W. Kandinsky, No Title, watercolors

History of Tea : Black Tea

The tea which has been fully oxidized or fermented and yields a hearty-flavored, amber brew. The Chinese call this "red tea" (hung - ch'a).

• English Breakfast Tea
The prototype of this most popular of all teas was developed over a hundred years ago by the Scottish Tea Master Drysdale in Edinburgh It was marketed simply as "Breakfast Tea". It became popular in England due to the craze Queen Victoria created for things Scottish (the summer home of Victoria and Albert was the Highland castle of Balmoral). Tea shops in London, however, changed the name and marketed it as "English Breakfast Tea". It is a blend of fine black teas from India and Ceylon, often including some Keemun tea. Many tea authorities suggest that the Keemun tea blended with milk creates a bouquet that reminds people of "toast hot from the oven" and maybe the original source for the name. It should be offered with milk or lemon. (One never serves lemon to a guest if they request milk-the lemon is never used. It would curdle the milk.) It may also be used to brew iced tea.
• Earl Grey
Earl Grey (1764-1845) was an actual person who, though he was prime minister of England under William IV , is better remembered for the tea named after him. Tea legends say the blend was given to him by a Chinese Mandarin seeking to influence trade relations. By another legend, he gave to the earl the recipe in gratitude for saving his life. This is unlikely, especially since the bergamot orange is unknown in China. A smoky tea with a hint of sweetness to it, it is served plain and is the second most popular tea in the world today. It is generally a blend of black teas and bergamot oil. The Chinese bitter orange, citrus aurantium, besides being introduced in Spain and Sicily was also grown on the Italian mainland around Bergamo in Calabria where it gradually changed its form to citrus aurantium sub-species, bergamot. During the 18th and 19th centuries the oil from bergamot was used to flavour snuff and gin and subsequently tea. The likely connection is that during the Earl's time, the Greek island of Corfu was the world's leading market for bergamot oil as well as the Mediterranean base for the British Royal Navy Although the Earl wasn't in the Navy, some of his friends may have introduced him to the oil or maybe there was a fortunate accident. Another likely explanation of Earl Grey's link to the tea lies in the fact that when tea was coming to public attention he was an extremely popular reforming prime minister of Britain.

For generations, the tea firms of Twinings and Jacksons have been arguing over which firm was used by the Earl to blend his tea. In a way, the question became superfluous when Twinings bought out Jacksons in 1990.

Earl Grey Teas

British Royal Navy - official site

• Darjeeling
  Refers to tea grown in this mountain area of India. The mountain altitude and gentle misting rains of the region, produce a unique full bodied but light with a subtly lingering aroma reminiscent of Muscatel. Reserved for afternoon use, it is traditionally offered to guests plain. One might take a lemon with it, if the Darjeeling were of the highest grade, but never milk. (Milk would "bury" the very qualities that make it unique.)

  Darjeeling Tea Network

• Keemun
  Is the most famous of China's black teas. Because of its subtle and complex nature, it is considered the "burgundy of teas". It is a mellow tea that will stand alone as well as support sugar and/or milk. Because of its "wine-like" quality, lemon should not be offered as the combined tastes are too tart. In 1875 a young entrepreneur, Yu Quianchen, began producing black tea in the county of Qimenin southwestern Anhui province of China, where before only average quality green tea had been produced. Since then Keemun has gained a reputation for an indescribable flavor, with hints of smoky pine, orchid, crushed apple and a rich sweet taste.
• Pu-er
  Pu-er teas are post "fermented" (oxidized) teas. Teas which are allowed to fully fermented and then water is sprinkled on the leaves to allow them to ferment again are known as post-fermented tea. They are named after a tea-trading town by the same name in China's southern Yunnan province. The leaf used is from the broad leaf variety. It is well known and respected for it's medicinal uses of lowering cholesterol, expelling toxins, combating heat in the body, and general fatigue. This tea is oxidized to a degree that lies between oolong and black teas. The leaves are withered, rolled; fermented and dried using similar methods but are then left to age in cool cellars. Sometimes the leaves are steamed after drying or pressed into forms and then dried. Pu-er can be aged from anywhere from one to sixty or more years, generally the more aged the more preferred. Its flavor has an elemental or earthy smooth taste that is quite distinct and appreciated.