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Black tea is one of the most popular hot drinks in many countries of the world and is an excellent alternative to energy drinks or coffee, because it is not only low in calories and without sugar and fat, but also has many properties and the caffeine it contains. The history of tea dates back to ancient China, almost 5,000 years ago. In addition to its edible and therapeutic uses, black tea is also used in the dyeing industry. In ancient times, black tea was considered one of the most expensive and luxurious beverages and was drunk mainly in royal courts and on important occasions. This popular drink is a combination of dried tea leaves and hot water, which gives a pleasant taste and aroma. Tea is also very popular in Iran and is one of the main drinks at breakfast and evening meals, as well as at all festivals and gatherings.
Characteristics of tea
Tea is an aromatic beverage prepared by pouring hot or boiling water over the roasted or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia, probably originating from the border region between southwest China and northern Myanmar. Tea is the most popular beverage in the world after water. In ancient times, the word tea was used for this drink in southern China and northern India. For this reason, this name entered unchanged into the language of the peoples of the Middle East and North Africa, but in the North Chinese language tea had another name and was pronounced as tea, and with the same name it entered into the culture and grammar of Europeans. This plant belongs to the camellia family and the tea family. Camellia is an evergreen tree that grows in tropical and humid regions. The wild form reaches a height of up to 15 meters, but is usually kept to the height of tea bushes by pruning.
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The leaves of Camellia sinensis are pointed and elongated and the leaf edges are serrated. The tea plant’s area of origin extends from northern Burma (Myanmar) to the southern Chinese provinces of Yunnan and Sichuan. Most tea is grown in eastern and southern China, northern Myanmar, and the Indian region of Assam state. Some varieties of tea also grow naturally in eastern and southeastern China. The tea plant first became known in China and from there found its way to other continents and countries. After China, the cultivation of this plant spread to Japan and India, and in the 17th century tea was brought to Europe by the Dutch. In Russia, this plant was cultivated in 1885 in a region called Caucasus. Today, tea is very popular in Iran, but tea consumption in Iran dates back to less than two centuries.
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The leaves of Camellia sinensis are pointed and elongated and the leaf edges are serrated. The tea plant’s area of origin extends from northern Burma (Myanmar) to the southern Chinese provinces of Yunnan and Sichuan. Most tea is grown in eastern and southern China, northern Myanmar, and the Indian region of Assam state. Some varieties of tea also grow naturally in eastern and southeastern China. The tea plant first became known in China and from there found its way to other continents and countries. After China, the cultivation of this plant spread to Japan and India, and in the 17th century tea was brought to Europe by the Dutch. In Russia, this plant was cultivated in 1885 in a region called Caucasus. Today, tea is very popular in Iran, but tea consumption in Iran dates back to less than two centuries.
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Tea with international code (HS code): 090240 (packages of more than 3 kg) and 090230 (packages of less than 3 kg) is known in the world.
Benefits of black tea and its nutritional value
Black tea holds a special place in traditional medicine, and before it was consumed as a beverage, it was used for medicinal purposes. Black tea is rich in antioxidants and vitamins, which are very useful for health. The vitamins iron, magnesium, phosphorus, potassium, sodium, zinc, copper and manganese contained in black tea are effective for strengthening hair. Antioxidants and polyphenols contained in black tea also prevent premature aging and give freshness to the skin. In addition, this substance, together with tannin, destroys harmful bacteria that cause tooth decay and reduces bad breath.
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The presence of vitamins (B9, B5, B4, B2) in black tea increases the body’s immunity, strengthens the defense system and prevents the occurrence of many diseases. Consumption of black tea is very helpful in detoxification and purification of the body. For this reason, black tea is the second recommended drink after water. Caffeine contained in tea increases the level of energy and happiness, thus eliminating fatigue. Moreover, this substance increases metabolism in the body, which leads to fat burning and weight loss. Black tea has a relaxing and anti-stress effect, and the presence of amino acids in it helps to reduce stress and increase concentration.
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Black tea lowers cholesterol levels, preventing heart disease. According to research, drinking 3 cups of tea a day helps improve heart health and function. It is also suitable for diabetics. Consumption of black tea helps reduce some cancers such as lung and bladder cancer. It is also useful for the digestive system. Black tea acts as a probiotic and improves the digestive process. Due to its antimicrobial properties, it eliminates harmful substances in the digestive system and strengthens the beneficial bacteria in the intestines.
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How is black tea made?
– The first step is picking the leaves of the plant. There should be two green leaves on a short stem with a white bud in the middle.
– The second step is to extract the moisture from the leaves using two traditional and modern methods. In the traditional method, the leaves are spread on a net to absorb the moisture naturally. In the modern method, the leaves are spread on a wire net and the moisture is reduced by the wind from the air conditioner. This method takes less time than the traditional method.
– The next step is to roll and twist the leaves, releasing the enzymes that cause the leaves to oxidize. This is done in two ways:
1) Orthodox method: in this method, the leaves are crushed with a pestle so that their cellular fluid is released and mixed with atmospheric oxygen. As a result, it reacts and oxidizes. This step is done three times and each time for 30 minutes until the leaves finally become dark and small.
2) CTC method (informal): In this method, the leaves are rotated in a chamber for 30 minutes and then placed in a cylindrical container with spikes until the leaves are separated from the stems and the thick parts of the leaves rotate more to be crushed.
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– -The fourth step is fermentation. In this step, the leaves are spread on a plate in rooms with a temperature of 40 degrees for 2 to 3 hours and sprinkled with water drop by drop. At this stage, the leaves turn red or brown.
– -In the fifth step, the final stage of fermentation, the red leaves are placed on the metal plates of dryers placed parallel to each other so that the leaves are exposed to 80 degrees hot air for 20 minutes. Then they are dried at 90 degrees until the color of the leaves turns black.
