Black tea is the go-to drink for many people around the world. With its multiple health benefits and delicate aromas, it’s no wonder that more and more people are turning to growing their own black tea at home.
The black tea harvest
The first step in preparing your own black tea is obviously harvesting the tea leaves. It is recommended to grow tea varieties suited to your climate and soil. Among the most common varieties is Camellia sinensis, which is native to China. Make sure your tea plants get enough sunlight and are watered regularly.
When it comes time to harvest, it is important to choose the leaves at a specific stage. The youngest leaves, still tender, are generally preferred. For this, it is best to harvest early in the morning, when the dew has dried and the plant is well hydrated. Gently pick the leaves by pinching them between your thumb and index finger, avoiding tearing them.
Preparing black tea
Once your tea leaves have been harvested, it is time to move on to the preparation stage. The first step is to wilt the leaves. To do this, place them in a cool, ventilated place, away from direct sunlight. This step helps remove excess moisture from the leaves and soften them slightly.
After a few hours of withering, you can move on to the leaf rolling stage. This step releases the natural enzymes present in the leaves, which contributes to the development of the aromas of black tea. You can either roll the leaves between your hands or use a roller specially designed for this purpose.
Once the leaves are rolled, it is time for the crucial oxidation step. Spread the leaves on a flat surface and let them sit for several hours. During this stage, the leaves will gradually oxidize, giving black tea its characteristic dark color. Be sure to monitor the progress of oxidation regularly to achieve the desired level of color and aroma.
Finally, once the oxidation is complete, it is time to dry the leaves. To do this, you can either air dry them or use a dehydrator specially designed for tea. Make sure the leaves are completely dry before storing them in an airtight container, away from light and humidity.
Tasting your homemade black tea
Now that you have harvested and prepared your own black tea, it is time to enjoy it. Prepare your cup of tea using freshly boiled water and let the leaves steep for a few minutes. You can adjust the brewing time according to your personal preferences. The longer the infusion, the stronger the tea will be.
When enjoying your homemade black tea, take the time to savor the subtle aromas and complex flavors that are revealed with each sip. For an even more pleasant experience, don’t hesitate to accompany your cup of tea with a little sweet treat, like a biscuit or a piece of chocolate.
Exploring Black Tea Varieties
The world of black tea is rich and varied, well beyond the famous Camellia sinensis. Indeed, several varieties and sub-varieties exist, each offering specific flavors, aromas and benefits. Let’s dive into this fascinating universe to discover some of these wonders.
THE Camellia assamica is a variety native to Assam, India. This tea is known for its robust and malty flavor. It forms the base of many English and Irish teas, perfect for breakfast.
THE Darjeeling, from the region of the same name in India, is often nicknamed the “champagne of teas”. Its light and floral notes make it a very popular afternoon tea.
There is also the Ceylon, originally from Sri Lanka. It varies in flavor depending on the altitude at which it is grown. Teas from high altitudes have lemony and spicy notes, while those from lower altitudes are more full-bodied.
Tea Keemun, from the Anhui province of China, is renowned for its mild flavor with hints of pine and dark fruits. This is a must-have for Chinese black tea lovers.
The depth of taste: influence of terroirs on black tea
The terroir of a region, that is to say all the environmental factors which influence the cultivation of a plant, plays a primordial role in the flavor and aroma of black tea. Although black tea varieties are influenced by their genetics, it is the soil, climate and even topography that will determine the richness of their flavors.
In mountainous regions, for example, altitude can slow the growth of tea plants, allowing the leaves to develop more concentrated flavors. Additionally, the mineral-rich soil of these regions can give tea special earthy notes. Conversely, in coastal regions, proximity to the sea can imbue the tea with a slight saline note.
Take the example of tea from the Wuyi region of China. Situated between mountains and crossed by rivers, this region benefits from rich soil and a unique microclimate. The teas produced here, particularly the so-called “Wuyi Rock” black teas, have a deeply mineral taste with roasted notes.
Meanwhile, black tea from the Yunnan region, also in China, is often described as having sweet, malty and sometimes even spicy notes. The Yunnan region is characterized by its dense forests, mountains and humid climate. All these elements are reflected in the complex taste of the black tea produced there.
The secrets behind tasting black tea
There is more to tasting black tea than simply pouring boiling water over leaves and waiting a few minutes. It is an art, a science and a tradition that has been perfected over centuries. For those looking to deepen their understanding and appreciation of black tea, delving into the intricacies of tasting is essential.
The tasting process begins with visually examining the dried leaves. The size, shape and color of the leaves can give clues to their origin and how they were processed. For example, tightly rolled, shiny leaves often indicate high quality tea.
The smell of dry leaves is also an important indicator. Even before pouring water, it is possible to detect specific aroma notes, whether fruity, woody, smoky or floral. These aromas may become more pronounced once the tea is brewed.
When brewing, the color of the liquor (the brewed water) can vary from pale golden to dark brown, depending on the type of tea and steeping time. This color gives a preview of the intensity of the tasting to come.
When you take your first sip, try letting the tea flow over different parts of your tongue. This helps detect different flavor notes, from sweet, malty notes on the tip of the tongue to more astringent notes on the sides. Mouthfeel, or how long flavors linger after swallowing, is another indicator of tea quality and complexity.
It’s also helpful to pay attention to the mouthfeel. High-quality tea can often feel silky or velvety in the mouth, while lower-quality tea may seem watery or thin.
Finally, for those looking to deepen their tasting experience even further, it may be interesting to compare different black teas side by side. By tasting several teas in parallel, it is possible to better understand the nuances and particularities of each tea.
