harvest arrives, an expert carefully inspects the leaves before production begins—a crucial step for achieving even and complete oxidation. Proper leaf selection also supports a uniform wither, which leads to the best results.
Grades of black tea
Some black tea producers don’t include the tea grade on their packaging because the tea’s name alone is trusted to show its quality—a practice especially common in China. In other regions, like India, black tea is usually graded more clearly into three types: whole leas, broken leas, and crushed leas.
Whole Leaves “FOP” (Flowery Orange Pekoe)
This is the highest-quality plucking, consisting of the bud and the two young leaves next to it. Tea made from whole leaves usually produces a more complex and aromatic infusion.
The grading terms used for whole‑leaf black tea is:
Tippy – indicates a high content of young buds.
Golden – refers to buds that turn a golden color during oxidation.
Flowery – describes the light floral aroma released by the buds.
Orange – not a quality indicator; historically linked to the Dutch House of Orange‑Nassau, where “orange” symbolized “royal.”
Pekoe – derived from the Chinese pak‑ho, meaning “down” or “fine hair,” referring to the silvery hairs on unopened buds.
A higher proportion of buds is reflected in a longer grade designation, which generally signals better quality.
SFTGFOP (Special Finest Tippy Golden Flowery Orange Pekoe)
An exceptionally high‑grade FOP tea. The more quality markers (S, F, T) that appear before the grade, the more extraordinary the harvest.
FTGFOP (Finest Tippy Golden Flowery Orange Pekoe)
A superior‑quality FOP with an abundance of fine golden tips.
TGFOP (Tippy Golden Flowery Orange Pekoe)
A high‑quality FOP that includes a notable amount of golden buds.
GFOP (Golden Flowery Orange Pekoe)
A good‑quality FOP containing a significant proportion of buds.
Broken Leaves (BOP)
Broken tea leaves where the buds have matured into leaves, resulting in a darker, fuller‑bodied infusion.
TGBOP (Tippy Golden Broken Orange Pekoe), GBOP (Golden Broken Orange Pekoe), FBOP (Flowery Broken Orange Pekoe), and BOP (Broken Orange Pekoe).
Crushed Leaves
Fannings and dust are very small, crushed particles of tea leaves produced during the sorting process after larger grades (like FOP or BOP) are separated, and they are gnerally used exclusively in tea bags.
Withering
After the tea leaves are sorted by grade, they move into the withering stage. This process reduces their moisture content, softens the leaves, and diminishes their natural waxy coating, making them flexible enough to roll without tearing. During withering, the leaves’ natural enzymes become active, causing some proteins to break down into amino acids that later contribute to the tea’s flavor and aroma of the black tea. To achieve this gradual transformation, the freshly picked leaves are spread out in a thin layer and either exposed to open air or given gentle heat.
Rolling
Once the leaves have withered, they are vigorously rolled—either by hand or using specialized machinery. This stage break down the leaf’s internal cell compartments, allowing the enzymes and compounds inside to mix and initiate the oxidation process.
A variety of techniques can be used for rolling, but the two most widely methods are orthodox rolling and the CTC (crush–tear–curl) method.
Oxidation
During oxidation, the tea leaf goes through a noticeable color shift—from green to golden, coppery, or even brown. This happens because the leaf’s natural polyphenols react with oxygen, forming theaflavins (TFs) and thearubigins (TRs). Theaflavins add brightness and briskness to the tea, while thearubigins contribute depth, body, and darker color.
Producers must carefully manage the balance between TF and TR, adjusting the length of oxidation to match what their market prefers. A shorter oxidation creates a lighter, brighter black tea; a longer one results in a stronger, fuller, and darker liquor.
Temperature and humidity also influence how oxidation develops, so the maker must monitor the environment and make adjustments as needed. When the ideal level of oxidation is reached, the process must be stopped quickly to protect the tea’s flavor, aroma, and appearance.
Drying
When the leaves reach their optimal oxidation level, they are dried with heated air. This step stop all enzymatic reactions and reduce the moisture level, helping stabilize the tea’s flavors and aromas.
Black tea regions
Many regions around the world produce black tea, but the most notable include Darjeeling, Assam, Sri Lanka (formerly Ceylon), Keemun, and Lapsang Souchong.
Darjeeling
Grown in the high foothills of the Indian Himalayas, these teas are known for their delicate body, floral notes, and aromatic character—especially in the first flush. The second flush, on the other hand, is appreciated for its distinctive Muscatel flavour.
Assam
Assam is a state in northeastern India, situated just south of the Eastern Himalayas. The region’s low‑lying river plains, rich loamy soil, and humid, tropical climate create ideal conditions for producing strong, full‑bodied, malty flavour and their deep, reddish‑amber liquor.
First‑flush teas, harvested in early spring, tend to be brighter and lighter in body with a fresher aromatic profile, while the second‑flush teas, picked in late spring to early summer, develop a richer, more robust Muscatel flavour often enyoyed with milk.
Conclusion
Black tea is made by fully oxidizing young leaves that are plucked, withered to reduce moisture, rolled to break the leaf structure, oxidized until they turn coppery‑brown, and finally dried to lock in flavour. This full oxidation creates the tea’s characteristic profile: a richer, deeper body with notes that can range from malty and robust (like Assam) to light and floral (like Darjeeling).
