Autumn has arrived, and winter is not far behind. With the coolness of autumn mornings and evenings, it's time to consider enjoying a Cup of Black Tea, which can warm your body better than anything else. For those who love and wish to learn more about black tea, these seven questions should prove quite helpful.
01. Does the saying “high mountains produce good tea amidst clouds and mist” apply to black tea as well?
Yes, it does.
Tea plants prefer diffused light and are best grown under the shade of larger trees or amid clouds and mist, where sunlight is sparse and less intense. Under such conditions, tea plants find it easier to synthesize theanine.
Tea plants grown at high altitudes tend to have richer theanine content, resulting in a fresher and more refreshing flavor.
02. What causes the sweetness when drinking black tea?
The sweetness in black tea comes from the presence of sugars and amino acids.
During fermentation, very complex chemical reactions occur centered around the enzymatic oxidation of polyphenols. The chemical composition of fresh tea leaves changes significantly, with over 90% of polyphenols reduced and new components like theaflavins and thearubigins produced.
The aroma compounds increase markedly.
Most of the sugar elements convert into monosaccharides, while the amino acid content increases, giving black tea its characteristic red color, red liquor, red leaves, fragrant sweetness, and rich flavor. The sweetness is more pronounced compared to other types of tea.
03. What's the difference between golden-yellow and bright-red black tea liquor?
Black teas with more buds tend to have higher theaflavin content, producing a golden-yellow liquor. Teas with more leaves, after fermentation, have more thearubigins and theabrownins, resulting in a deeper red liquor.
Preferences for liquor color are often subjective.
04. Why do some black teas have floral aromas, while others have fruity notes?
Different black teas have different aromatic profiles due to the unique aromatic compounds they contain. The aroma of high-quality black teas forms during processing.
Due to differences in source materials and processing methods, the aromatic components vary in black teas:
05. When choosing black tea, is bud tea better than leaf tea?
Bud tea is rarer and tends to be more expensive; generally, it is considered superior to leaf tea.
The younger the tea, the higher the free amino acids and water-soluble pectin content, whereas polysaccharides are more abundant in leaves.
Research indicates that the polysaccharides in tea, which we cannot taste, have lipid-lowering and blood sugar-regulating effects.
Polysaccharide content:
Mature leaves > young leaves
Oolong tea > green tea, black tea
06. Is it an indication of poor quality if black tea becomes cloudy when cooled?
No, this actually indicates good quality.
This cloudiness, known academically as “cold shock,” is primarily caused by the combination of Caffeine, theaflavins, and thearubigins.
The normal occurrence of “cold shock” is generally a sign of high-quality tea and can serve as a method for selecting black tea.
07. Aside from hot brewing, how else can black tea be enjoyed?
Black tea is very versatile. In addition to hot and cold brewing, it can also be mixed with various ingredients.
Ingredients for mixing include milk, honey, lemon juice, Ginger slices, fruits, etc. Mixing enhances the taste of black tea, offering a diverse range of flavors and becoming a popular way to enjoy tea among younger people.