Choose your favorite black tea. With the improvement in people’s living standards, more and more people drink milk tea. But some health-conscious people don’t like to buy milk tea from outside. We can make milk tea by ourselves. Adding black tea to milk tea makes it taste better. But what black tea is better than milk tea?
How Does Black Tea be Categorized?
Black tea is divided into red broken tea, small kinds of black tea, and Gongfu black tea, making milk tea generally uses crushed black tea, because crushed black tea is chopped and processed granular tea, making milk tea will have a relatively strong tea taste, so it is more suitable for making milk tea.
The most suitable area for crushed black tea growth is in the upper tropics, therefore the quality of black tea in India, Kenya, and so on is the best. In our country, the best quality black tea is the big-leaf black tea of Yunnan, Guangdong, Guangxi, and Fujian only. In addition, Gongfu black tea can also be used instead of crushed black tea to make milk tea, which is also the best large-leaf kung fu tea produced in Yunnan.
Crushed black tea is a kind of granular tea that has been chopped and processed. The soluble substances are simply leached during tea brewing, and its flavor is characterized as “strong and fresh”. After the tea is soaked well and milk is added, the milk tea has a strong tea flavor. The small kind of black tea and the time black tea belongs to bar tea. The soluble substance is not easy to leach when making tea, and the taste is thicker.
Where Are Black Tea Coming From?
After adding milk, the milk taste in the milk tea is heavy and the tea taste is weak, so the milk tea is usually made of crushed black tea, which is the main sales area of black tea in Britain and the United States, and other western countries, and their black tea consumption is mainly based on crushed black tea with milk, juice, sugar and other drinking methods.
Crushed black tea is produced in India, Sri Lanka, Kenya, and other tropical countries with the best quality and the highest output value. In China, the black crushed tea with large leaf seed from Yunnan and the black crushed tea from Hainan has the best quality. The black crushed tea with large leaf seed from Yunnan processed in Guangdong, Guangxi, Fujian and other provinces have a slightly lower quality.
The red crushed tea with small leaf seeds processed in Sichuan, Anhui, Zhejiang, and other provinces has a low quality due to the low temperature and low degree of “strong and fresh”. Therefore, the best choice for making milk tea is broken red tea produced in the above tropical countries, or crushed black tea produced in Yunnan, China. If time black tea is used to replace crushed black tea, time black tea produced in Yunnan big leaf species can be used.
Which Kind of Black Tea Is Used for Bubble Milk Tea?
Worldwide, the most suitable black teas for milk tea are Assam from India and Ceylon from Sri Lanka. Assam black tea leaves are thin and flat, dark brown in shape, dark red and slightly brown in soup color, with a light caramel flavor, rich taste, and sweet aftertaste. Ceylon black tea, on the other hand, is usually russet, and the best soup noodles have golden rings, like a coronation. Its flavor is stimulating, revealing such as mint, lily of the valley aroma, taste mellow, although bitter, but sweet aftertaste.
A cup of milk tea looks easy to make, but its formula and materials are the best choice after countless experiments, which embodies the painstaking effort and sweat of the research team, and is far from mixing tea and milk together.
Types of Black Tea: A Geo-Sensory Topography Beyond Monochromatic Perspectives
Beneath the ostensibly unidimensional nomenclature of “Black Tea” lurks a scintillating constellation of varietals, each bespeaking a unique terroir and yielding a plethora of sensorial tapestries. The varietals—from Assam’s malty effulgence to Darjeeling’s ethereal floral tenor and Ceylon’s citrus-infused vivacity—evoke landscapes as disparate as the verdant plains of Assam and the towering Himalayan elevations. Each variety serves as an ambrosial ambassador of its geocultural locus, encapsulating the nuances of climate, elevation, and even the very soul of the soil whence it originates.
Take, for instance, the robust Assam variety, hailing from its eponymous region in Northeastern India. This black tea iteration is replete with a malty sonority and corporeal depth, serving often as the sturdy fulcrum in iconic blends such as English Breakfast. In stark counterpoint stands Darjeeling, a tea imbued with an ethereal lightness and suffused with a muscatel sweetness, the provenance of which is the craggy elevations of the Himalayas. Ceylon tea—originating from the Sri Lankan archipelago—marks its distinct identity with brisk, citrusy notes, thus providing a refreshing deviation from its continental cousins. These are not merely disparate flavors, but sensorial geographies unto themselves, serving as a liquid atlas for the discerning palate.
