Art of Tea
Oxidation and Factors Affecting Black Tea Taste
Black tea is distinguished from other tea types due to its high concentration of condensed catechins, which are polyphenols formed during the oxidation process. The production of black tea involves several key steps, including withering, rolling, oxidization, and drying. In other words, the oxidation process is a crucial step in the production of black tea, and it sets it apart from other types of tea.
Oxidation
Black tea’s flavor is influenced by the length and time of oxidation. Crafting a perfect black tea requires an artful approach because the flavor profile develops quickly during oxidation but can disappear quickly as well. Six factors impact the oxidation of tea leaves, and consequently, the taste of the black tea.
Firstly, the prime temperature for oxidation is around 84°F (29°C), but fluctuations in temperature can affect the amount of moisture the leaf loses and the type of catechins that oxidize.
Secondly, withering consistency and strength impact catechin oxidation, and uneven withering can lead to different tea tastes.
Thirdly, the size and subtleness of a leaf can affect the reaction time of its catechins with oxygen.
Fourthly, mixing different cultivars or leaves from different areas can lead to uneven oxidation and inconsistent taste and quality.
Fifthly, a tea master must evaluate briskness, brightness, astringency, and strength during oxidation because each taste characteristic emerges and disappears at different stages of the oxidation process.
Finally, environmental conditions like oxygen levels, room temperature, breezes, and other contaminants affect the consistency of overall oxidation.
Other variables affecting taste of black tea
The taste and quality of black tea are influenced by various factors, including the amount of soluble matter present in the tea leaf. During the oxidation process, the soluble matter in the leaf undergoes a transformation, resulting in unique flavors and aromas. The quantity of soluble matter present in a tea leaf is determined not only by the cultivar used but also by the land in which it was grown. Different cultivars and regions have varying levels of soluble matter in their leaves, contributing to the distinct taste and quality of each black tea.
Evaluating black tea
When evaluating the quality of black tea, a key factor is the tightness of the leaf roll. Higher-grade black teas typically have tightly and uniformly rolled leaves, while lower-grade teas tend to have loosely and inconsistently rolled leaves. However, the tightness of the roll mainly affects the ease of steeping the tea rather than its taste. Therefore, the quality of the tea’s taste should not be solely judged by the tightness of the leaf roll. It is not uncommon for people to prefer the taste of loosely rolled black teas over more expensive or highly graded ones that have tightly rolled leaves.
South Asian classification
During the twentieth century, Indian black tea became dominant in the global tea market. Consequently, grading black teas has become a complex process, with terminology that is only understood by tea traders who participate in world tea auctions.
The English/Indian system for grading tea is based on a hierarchy of words that describe the visual characteristics of the tea leaves. The first letter of each word is used to create an acronym, which designates the tea’s grade. This system is based on the benchmark grade of “orange pekoe” (OP). Teas graded above OP are considered to be of higher quality, while teas with an acronym below OP are considered to be of lower quality. However, the system can be difficult to comprehend since the benchmark grade, OP, has nothing to do with the tea’s color or flavor, despite the use of the word “orange.” Rather, it simply means that the black tea is made up of whole leaves (not dust or fannings) and does not contain orange-colored leaves.
Although most tea auctions in former colonial territories have closed down, this grading system continues to exist. The reasons for its continued use are unclear. However, it is evident that the system’s complexity makes it difficult for many to comprehend.
| SFTGFOP-1 | Super Fine Tippy Golden Flowery Orange Pekoe-Grade 1 |
| SFTGFOP | Super Fine Tippy Golden Flowery Orange Pekoe |
| FTGFOP | Fine Tippy Golden Flowery Orange Pekoe |
| TGFOP | Tippy Golden Flowery Orange Pekoe |
| GFOP | Golden Flowery Orange Pekoe |
| FOP | Flowery Orange Pekoe |
| OP | Orange Pekoe (benchmark) |
| BOP | Broken Orange Pekoe |
| FBOP | Flowery Broken Orange Pekoe |
| TGBOP | Tippy Golden Broken Orange Pekoe |
| BOPF | Broken Orange Pekoe Fannings |
| BOPD | Broken Orange Pekoe Dust |
Black tea is distinguished from other tea types due to its high concentration of condensed catechins, which are polyphenols formed during the oxidation process. The production of black tea involves several key steps, including withering, rolling, oxidization, and drying. In other words, the oxidation process is a crucial step in the production of black tea, and it sets it apart from other types of tea.
