Chinese black tea, known as “hong cha” (红茶) in Mandarin, is a type of tea crafted from the tender leaves or buds of the Camellia sinensis plant within the Theaceae family. Despite its name, Chinese black tea is distinct from what is commonly referred to as “black tea” in the West. The term “hong cha” is used interchangeably with “red tea” in China, referring to the deep red hue the tea develops during fermentation, a process absent in Western black teas.
Unlike green tea, which grows naturally, Chinese black tea is not found in its raw state; instead, it is a product of intentional processing that originated in the late Ming Dynasty and early Qing Dynasty. Utilizing the appropriate new leaves from tea plants, the tea undergoes withering, rolling (cutting), fermentation, and drying—a series of meticulous steps that contribute to its distinctive flavor and appearance.
Chinese black tea is produced in various regions, including China, India, and Sri Lanka. Initially, it was a tea unique to the East, but it later made its way to Europe, becoming a favored beverage among royalty and aristocrats. Notable varieties include Qihong from regions like Qimen in Anhui, Zhide, and Fuliang in Jiangxi; Dianhong from places like Fengqing and Shunning in Yunnan; Huohong from Liu’an in Anhui and Huoshan; Suhong from Yixing in Jiangsu; Yuehong from locations such as Zhuji and Pujiang in Zhejiang; Huhong from Anhua, Xinhua, and Taoyuan in Hunan; and Chuanhong from Yibin and Gaoxian in Sichuan.
Characterized by its lustrous black color, a robust and slightly bitter taste with malt undertones, and a vibrant red infusion, Chinese black tea offers more than just a delightful sensory experience. Rich in nutritional and functional components such as vitamins, caffeine, amino acids, minerals, polysaccharides, and tea polyphenols, research suggests that Chinese black tea may assist in lowering blood sugar, reducing blood pressure, and managing cholesterol levels. Additionally, the tea pigments in Chinese black tea exhibit various health benefits, including antioxidant, anti-tumor, anti-inflammatory, antibacterial, antiviral, and deodorizing properties.
Manufacturing Process
Chinese black tea, belonging to the fully fermented tea category, undergoes a meticulous manufacturing process utilizing the tender leaves or buds of the tea plant (Camellia sinensis). The process involves distinctive steps such as withering, rolling, fermentation, and drying.
Withering: Withering is divided into two types: indoor heated withering and outdoor sun withering. The desired degree of withering involves the fresh leaves losing their gloss, the leaves becoming soft with stems breaking easily, and leaf veins appearing transparent.
Rolling: Historically, tea rolling was done manually, with workers using their feet. In the 1950s, a water-powered rolling machine with a double-structured iron and wood frame was introduced. By the 1960s, advancements led to the adoption of an electrically powered 55-type rolling machine, significantly enhancing efficiency. The rolling process aims to facilitate the outward flow of tea juice and the formation of rolled tea strips.
Fermentation: Fermentation, colloquially known as “sweating,” is a pivotal phase. It involves placing the rolled tea leaves in baskets, lightly pressing them, covering them with a warm, water-soaked fermentation cloth, and increasing the temperature and humidity. This promotes enzyme activity, accelerates fermentation, and typically takes 5 to 6 hours. Once the leaf veins turn reddish-brown, the tea is ready for the final drying process. Fermentation is crucial for the oxidation of polyphenolic compounds in the tea, transforming the green tea leaves into a red hue.
During fermentation, polyphenolic compounds, primarily catechins, undergo oxidative polymerization under the influence of polyphenol oxidase. This results in water-soluble oxidation byproducts such as theaflavins, thearubigins, theabrownins, and polymeric catechins, contributing to the taste of the tea infusion alongside tea polyphenols, caffeine, amino acids, and soluble sugars.
Drying: After fermentation, the tea leaves are evenly spread on water sieves, each holding about 2-2.5 kilograms. The sieves are then placed on racks above a fire fueled by pure pine wood, imparting a distinct pine smoke aroma to certain black teas. Initially, a higher temperature (around 80 degrees Celsius) is required to stop enzyme activity and prevent over-fermentation. The drying process usually employs a single drying method to ensure uniformity, taking approximately 6 hours. The tea is considered dried when it feels prickly to the touch and turns into powder.
Secondary Drying: Tea leaves easily absorb moisture, so before being sold, a secondary drying or “secondary firing” process is necessary to maintain quality. This step ensures the moisture content does not exceed 8%, preserving the tea’s internal qualities.
Varieties of Chinese Balck Tea
Chinese black tea encompasses a rich diversity of varieties, each distinguished by unique processing methods, regional characteristics, and distinctive flavors. Broadly categorized into Xiao Zhong (small leaf) black tea, Gongfu black tea, Broken black tea, and Premium black tea, these varieties showcase the artistry and diversity of Chinese black tea production.
Xiao Zhong (Small Leaf) Black Tea
Xiao Zhong black tea, the oldest among its kind, serves as the progenitor of other black teas. All other black teas evolved from the Xiao Zhong category. Originating from the Wuyi Mountain region, it is further classified into Zheng Shan Xiao Zhong (正山小种) and Wai Shan Xiao Zhong (外山小种).
- Zheng Shan Xiao Zhong: Also known as “Star Village Small Leaf” or “Tongmu Guan Small Leaf,” it is produced in the vicinity of Tongmu Guan, a town in Wuyi Mountain City.
- Wai Shan Xiao Zhong: Mainly produced in Fujian’s Zhenghe, Tanyang, Gutian, and Shaxian, with some production in Jiangxi’s Yuanshan.
Broken Black Tea (Hong Sui Cha)
Broken black tea includes various leaf grades such as Leaf Tea, Broken Tea, Leaf Tea Pieces, and Dust Tea. These teas have a wide distribution across Yunnan, Guangdong, Hainan, and Guangxi, primarily intended for export markets.
Instant Black Tea (Suolian Hong Cha)
Instant black tea is a processed tea product created using natural tea leaves through modern biotechnology. The essential components are extracted and concentrated into nanoscale solid particles, which, when dried by spray, form a powdered substance. Also referred to as Premium Black Tea or Instant Black Tea, this type dissolves quickly in water, offering a convenient and instant beverage.
Mabian Gongfu Black Tea
Mabian Gongfu, considered the nouveau riche of black teas, is crafted by the Mabian Jin Xing Tea Factory in Sichuan. It utilizes small-leaved tea plants grown at altitudes ranging from 1200 to 1500 meters. The tea undergoes meticulous processing using Gongfu black tea techniques from various regions, resulting in a unique and high-quality product.
Jiu Qu Hong Mei
Jiu Qu Hong Mei is mainly produced in the region of Zhoupu Township, Xihu District, Hangzhou, Zhejiang Province. It utilizes the local Longjing tea tree variety and undergoes a unique handcrafted production process. This tea gained recognition at the 1929 West Lake Expo as a nationally acclaimed tea.
