Té negro

No confundir con bebida negra o té oscuro .

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Té negro

Una taza de té negro
Tipo	Té
País de origen	porcelana
Región de origen	este de Asia
Color	Rojo como bebida elaborada
Ingredientes	Hojas de té
Productos relacionados	Té

Té negro
Chino tradicional	紅茶
Chino simplificado	红茶
Significado literal	té rojo
Transcripciones Mandarín estándar Hanyu Pinyin hóngchá IPA [xʊ̌ŋ.ʈʂʰǎ] Yue: cantonés Romanización de Yale hùhng-chàh Jyutping colgado 4 -caa 4 IPA [hȍŋ.tsʰȁː] Min del Sur Tâi-lô âng-tê

Plantación de té en Java , Indonesia

El té negro es un tipo de té más oxidado que los tés oolong , amarillo , blanco y verde . El té negro generalmente tiene un sabor más fuerte que otros tés. Los cinco tipos están hechos de hojas del arbusto (o árbol pequeño) Camellia sinensis . Se utilizan dos variedades principales de la especie: la planta china de hojas pequeñas ( C. sinensis var. Sinensis ), que se utiliza para la mayoría de los otros tipos de tés, y la planta de hojas grandes de Assam ( C. sinensis var. Assamica), que tradicionalmente se utilizaba principalmente para el té negro, aunque en los últimos años se han elaborado algunos tés verdes y blancos. En China, donde se desarrolló el té negro, ^[1] la bebida se llama 紅茶 "té rojo", debido al color de las hojas oxidadas cuando se procesa adecuadamente. ^[1]

Mientras que el té verde generalmente pierde su sabor en un año, el té negro conserva su sabor durante varios años. Por esta razón, ha sido durante mucho tiempo un artículo de comercio, y los ladrillos comprimidos de té negro incluso sirvieron como una forma de moneda de facto en Mongolia , Tíbet y Siberia hasta el siglo XIX. ^[2]

Variedades y nombres

Generalmente, los tés negros sin mezclar reciben el nombre de la región en la que se producen. A menudo, diferentes regiones son conocidas por producir tés con sabores característicos.

