Types of Tea: Black Tea Blends

Black tea requires extensive oxidation during process, which gives the brew a more robust taste and higher caffeine level.

The area or province where the tea is grown usually determines the name of the tea. Flavor is affected by differences in soil, climate and landscape, giving teas from different regions distinct characters.

The Chinese have been growing and drinking different types of tea for more than five thousand years, and a large part of the world’s tea is still grown in China.

Yet now you can buy black tea varieties from many other countries including India, Nepal, Africa, Turkey and South America.

Below is a sample of some of the more well-known types of tea:

China

The best known China tea is probably Lapsang Souchong. Lapsang is dried over pine wood fires and retains a singular smoky taste from the process. Another well known tea is Yunnan, which is grown in the south of China.

It's rich and malty taste goes well with milk. Keemun takes great care and skill to produce – the leaves are dried without breaking. The tea has a rich tan color and a slightly nutty flavor.

India

Assam is the most famous Indian tea, a strong tea with a malty and full bodied taste. Breakfast tea is often Assam.

From the foothills of the Himalayas comes Darjeeling, often called the "champagne of teas" – it has a delicate taste. Ceylon tea from Sri Lanka is known for having a clean and bright flavor.

Tea can be grown all year round because of the unique climate in Sri Lanka.

Africa

Countries like Kenya, Malawi and Zimbabwe now produce around a third of the world’s tea. Teas from Kenya are described as bright and colorful, and have a pleasant taste.

Africa has been growing different types of tea for only around a hundred years, but because of the good climate and new technology, produces tea of such consistent quality that African tea is added to many of the most popular blends today.

This article was written by Corinne Waldon of The Tea Spot.

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