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(Free-Press-Release.com) April 2, 2011 -- China, the "cradle of tea", produces hundreds of varieties of black teas that are unquestionably among the finest in the world. Black teas are fully fermented and produce a deeper note, than lightly or non-fermented teas. The leaves, once picked undergo a series of 5 steps known as the "Fermentation Process". It is through this "process" that black teas gain their color and characteristics.

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black tea,china black tea, buy chian black tea online with free shipping, best price

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In China black tea is referred to "as red tea" due to the unique red color of the liquor produced when the leaves are steeped. China black teas are known for their low astringency, exquisite aromas -orchid-like to chocolaty - and soft flavors - floral to fruity to sweetly spiced.

The popularity of Chinese black tea is soaring these days. To fathom why, we consulted local experts and learned its history; how it is grown, aged, and brewed; and why it is believed to harbor profound and promising health benefits. In Beijing's burgeoning tea salons, Chinese of all ages have new reasons to sip of this ancient tradition.

Black tea basics

Since originating in China an unfathomable 4,000 years ago, tea has evolved into some 15,000 known varieties. Depending on how it is processed, tea falls loosely into six categories: white, yellow, green, oolong, red (known as black tea in the West), and black tea.

As the name implies, brewed black tea ranges from reddish brown to black in color. One of its unique characteristics is that it mellows with age and grows richer and deeper in flavor. Vintage teas are superlative, boasting flavors and aromas that conjure up the same adjectives used to describe fine wine or whiskey. One key difference, however, is that storing tea is simple: kept in a well-ventilated place, tea requires no temperature regulation. Unlike other teas, black tea comes in compressed cakes of various shapes and sizes (round, square, and even bamboo-like tubes). With the beginning of the tea and horse trade in the Tang dynasty (618-907), caking tea made it easier to weigh and transport to remote tribal villages.

Vintage tea trends
"Although tea-drinking has long been a global trend, interest in black tea has soared in the past two to three years," explains Shaojun Luo, chairman of the China National Center of Quality Supervision and Inspection of Tea. "China's well-to-do are passionate about buying black tea. Still, with such limited quantities produced, vintage black tea is very hard to come by."

Luo has been researching tea for 40 years now, and finds that no other tea has such profound and mysterious effects on human health. Last year she published the book All About Pu-erh Tea together with her daughter, tea critic Lu Yi.

Black tea is produced by steaming green tea and leaving it to ferment naturally. The process involves the workings of molds, such as aspergillus and penicillium, and in that respect is much like making cheese. But exactly what kind of chemical reactions occur in that microbial fermentation process? How do the chemical components change over time? And what long-term effects do they have on human health? There are still many unanswered questions.

Tea and Tibet

One of the main reasons black tea remains shrouded in mystery is that its history is different from that of other teas and, until recently, there has been little opportunity for research. The production of black tea is mentioned in Chinese local and court history, but no document covers it in depth—even the classic treatise on tea, Cha Jing (The Book of Tea) written by Lu Yu in 780, makes no mention of the term "black tea."

Although Sichuan is credited as the first main production district, the history of black tea is integrally linked to Tibet, Mongolia, and the Uyghur people of northwestern China. Here drinking black tea is synonymous with health and to go one day without it is to invite illness. The people of these regions drink a dozen or more cups throughout the day, and even have a saying that maintains "man can do without food for three days, but without tea, not for one."

"Black tea, which has long been vital to the health of China's ethnic minorities, can play a similar role in contemporary lifestyles," says Luo. "Meat and dairy form the core of the nomadic diet, with almost no fresh vegetables. These people have an unbalanced diet high in animal fat and protein and moreover, because they live at high altitudes with low air pressure and oxygen, they are exposed to five times more ultraviolet rays than those of us living closer to sea level."

"Nevertheless," Luo continues, "they have no cancer or other degenerative diseases. Normally under such conditions people would tire easily and be prone to headaches and generally poor health. However, by drinking black tea every day, these people maintain far healthier minds and bodies than the rest of us. It's phenomenal!"

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