What we call 'black tea' is known in much of Asia as 'red tea'—referring more to the color in the cup than the blackened appearance of the fully oxidized leaves before brewing.
Liz Clayton drinks, photographs and writes about coffee and tea all over the world, though she pretends to live in Brooklyn, New York. She is the associate editor for the coffee website, Sprudge, and the author ofThe black teas of your distant memory may reside somewhere near the fond mental lobes that contain grandmothers, mothballs, and orange-infused-blends of tinned tea joined by little milk pitchers.
What we call "black tea" is known in much of Asia as "red tea"—referring more to the color in the cup than the blackened appearance of the fully oxidized leaves before brewing. It may also be useful to distinguish between the origins of black teas, such as Chinese and black teas of other origins, e.g. Africa, India and Sri Lanka . The difference in processing methods of these teas is reflected in their flavor, and affects the way in which you may choose to brew them.
That said, black teas can be brewed with just as much ease and versatility as any other—which is to say, go ahead andis also a fine way to experiment with black teas, though you'll want to dedicate a specific yixing to heavily oxidized teas like these—or even one specific type of black tea—since the pot is intentionally crafted to take on the flavors of the tea brewed in it over time.. .
As with all tea journeys, the final cup will tell you what you like most about each black tea, whether it's malty, creamy, orange, caramel or bright floral earthiness. Feel free to take all steeping guidelines as simply a beginner's road map, and play around with your time, dose and temperature...and try not to burn your tongue.Tea Technique: How to Steep White Tea
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