Black Teas from Around the World
Assam
Produced in: Assam Region of India
Assam is a major growing area covering the Brahmaputra valley, stretching from the Himalayas down to the Bay of Bengal. There are 655 estates covering some 168,000 hectares. Assam tea has distinctive flecked brown and gold leaves known as "orange" when dried. It has a robust flavor, bright with a smooth, malt pungency and is well suited as a breakfast tea. Such teas are used in everyday popular blends because of the full-bodied richness. There is also an Assam Green tea with an unusual light, almost sweet liquor.
First flush Assam
Assam tea bushes start growing in March and the first flush is picked for 8 to 10 weeks, first flush Assam’s e.g. Bamonpookri, an excellent quality tea with a strong fresh flavor; are rarely marketed in the Europe, unlike first flush Darjeelings.
Second flush Assam
The plucking of the second flush begins in June with most of the production taking place from July to September. The second flush Assam is the best of the season and when brewed give a rich aroma, a clear dark read liquor and a strong malt taste. Good examples of second flush Assam are, Napuk, displaying all the qualities of a well made Assam and Thowra, which has a strong spicy liquor and lots of body.
Darjeeling
Produced in: Darjeeling region of India
Regarded as the "Champagne of Teas," Darjeeling is grown on 100 estates on the foothills of the Himalayas, on over 18,000 hectares at about 7000 ft. Light and delicate in flavor and aroma, and with undertones of muscatel, Darjeeling is an ideal complement to dinner or afternoon tea. The first "flushes" (pluckings) are thought to produce the best Darjeeling vintage but all crops are of very high quality. Darjeeling Green is rare tea similar to Japanese Sencha with an exquisite aroma and delicate taste.
First Flush Darjeeling
The Darjeeling bushes' first new shoots - the first flush - are picked in April. These first teas of the season are the finest and are much in demand, fetching incredibly high prices at auction. Castleton First Flush, has a perfect green-brown leaf and is from one of the most prestigious gardens in the area. It gives an exquisite perfume and taste of green muscatel. Bloomfield First Flush is again from a recognized garden and its subtle astringent flavor is typical of Darjeeling first flush.
Second Flush Darjeeling
Second flush Darjeelings are picked between May and June and produce excellent quality teas that are considered by some to be better than the first flush as they have a fruitier, less astringent flavor than the earlier teas. The leaves are darker brown and contain plenty of silvery tip. Again good examples of second flush Darjeelings are, Puttabong, which is one of the better second flush Darjeelings available, with a discernible muscatel flavor and Namring, a fruity balanced taste perfect for afternoon tea.
Dimbula
Produced in: Shi Lanka
Probably the most famous of Ceylon teas, Dimbula is cultivated on estates first planted with tea when their coffee crops failed in 1870. Grown 5000 ft above sea level, all Dimbula teas are light and bright in color with a crisp strong flavor that leaves the mouth feeling fresh and clean.
Keemun
Produced in: Anhui Province, Chian
Keemun is a realifily unknown black tea from Anhui province of China, it is a 'gonfu' tea - which means that it is made with disciplined skill to produce the thin tight strips of leaf without breaking the leaves. The tight black leaves give it a rich brown liquor, which has a lightly scented and delicate aroma.
Kenilworth
Produced in: Shi Lanka
This tea has long wiry beautiful leaves that give an exquisite, almost oaky taste and good body and strength.
Lapsang Souchong
Produced in: Fujian, China
Perhaps the most famous china tea, the best coming from the hills in north Fujian. It is a unique large leaf tea distinguished by its smoky aroma and flavor and tarry taste is acquired through drying over pine wood fires.
The story of Lapsang Souchong is that the smoking process was discovered by accident. An army camped in a tea factory that was full of drying leaves, these had to be moved to accommodate the soldiers. When the soldiers left the leaves needed to be dried quickly, so the workers lit open fires of pinewood to speed up the drying. The tea reached the market on time and a new flavor had been created. Today the tea is still smoked but by more hygienic and modern methods.
Nilgiri
Produced in: Niligiri Region of India
The Nilgiri region, situated in southern India, forms a high hilly plateau at the conjunction of the Eastern and Western Ghat mountains. More than 20,000 smallholders grow and pluck tea with some 37,000 hectares under cultivation. Most Nilgiri teas are used for blending, but there is a rapidly growing demand for the specialty tea of the area. Nilgiri has a bright amber color and a refreshing, bright and delicate taste. Nunsch is a typical Nilgiri tea, large-leafed, which gives a fruity, bright and flavorful brew.
Nuwara Eliya
Produced in: Shi Lanka
Nuwara teas are light and delicate in character, bright in color and with a fragrant flavor. Their flavor is heightened when taken with lemon rather than milk. This tea has a bright brisk flavor and a wonderful perfume, good to drink at any time of day with just a little milk
Uva
Produced in: Shi Lanka
Uva is a fine flavoured tea from the eastern slopes of the Central Mountains in Sri Lanka. It is bright in colour and has a dry, crisp taste. Uva teas make an ideal morning drink or an after-lunch tea. This is a copper-coloured infusion with a very smooth, pronounced taste and a wonderful aroma. It is a perfect breakfast or day time tea.
Yunnan
Produced in: Yunnan Province China
A black tea from the province of Yunnan in the south west of China. It has a rich malt flavor similar to teas from the Assam region of India. Like Assam teas Yunnan is best drunk with milk and makes a good breakfast tea.
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