Región	Té	Nombre nativo	Origen	Descripción
porcelana	Congou (Fujian)
		Tǎnyáng-gōngfu (坦 洋 工夫)	Pueblo de Tanyang, Fu'an , provincia de Fujian	El rey de los tés negros artesanales de Fujian. Uno de los tres famosos rojos de Fujian.
		Zhènghé-gōngfu (政和 工夫)	Condado de Zhenghe , provincia de Fujian	Uno de los tres famosos rojos de Fujian, con un ligero sabor a miel.
		Báilín-gōngfu (白 琳 工夫)	Ciudad de Bailin, Fuding , provincia de Fujian	Uno de los tres famosos rojos de Fujian.
	Lapsang souchong	Zhèngshān-xiǎozhǒng (正 山 小 种)	Montañas Wuyi , provincia de Fujian	Secado sobre pino quemado, desarrollando así un fuerte sabor ahumado.
		Yínjùnméi (银 骏 眉)		Una versión de grado superior de Zhengshan xiaozhong (también conocido como Lapsang Souchong)
		Jīnjùnméi (金 骏 眉)		Uno de los tés negros de mayor calidad en China continental.
	Keemun	Qímén-hóngchá (祁门 红茶)	Condado de Qimen , provincia de Anhui	Uno de los tés famosos de China . El aroma del té es afrutado, con toques de pino, ciruela seca y floración.
	Dianhong (Yunnan)	Yúnnán-hóngchá (云南 红茶) / diānhóng (滇红)	Provincia de Yunnan	Bien conocido por los tés de malta oscura y los tés de cogollos dorados.
	Yingdehong	Yīngdé-hóngchá (英德 红茶)	Yingde , provincia de Guangdong	El té tiene un aroma a cacao y un regusto dulce, se puede encontrar una nota picante.
	Jiu Qu Hong Mei (ciruela roja de nueve vueltas)	Jiǔqǔ-hóngméi (九曲 红梅)	Hangzhou , provincia de Zhejiang	Este té se caracteriza por hojas apretadas en forma de anzuelo con un color negro brillante. La infusión es rojiza brillante y tiene un regusto largo y suave.
Taiwán	sol Luna Lago	Rìyuè-tán-hóngchá (日月潭 紅茶)	Sun Moon Lake , ciudad de Nantou , condado de Nantou	Tonos ricos en miel, osmanto dulce, canela y menta.
India	Assam	Ôxôm cah ( অসম চাহ )	Estado de Assam	Té de malta con cuerpo, fuerte y distintivo de las tierras bajas de Assam .
	Darjeeling	Dārjiliṁ cā ( দার্জিলিং চা )	Estado de Bengala Occidental	Té de cuerpo fino, floral y afrutado de Darjeeling [3] con tonos moscatel definitorios . Hoy en día, a menudo se procesa como una mezcla de elementos negros, verdes y oolong, aunque todavía se clasifican como negros.
	Kangra	Kāngada cāy ( कांगड़ा चाय )	Distrito de Kangra , estado de Himachal Pradesh	Produce mezclas de albahaca-canela, ciruela java - arándano e híbridos chinos que se varía con otros como un licor pálido, tiene una pungencia sutil con un aroma vegetal. [4]
	Munnar	Mūnnār cāya ( മൂന്നാർ ചായ )	Munnar Town , distrito de Idukki , estado de Kerala	This variety produces a strong bodied golden yellow liquor with refreshing briskness and a hint of fruit. It has a medium toned fragrance, that is akin to malted biscuits.[5]
	Nilgiri	Nīlakiri tēnīr (நீலகிரி தேநீர்)	Nilgiris District, Tamil Nadu State	Intensely aromatic, strong, and fragrant tea from the Nilgiri Hills of Karnataka, Kerala and Tamil Nadu.
Korea	Jaekseol (Bird's tongue)	jaekseol-cha (작설차)	Hadong County, South Gyeongsang Province	Jaekseol tea is golden, light scarlet in color and has a sweet, clean taste.[6]
Nepal	Nepali	Nēpālī ciyā (नेपाली चिया)		Similar to Darjeeling tea in its appearance, aroma and fruity taste, with subtle variation.
Sri Lanka	Ceylon	Silōn tē (සිලෝන් තේ)		It is grown on numerous estates which vary in altitude and taste. High-grown tea is honey golden liquor and light and is considered to be among the best teas in terms of its distinct flavor, aroma, and strength. Low-grown teas are a burgundy brown liquor and stronger. Mid-grown teas are strong, rich and full-bodied.
Turkey	Rize	Rize çayı	Rize, Rize Province, Black Sea Region	Characterised by its strong taste, when brewed it is mahogany in color. Traditionally served with beet sugar crystals.
Iran	Lahijan	Chaie	Lahijan, Gilan Province, Caspian Sea (south)	Characterised by its strong taste and nice aroma, semi-long brewing time about 10-15 minutes, when brewed it is dark red in colour. Traditionally served with beet sugar crystals.

Blends

Main article: Tea blending and additives

Black tea with Spices

Black tea is often blended and mixed with various other plants in order to obtain a beverage.

Blend	Description
Earl Grey tea	Black tea with bergamot oil.[7]
English Breakfast tea	Full-bodied, robust, rich and blended to go well with milk and sugar.
English afternoon tea	Medium bodied, bright and refreshing. Strong Assam and Kenyan teas are blended with Ceylon which adds a light, brisk quality to the blend.
Irish breakfast tea	Blend of several black teas: most often Assam teas and, less often, other types of black tea.
Masala chai Indian (South Asian) spiced tea	Combines black tea, spices native to the Indian sub-continent, milk, and a sweetener such as sugar or honey; a beverage from India, possibly consumed for many centuries in the ancient kingdoms of the region before the arrival of the Europeans. Though the possibility of a pre-colonial tea culture still remains disputed, one can argue without any doubt that the post-independence Masala chai has played a significant role in India's modern tea consumption culture, making it the largest tea consumer in the world.[8] Masala chai has been widely recognised and adapted in the West by locals to their liking since its introduction by the British East India company, with changes in ingredients and the method of preparation to better suit western consumers.