The Flavor Complexity: Deciphering the Symbiotic Interplay of Phytochemical Conjurations
Navigating the labyrinthine corridors of black tea’s flavor spectrums requires a nuanced understanding of its intricate phytochemical make-up. Within each sip is an esoteric dialog between myriad compounds like tannins, polyphenols, and amino acids. These chemical arbiters serve as both the creators and custodians of the tapestry of taste notes—from the veiled whisper of nuttiness to the unabashed proclamation of floral exuberance—each intricately woven into the tea’s complex molecular structure.
Tannins, the astringency-inducing bioflavonoids, act as the textual counterpoint to black tea’s multifaceted flavor composition, grounding its sweeter, fruiter profiles in a more corporeal, tactile experience. Polyphenols, conversely, contribute not merely to the tea’s nuanced flavor dynamics, but also ply it with an antioxidant-rich profile, thus dovetailing health and hedonism in a single sip. Amino acids, such as theanine, contribute to a unique neuro-sensory experience by invoking states of simultaneous alertness and relaxation. In aggregate, these compounds orchestrate a complex biochemical symphony, imbuing black tea with a depth and versatility that belies its seemingly simple appearance. Thus, the act of savoring black tea metamorphoses into an intricate dance of sensory and cerebral discovery, an aesthetic and intellectual quest infused in each complex infusion.
Black Tea vs. Other Teas: A Disquisition on Phytochemical Taxonomy and Sensory Divergence
Positioned at one apex of the tea taxonomical polygon, black tea enacts a compelling dialectic with its leafy kin, such as green, white, and oolong teas. Despite sharing the same maternal genesis—Camellia sinensis—each deviates along distinct phytochemical trajectories, catalyzed by divergent processing rituals, thereby culminating in a distinct organoleptic identity.
Green tea, for example, skirts the oxidative process almost entirely, preserving its greenish-hued catechins and imparting a light, herbaceous palate. White tea—the least processed of the lot—opts for an ascetic sun-wilting, maintaining its near-infantile leaf integrity and gifting it a delicate, nectar-like flavor profile. Oolong tea, that enigmatic chimera, oscillates between green and black, manifesting a partial oxidation that invokes floral highs and creamy lows. Black tea, however, welcomes full oxidation, an alchemic transmutation that darkens its leaves and amplifies its complexity, granting it a robust body and a symphony of flavors from malty to smoky.
The Art of Brewing: A Chrono-Thermal Alchemy for Sensory Epiphany
To distill the hidden essences within the recesses of black tea’s molecular makeup demands a sacred alchemy of time and temperature. The specificity of this alchemical brew chart delineates the cartography of your sensory journey; thus, any imprecision veers your expedition toward unpalatable avenues of bitterness or insipidity.
For most black teas, boiling water serves as the optimal solvent. Yet, for those looking to navigate the nuanced aromatics of a finer Darjeeling or a high-grown Ceylon, a slightly subdued temperature range—between 200°F to 210°F—proves more charitable. As for steeping, the standard timespan oscillates between 3 to 5 minutes, dependent, of course, on the dimensional geometry of the leaf cut and the existential mood you seek to evoke. An abridged steeping time will summon a lighter, more ethereal being, whereas an extended infusion manifests a bolder, more assertive entity. The sacral nature of this process transcends mere ritual, metamorphosing into an ontological exercise in controlling essence via time and elemental fire. A well-brewed cup of black tea thus becomes a liquid testament to the brewer’s intimate dance with the dual vectors of chrono-thermal dynamics.
Choose Your Best Black Tea for Bubble Tea!
Good milk tea, is generally by a variety of tea, a single black tea to make a good milk tea is more laborious, this industry is more particular about the taste of tea people will feel Assam, Qi Hong, Darjeeling, and others fragrant black tea is more suitable for making milk tea. To make a good milk tea, not all the tea is mixed in all the time, but according to the characteristics of various tea, you have the auxiliary materials (creamer, sugar water), and local tastes, to match.
To make milk tea, choose India’s Assam black tea to make a better taste because that tea is thicker and stronger. Assam black tea and milk are the closest partners, clean drink Assam, but it seems to taste strong and heavy, but when you combine Assam with milk, a fantastic taste will come out with tea aroma and milk aroma.
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