Tea Processing: Black Teas

Explore all of the types of tea processing with Royal New York. Processing of black teas most likely started in the Wuyi Mountains of Fujian by mistake. Black teas ultimately became popular in England in the 1700s under the names Bohea, Congou, and Souchong. These refer to Wuyi, Gongfu, and Xiao Zhong teas, respectively. Today, black teas are consumed around the world and produced across Asia and Africa.

Black Teas: The Process

Step 1: Plucking / Picking Black Teas

Plucking or picking will generally occur in the spring. The first flush or budding is typically the most delicate. These fresh young buds and 1-2 leaves produce high quality teas, but many black teas will use older and larger leaves.

Step 2: Withering

Withering is the partial drying of the leaves to 50-60% moisture. The loss of moisture softens the leaves. Because of this specialty tea producers can roll and shape the tea without breaking. The rate of withering will impact the final flavor and can be manipulated by doing so in the sun or moving the tea indoors into cool environments.

Step 3: Macerating

Macerating or bruising the tea is important in breaking down the cells and releasing enzymes to accelerate oxidation. Specialty tea producers primarily macerate the tea by compressing and rolling the leaves in machines. However, sometimes they do this by hand.

Step 4: Oxidation

Black teas are the most heavily oxidized. In China, specialty tea producers pile the tea and cover in damp cloths for several hours. As a result, the leaves are broken down from the enzymes that are released during maceration. Oxidation occurs more quickly in India, where they place the tea on trays in humid, climate controlled oxidation chambers.

Step 5: Drying

Drying halts the oxidation of the leaves. This process typically involves hot air dryers on conveyor belts. Alternatively, they may dry it by firing in a pan.

Step 6: Sorting Black Teas

Specialty tea producers sort orthodox tea by size after drying. They shake broken leaves through screens. With this process, the biggest leaves will remain on top while fannings and dust falls to the bottom.

Sorting Vocabulary Finest – Highest portion of buds
Tippy – Higher portion buds
Golden – High portion of buds
Flowery – Has some buds

Sorting Grades – Descending in Quality
FTGFOP – Finest Tippy Golden Flowery Orange Pekoe
TGFOP – Tippy Golden Flowery Orange Pekoe
GFOP – Golden Flowery Orange Pekoe
FOP – Flowery Orange Pekoe
OP – Orange Pekoe
BOP – Broken Orange Pekoe