Manufacture

See also: Tea processing

1. After the harvest, the leaves are first withered by blowing air on them.
2. Then black teas are processed in either of two ways, CTC (crush, tear, curl) or orthodox. The CTC method produces leaves of fannings or dust grades that are commonly used in tea bags but also produces higher (broken leaf) grades such as BOP CTC and GFBOP CTC (see gradings below for more details). This method is efficient and effective for producing a better quality product from medium and lower quality leaves of consistently dark color. Orthodox processing is done either by machines or by hand. Hand processing is used for high quality teas. While the methods employed in orthodox processing differ by tea type, this style of processing results in the high quality loose tea sought by many connoisseurs. The tea leaves are allowed to completely oxidize.^[9]

   Orthodox

   The withered tea leaves are heavily rolled either by hand or mechanically through the use of a cylindrical rolling table or a rotovane. The rolling table consists of a ridged table-top moving in an eccentric manner to a large hopper of tea leaves, in which the leaves are pressed down onto the table-top. The process produces a mixture of whole and broken leaves and particles which are then sorted, oxidized and dried. The rotorvane (rotovane), created by Ian McTear in 1957 can be used to replicate the orthodox process.^[9] The rotovane consisted of an auger pushing withered tea leaves through a vane cylinder which crushes and evenly cuts the leaves, however the process is more recently superseded by the boruah continuous roller, which consists of an oscillating conical roller around the inside of a ridged cylinder.^[9] The rotorvane can consistently duplicate broken orthodox processed black tea of even sized broken leaves, however it cannot produce whole leaf black tea.^[10] The broken leaves and particles from the orthodox method can feed into the CTC method for further processing into fanning or dust grade teas.

   "Cut (or crush), tear, curl" (CTC)

   A production method developed by William McKercher in 1930. It is considered by some^[who?] as a significantly improved method of producing black tea through the mincing of withered tea leaves.^[11] The use of a rotovane to precut the withered tea is a common preprocessing method prior to feeding into the CTC.^[9] CTC machines then further shred the leaves from the rotovane by passing them through several stages of contra-rotating rotors with surface patterns that cut and tear the leaves to very fine particles.^[9]

3. Next, the leaves are oxidized under controlled temperature and humidity. (This process is also called "fermentation", which is a misnomer since no actual fermentation takes place. Polyphenol oxidase is the enzyme active in the process.) The level of oxidation determines the type (or "color") of the tea; with fully oxidised becoming black tea, low oxidised becoming green tea, and partially oxidised making up the various levels of oolong tea.^[12][13] This can be done on the floor in batches or on a conveyor bed with air flow for proper oxidation and temperature control. Since oxidation begins at the rolling stage itself, the time between these stages is also a crucial factor in the quality of the tea; however, fast processing of the tea leaves through continuous methods can effectively make this a separate step. The oxidation has an important effect on the taste of the end product,^[13] but the amount of oxidation is not an indication of quality. Tea producers match oxidation levels to the teas they produce to give the desired end characteristics.
4. Then the leaves are dried to arrest the oxidation process.
5. Finally, the leaves are sorted into grades according to their sizes (whole leaf, brokens, fannings and dust), usually with the use of sieves. The tea could be further sub-graded according to other criteria.

The tea is then ready for packaging.

Tea grading

Main article: Tea leaf grading

See also: Food grading

Black tea grading

Fresh tea leaves of different sizes

Black tea is usually graded on one of four scales of quality. Whole-leaf teas are the highest quality, with the best whole-leaf teas graded as "orange pekoe". After the whole-leaf teas, the scale degrades to broken leaves, fannings, then dusts. Whole-leaf teas are produced with little or no alteration to the tea leaf. This results in a finished product with a coarser texture than that of bagged teas. Whole-leaf teas are widely considered the most valuable, especially if they contain leaf tips. Broken leaves are commonly sold as medium-grade loose teas.

