Black tea is withered, fully fermented and dried. Black tea least resembles the natural tea leaf. The manufacturing processes and varieties of black tea differ considerably among the various growing regions. Black teas should give a strong, hearty and bright, reddish or amber-colored brew.
- Assam (India) -- rich, bold aroma, full-bodied with a strong malty taste, and a clear, dark red brew. It is delicious with a spot of milk.
- Ceylon (Sri Lanka) -- very aromatic, golden-amber brew with a rich, full astringent flavor that is sometimes described as "fruity" or "biscuity." Goes great with a little milk.
- Darjeeling (India) -- the rarest and most prestigious of black teas. Its quality is excellent due to the growing climate and altitude. It has a distinct taste for each growing season; First Flush, light and astringent with an amazing aroma and a green muscatel, sometimes "flowery" taste, and Second Flush has a darker, more round, less astringent, and "fruitier" full-bodied flavor. Both provide varying degrees of muscatel and wood flavors, along with a rich, golden-red brew.
- Keemun (China) -- has a subtle orchid aroma and a rich, red brew. The flavor is mild with a hint of sweetness, full-bodied, and wine-like.
- Lapsang Souchong (China) -- a dark tea with a distinct smoky fragrance and flavor, due to the tea leaves being withered over open fires of pine. Gives a rich, red brew.
- Nilgiri (India) -- gives a bright and smooth, well-rounded, "fruity" mellow flavor.
- Yunnan (China) -- has a brisk, rich, slightly peppery or "spicy" taste with a pronounced floral aroma. Named the "mocha of tea" it has a red-amber color, and is full-bodied.
Source : articlesbase
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