![]() It is grown on numerous estates which vary in altitude and taste. Similar to Darjeeling tea in its appearance, aroma and fruity taste, with subtle variation. ![]() Jaekseol tea is golden, light scarlet in color and has a sweet, clean taste. Intensely aromatic, strong, and fragrant tea from the Nilgiri Hills of Karnataka, Kerala and Tamil Nadu. It has a medium toned fragrance, that is akin to malted biscuits. This variety produces a strong bodied golden yellow liquor with refreshing briskness and a hint of fruit. Munnar Town, Idukki District, Kerala State It produces basil-cinnamon, java plum- blueberry blends and Chinese hybrids that is varied with others as a pale liquor, it has a subtle pungency with a vegetal aroma. Today often processed as a mixture of black, green and oolong elements, though still classed as black. Thin bodied, floral and fruity tea from Darjeeling with defining muscatel tones. Honey rich tones, sweet osmanthus, cinnamon and peppermint.įull bodied, strong and distinctively malty tea from the lowlands of Assam. Sun Moon Lake, Nantou City, Nantou County The infusion is brightly reddish and has a long smooth aftertaste. This tea is characterised by tight fishhook-like leaves with a lustrous black color. The tea has a cocoa-like aroma and a sweet aftertaste, one can find a peppery note. Well known for dark malty teas and golden bud teas. The aroma of tea is fruity, with hints of pine, dried plum and floweriness. One of the highest grade black teas in mainland China. One of the three Famous Fujian Reds, with a slight honey flavour.ĭried over burning pine, thereby developing a strong smoky flavour.Ī higher grade version of Zhengshan xiaozhong (aka. The king of the Fujian Artisan Black Teas. Often, different regions are known for producing teas with characteristic flavours. ![]() Generally, unblended black teas are named after the region in which they are produced. For this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in Mongolia, Tibet and Siberia well into the 19th century. While green tea usually loses its flavour within a year, black tea retains its flavour for several years. Similar variants are also available in South Asian countries. Today, the drink is widespread throughout East and Southeast Asia, both in consumption and harvesting, including in China, Japan, Korea and Singapore. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced.įirst originating in China, the beverage's name there is hong cha ( Chinese: 紅茶, "red tea") due to the color of the oxidized leaves when processed appropriately. sinensis), used for most other types of teas, and the large-leaved Assamese plant ( C. Two principal varieties of the species are used – the small-leaved Chinese variety plant ( C. All five types are made from leaves of the shrub (or small tree) Camellia sinensis, though Camellia taliensis is also used rarely. Black tea is generally stronger in flavour than other teas. Black tea (also literally translated as red tea from various East Asian languages), is a type of tea that is more oxidized than oolong, yellow, white and green teas. ![]()
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