Smaller broken varieties may be included in tea bags. Fannings are usually small particles of tea left over from the production of larger tea varieties, but are occasionally manufactured specifically for use in bagged teas. Dusts are the finest particles of tea left over from production of the above varieties, and are often used for tea bags with very fast and harsh brews. Fannings and dusts are useful in bagged teas because the greater surface area of the many particles allows for a fast, complete diffusion of the tea into the water. Fannings and dusts usually have a darker colour, lack of sweetness, and stronger flavor when brewed.

Brewing

Generally, 4 grams (0.14 oz) of tea per 200 ml (7.0 imp fl oz; 6.8 US fl oz) of water.^[14] Unlike green teas, which turn bitter when brewed at higher temperatures, black tea should be steeped in water brought up to 90–95 °C. The first brew should be 60 sec., the second brew 40 sec., and the third brew 60 sec. If the tea is of high quality, it may be brewed several times by progressively adding 10 sec. to the brew time following the third infusion (note: when using a larger tea pot the ratio of tea to water will need to be adjusted to achieve similar results).

Standard black tea brewing

• Brew temperature 90–95 °C
• Standard^{[clarification needed]} 200 ml water
• 4 g of tea
• Brew times^{[clarification needed]}: 60-40-60-70-80-(+10) seconds

A cold vessel lowers the steep temperature; to avoid this, always rinse the vessel with ≥90 °C (≥194 °F) water before brewing.

The more delicate black teas, such as Darjeeling, should be steeped for 3 to 4 minutes. The same holds for broken leaf teas, which have more surface area and need less brewing time than whole leaves. Whole-leaf black teas, and black teas to be served with milk or lemon, should be steeped 4 to 5 minutes.^[15] Longer steeping times makes the tea bitter (at this point, it is referred to as being "stewed" in the UK). When the tea has brewed long enough to suit the drinker's taste, it should be strained before serving.

The ISO Standard 3103 defines how to brew tea for tasting.^[14]

Research

Main article: Health effects of tea

Plain black tea without sweeteners or additives contains caffeine, but negligible quantities of calories or nutrients.^[16] Black teas from Camellia sinensis contain polyphenols, such as flavonoids, which are under preliminary research for their potential to affect blood pressure and blood lipids as risk factors for cardiovascular disease,^[17] but overall this research remains inconclusive.^[16]

Black tea is also known for having various health benefits. So far scientists have concluded that they possess excellent antioxidant properties, thus they may help in decreasing the risk of chronic disease and improve your overall health. It also contains flavonoids, which are beneficial for heart health. Moreover, studies have revealed that black tea can reduce LDL levels, improve gut health & immunity, reduce the risk of stroke, lower blood sugar levels, improve focus, etc.

Long-term consumption of black tea only slightly lowered systolic and diastolic blood pressures (about 1–2 mmHg).^[17][18] Black tea consumption may be associated with a reduced risk of stroke, but there is only limited research to evaluate this possibility.^[19][20]

Meta-analyses of observational studies concluded that black tea consumption does not affect the development of oral cancers in Asian or Caucasian populations, esophageal cancer or prostate cancer in Asian populations, or lung cancer.^{[16][21][22][23]}

See also

Wikimedia Commons has media related to Black tea.

