Black tea is made from fully oxidized tea leaves, giving a dark, strong, malty brew. It is the base of Indian masala chai.
- Botanical name
- Camellia sinensis
- Oxidation
- Full
- Flavor
- Strong, malty, tannic
- Caffeine
- Yes
- Famous kinds
- Assam, Darjeeling, Ceylon, Keemun
History
Tea has been drunk in China for thousands of years. The British expanded tea growing in India in the nineteenth century, in Assam and Darjeeling, and CTC (crush, tear, curl) tea became the standard for chai.
Where it comes from
Southwest China, northern Myanmar and the Assam region of India.
Where it is used most
Chai in India, afternoon tea in Britain, iced tea in the United States, and many blends worldwide.
Varieties and types
Assam is strong and malty. Darjeeling is lighter and floral. Ceylon is brisk. CTC granules brew quickly and suit chai.
Flavor and how to use it
For chai, simmer tea with water, milk and spices so the flavor holds against the milk. Steep whole-leaf tea briefly to avoid bitterness.
Buying, storing and substitutes
Store in an airtight tin away from light and moisture. Any strong black tea can stand in for CTC.
Recipes that use it
Photo credit: Bluesea Tea on Pexels.