Black tea can be differentiated by the subspecies of tea tree, origin and processing method. here we outlay a number of these key differentiators in a brief format. at Teabox we specialise in orthodox varieties (as opposed to CTC or LTC).

Subspecies of Tea

There are two subspecies of the tea tree, the smaller leafed Chinese variety that has been known to live hundereds of years and reach hights of about 3 meters. The Chinese tea tree has been used for centuries and after a long guarded history in its ancestral land has been exported to form the backbone of world tea production.

The other variety is the Assam tea plant, with a larger leaf and a distinct robust flavour this variety is the "new" kid on the block. Known amoungst locals in the Indian region after which it is named, it was only discovered by outsiders in the early 1800's when the Scottish trader Bruce Roberts befriended the tribesman and set apon a mission to popularise and introduce the Assam variety to the rest of the world. After some initial trepidation Assam tea gained its rightfull place and has become so greatly appreciated that it has been known to reach prices of 600 dollars per kg in auctions. Traditionally Assam has been cultured exclusively in its home region for black tea production, but due to world trends and the popularisation of greens and white teas throughout the West, many Assam producers have begun producing white and green tea offerings.

processing methods

This is arguably the single greatest determiner of tea quality and type. Just as an artist working with the same pallet as a layman is able to create exquisite works that would ellude the other, so too a master tea producer is able to bring out the fine character of the tea.

There are three primary processing methods employed in black tea production

CTC - Crush Tear Curl - a modern process introduced roughly 50 years ago, the idea in its application is somewhat simular to that of an espresso coffee. Maximise surface area by employing fine cut particles to ensure a fast infusing, strong and dark coloured liquor. The result is the fast food of tea, both in terms of time and flavour. This is not to say the method is without merit, the minute particles are economic to produce and easy to bag, making it the tea of choice for mass commercialisation. But there is a monumental sacrifice in quality, aroma and flavour.

LTP - Lawrie Tea Processor method, this process produces tea of simular quality to that of the CTC method and is largely comprable.

Orthodox- This is the time honoured method, comprising of 5 steps - withering, rolling, fermentation, drying, and sorting.

This method can be further seperated into broken leaf or full leaf grades. Broken leaf varieties are produced to ensure a greater degree if oxidation in the leaf by breaking up the cells. The result is a stronger infusion that has a darker liquor and is more suited to the addition of milk than its full leaf equivelant.

Typically the full leaf or broken leaf status of the tea can be determined by the appelation "F" or "B" in the grading. The strength of the infusion as well as the appearance of the wet leaf (more uniform and darker for broken leaf) also indicate the variety

Indian grading systems are not neccesarily an indication of quality as much as they are of the leaf size and appearance. Here is list of grades available in Orthodox production.

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