• Assam tea
• Gunfire (drink)
• Nepal tea
• Rize Tea
• Thai tea
• Vietnamese tea
• Yellow tea
• English breakfast tea
• Irish breakfast tea

References

1. Heiss, Mary Lou; Heiss, Robert (2011). The Story of Tea: A Cultural History and Drinking Guide. Potter. ISBN 978-1607741725.
2. Bressett, Ken. "Tea Money of China". International Primitive Money Society Newsletter (44, August 2001).
3. "21 Extensive and Complete information on Darjeeling Tea". thunderbolttea.com. Retrieved 29 April 2019.
4. "herbal Tea - Grades and Characteristics - Teabox". teabox.com. 15 March 2017. Retrieved 19 March 2018.^{[permanent dead link]}
5. "Types of Tea & Different Tea Varieties in India – Assam, Darjeeling, Kangra & Nilgiri". Retrieved 13 December 2016.
6. "Hadong Jaeksul Cha". Slow Food Foundation. Retrieved 23 June 2017.
7. Richardson, Ben (6 April 2006). "Bergamot growers get whiff of success". BBC News.
8. "India, the largest black tea consumer in the world". Archived from the original on 6 February 2018. Retrieved 5 January 2018.
9. Varnam, Alan H.; Sutherland, J. M. (1994), Beverages:Technology, Chemistry and Microbiology, Springer
10. Heiss, Mary Lou; Heiss, Robert J. (2007), The story of tea: a cultural history and drinking guide, Random House
11. Harbowy, Matthew E.; Balentine, Douglas A.; Davies, Alan P.; Cai, Ya (1997), "Tea Chemistry", Critical Reviews in Plant Sciences, 16 (5): 415–480, doi:10.1080/07352689709701956
12. "Black Tea Oxidization". Tin Roof Teas. Retrieved 23 August 2016.
13. "Oxidation of Tea - RateTea". Retrieved 13 December 2016.
14. ISO3103, "ISO 3103".
15. Upton Tea Imports, "A Brief Guide to Tea" (PDF). Archived from the original (PDF) on 23 November 2006. Retrieved 21 October 2006.
16. "Black tea: How effective is it?". MedlinePlus, US National Library of Medicine. 2015. Retrieved 15 March 2015.
17. Hartley L, Flowers N, Holmes J, Clarke A, Stranges S, Hooper L, Rees K (June 2013). "Green and black tea for the primary prevention of cardiovascular disease". Cochrane Database Syst Rev (Systematic Review and Meta-Analysis). 6 (6): CD009934. doi:10.1002/14651858.CD009934.pub2. PMC 7433290. PMID 23780706.
18. Liu G, Mi XN, Zheng XX, Xu YL, Lu J, Huang XH (October 2014). "Effects of tea intake on blood pressure: a meta-analysis of randomised controlled trials". Br J Nutr (Meta-Analysis). 112 (7): 1043–54. doi:10.1017/S0007114514001731. PMID 25137341.
19. Shen L, Song LG, Ma H, Jin CN, Wang JA, Xiang MX (August 2012). "Tea consumption and risk of stroke: a dose-response meta-analysis of prospective studies". J Zhejiang Univ Sci B (Review). 13 (8): 652–62. doi:10.1631/jzus.B1201001. PMC 3411099. PMID 22843186.
20. Larsson SC (January 2014). "Coffee, tea, and cocoa and risk of stroke". Stroke (Review). 45 (1): 309–14. doi:10.1161/STROKEAHA.113.003131. PMID 24326448.
21. Wang W, Yang Y, Zhang W, Wu W (April 2014). "Association of tea consumption and the risk of oral cancer: a meta-analysis". Oral Oncol (Meta-Analysis). 50 (4): 276–81. doi:10.1016/j.oraloncology.2013.12.014. PMID 24389399.
22. Zheng J, Yang B, Huang T, Yu Y, Yang J, Li D (June 2011). "Green tea and black tea consumption and prostate cancer risk: an exploratory meta-analysis of observational studies". Nutr Cancer (Meta-Analysis). 63 (5): 663–72. doi:10.1080/01635581.2011.570895. PMID 21667398. S2CID 21567675.
23. Lin YW, Hu ZH, Wang X, Mao QQ, Qin J, Zheng XY, Xie LP (February 2014). "Tea consumption and prostate cancer: an updated meta-analysis". World J Surg Oncol (Meta-Analysis). 12: 38. doi:10.1186/1477-7819-12-38. PMC 3925323. PMID 24528523.