How to Make China Black Tea

The first step in making China black tea after plucking the leaves is to allow them to wither. Next comes rolling, the purpose of which is to break open the surface of the leaves and allow the remaining moisture or sap to escape and coat the surface of the leaves. This sap is what contains the polyphenols or tannins, which are said to be powerful antioxidants and give teas their health benefits.

After rolling, the leaves are exposed to the air and controlled conditions of heat and humidity to oxidize or ferment them. In the process, the polyphenols are oxidized as well and transform into compounds called theaflavins, which gives the leaves a bright coppery red color. Another chemical reaction occurs and the theaflavins form into another compound called thearubigins, which ultimately render China black tea its final dark brown or black color.
The theaflavins are also associated with the "brisk" flavor and brightness of China black tea. The thearubigins, on the other hand, are responsible for the tea's strength and color. After a few hours, when oxidation is complete, the aroma of China black tea changes from a "leafy" smell to a "fruity" one.

The last step is drying and firing. This is when China black tea is subjected to extreme heat - sometimes in an open fire - in order to change the color of the leaves to its characteristic black color.
China Black Tea Types

* Ching Wo (Fujian Province) - includes Lapsang Souchong and Panyang
* Dayeh (Yunnan Province)
* Dian Hong (Yunnan Province)
* Hainan (Island of Hainan, South China Sea)
* Keemun (Keemun County, Anhui Province) - includes Mao Feng, Hao-Ya, and Ji Hong
* Orange Pekoe
* Pingsuey (Lung Ching, Hangzhou district of Zhejiang Province)
* Yi Chang (Hubei Province)
* Yunnan
* Zao Bei Jian (Sichuan Province)

Source : articlesbase