China has over three thousand years of history in tea drinking and black tea was first recorded in the ancient Chinese classics on medicine Ben Cao Gang Mu (Compendium of Materia Medica) written by Li Shizhen, which was completed between 1552 and 1578. Black tea is made from tender and fresh shoots of tea trees after light fermentation and drying. After it is soaked in boiled water, the curved tea leaves stretch out and the drink shows a bright red color with fresh fragrance.
A plate of Chinese black tea and a glass of brewed tea. /CFP
Chinese black tea was exported to Europe in 1610 and became a favorite drink among royalty and nobility in Great Britain. Along with British colonization around the globe, black tea was introduced to India in the 19th century with some changes in both processing and taste.
Milk and sugar are often added to Indian black tea. /CFP
Since then, India has planted tea trees. The locals pick big leaves and ferment them deeply. After drying, the tea leaves shrink into small balls. After being brewed, the Indian black tea shows a deep red and has a slight bitter taste. Local people usually add milk or sugar to blend the flavor.