Oxidation
Black tea’s flavor is influenced by the length and time of oxidation. Crafting a perfect black tea requires an artful approach because the flavor profile develops quickly during oxidation but can disappear quickly as well. Six factors impact the oxidation of tea leaves, and consequently, the taste of the black tea.
Firstly, the prime temperature for oxidation is around 84°F (29°C), but fluctuations in temperature can affect the amount of moisture the leaf loses and the type of catechins that oxidize.
Secondly, withering consistency and strength impact catechin oxidation, and uneven withering can lead to different tea tastes.
Thirdly, the size and subtleness of a leaf can affect the reaction time of its catechins with oxygen.
Fourthly, mixing different cultivars or leaves from different areas can lead to uneven oxidation and inconsistent taste and quality.
Fifthly, a tea master must evaluate briskness, brightness, astringency, and strength during oxidation because each taste characteristic emerges and disappears at different stages of the oxidation process.
Finally, environmental conditions like oxygen levels, room temperature, breezes, and other contaminants affect the consistency of overall oxidation.
Other variables affecting taste of black tea
The taste and quality of black tea are influenced by various factors, including the amount of soluble matter present in the tea leaf. During the oxidation process, the soluble matter in the leaf undergoes a transformation, resulting in unique flavors and aromas. The quantity of soluble matter present in a tea leaf is determined not only by the cultivar used but also by the land in which it was grown. Different cultivars and regions have varying levels of soluble matter in their leaves, contributing to the distinct taste and quality of each black tea.
Evaluating black tea
When evaluating the quality of black tea, a key factor is the tightness of the leaf roll. Higher-grade black teas typically have tightly and uniformly rolled leaves, while lower-grade teas tend to have loosely and inconsistently rolled leaves. However, the tightness of the roll mainly affects the ease of steeping the tea rather than its taste. Therefore, the quality of the tea’s taste should not be solely judged by the tightness of the leaf roll. It is not uncommon for people to prefer the taste of loosely rolled black teas over more expensive or highly graded ones that have tightly rolled leaves.
South Asian classification
During the twentieth century, Indian black tea became dominant in the global tea market. Consequently, grading black teas has become a complex process, with terminology that is only understood by tea traders who participate in world tea auctions.
The English/Indian system for grading tea is based on a hierarchy of words that describe the visual characteristics of the tea leaves. The first letter of each word is used to create an acronym, which designates the tea’s grade. This system is based on the benchmark grade of “orange pekoe” (OP). Teas graded above OP are considered to be of higher quality, while teas with an acronym below OP are considered to be of lower quality. However, the system can be difficult to comprehend since the benchmark grade, OP, has nothing to do with the tea’s color or flavor, despite the use of the word “orange.” Rather, it simply means that the black tea is made up of whole leaves (not dust or fannings) and does not contain orange-colored leaves.
Although most tea auctions in former colonial territories have closed down, this grading system continues to exist. The reasons for its continued use are unclear. However, it is evident that the system’s complexity makes it difficult for many to comprehend.
| SFTGFOP-1 | Super Fine Tippy Golden Flowery Orange Pekoe-Grade 1 |
| SFTGFOP | Super Fine Tippy Golden Flowery Orange Pekoe |
| FTGFOP | Fine Tippy Golden Flowery Orange Pekoe |
| TGFOP | Tippy Golden Flowery Orange Pekoe |
| GFOP | Golden Flowery Orange Pekoe |
| FOP | Flowery Orange Pekoe |
| OP | Orange Pekoe (benchmark) |
| BOP | Broken Orange Pekoe |
| FBOP | Flowery Broken Orange Pekoe |
| TGBOP | Tippy Golden Broken Orange Pekoe |
| BOPF | Broken Orange Pekoe Fannings |
| BOPD | Broken Orange Pekoe Dust |