– In the final step, the dried tea leaves are placed on moving rails to sift and separate them by size and quality.
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Suggested article: Iran export potential: export of dried fruits
Types of tea
There are more than a hundred types of tea in the world. Various factors influence the appearance, color, and taste of tea. Some teas are made from other types of plants or are a combination of several types of plants. Some are made from dried fruits. Some are harvested in early spring, others in summer and fall. However, the main reason for the differences between teas is the method of harvesting and the degree of oxidation or processing. Some teas are allowed to oxidize, while others must be dried naturally in the sun. Oxidation of tea begins after the leaf is separated from the stem, and its extent depends on how the tea leaf is processed. The teas produced from the Camellia sinensis plant are placed in 6 categories:
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- Black tea: this type of tea is most commonly consumed in the West and East of the world. Black tea is made from completely oxidized tea leaves. After the leaves decompose with their tissues, they are exposed to air to oxidize. This prolongation of the oxidation process causes the strong aroma and dark color of this tea, which is reddish to dark brown. The time of year and the place where the plant grows also affect its aroma and flavor. China is one of the largest black tea producers in the world. In 226 g of this tea there are about 40 to 60 mg of caffeine.
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- Green tea: Green tea has less caffeine than black tea and has a relaxing and fun effect. Chinese green tea contains about 30 to 35 mg of caffeine in 226 g. In the same amount, 25 to 30 mg of caffeine is found in Japanese green tea. After harvesting, the leaves are treated with heat or steam to destroy the enzymes that react with oxygen and cause oxidation so that the leaves do not oxidize during drying and retain their green color. Because it is not oxidized, it contains large amounts of flavonoids and antioxidants and has many beneficial properties for the body. The taste of this tea depends on where it is grown and how it is processed, but in general it has a bitter taste and a pleasant aroma.
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- Yellow tea: Yellow tea is less known and slightly more expensive than other teas. The processing steps of yellow tea are similar to those of green tea, but with one additional step, which is the drying of the tea leaves. At this stage, the leaves are slowly oxidized at a low rate, and the oxidation process is not done by the plant’s own enzymes, but by microbial fermentation. This method of oxidation leads to a yellow coloration of the leaves and has a very mild taste compared to green tea, but does not have the aroma of green tea.
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- White tea: The leaves of this type of tea are only slightly processed. White tea is obtained from the young, white-haired leaves of the plant. These leaves are dried in natural sunlight and do not oxidize. For this reason, they retain their white color. Since it oxidizes less than other teas, its caffeine content is also very low, but it contains the most antioxidants among other teas. The taste and appearance of the tea is similar to that of water, but after a while you notice a slightly sweet taste in your mouth. The Chinese province of Fujian is the center of white tea cultivation in the world.
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- Oolong tea: this type of tea is between black and green tea in terms of production method. The leaves of this tea are partially oxidized, and the freshness of green tea also has the physical and aromatic characteristics of black tea. The caffeine content is also average and is between the caffeine content of black and green tea. The longer the oxidation time of this tea, the more it resembles black tea, and the shorter the oxidation time, the more it resembles green tea. This tea is also known as black dragon. The center of cultivation of this type of tea is in the countries of Taiwan and China.
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- Puerah tea: this tea is obtained by a special and long-term fermentation of green tea. Its fermentation period is between 6 months and 1 year. To produce this tea, the green leaves are heated and then pressed into a mold. After the mentioned period of time and as a result of microbial fermentation, this tea is produced. At first, this tea resembles green tea, but with time and due to microbial fermentation, its color and taste change. Puerh tea has a spicy taste and darker color than black tea.
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Iranian tea
Among all teas in the world, Iranian tea is one of the best, healthiest and highest quality teas. Due to the mountainous climate in the tea growing region of Iran, not only is the aroma and taste of the tea better, but the number of plant pests is less and the use of pesticides is minimal. The way tea leaves are harvested from different parts of the tea bush in Iran has resulted in different types of black tea in Iran. Manual harvesting involves picking the buds and young leaves, which increases the quality of the product, while mechanical harvesting involves picking the leaves from the upper part of the bush.
There are different types of black tea depending on how it is arranged in Iran:
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- Sargol tea: Sargol tea is one of the best Iranian teas, made by harvesting freshly blossomed buds and small young leaves of the plant and picked by hand. The brewing time is short, the color after brewing is striking and the taste and aroma are gassy, bitter and spicy. Its unique aroma and flavor have made it more expensive than other Iranian teas and exportable.
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2. Momtaz tea: It is another type of high quality Iranian tea that has milder taste, less bitter and lower quality than Sargol tea. However, it has a higher status in terms of production. Most Iranians consume this type of tea. A combination of buds and relatively broad central leaves of the shrub are used to produce this tea. This tea is moderately expensive.
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3-Ghalam tea: It is obtained from the stem and broad leaves of the tea bush and is also called pen tea because of its pen-like shape. The quality of this tea is lower than Sargol and premium tea and its price is low. It has a moderately bitter taste and is suitable for daily use.
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- Shekasteh tea: it is a combination of several types of tea grown in summer and autumn and therefore has a lower quality. Broken tea is called Shekasteh tea because it is the result of several varieties of tea and several harvests and has an irregular, fine and coarse appearance. Since it can be brewed quickly, has an acceptable color and is inexpensive, it is preferred by consumers.
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5. Barooti tea: it is made by sifting and separating the smaller leaves of other teas. Therefore, its quality depends on the original tea. The size of the seeds of this tea is smaller than that of broken tea and it is mostly used for making tea bags. This tea discolors faster than other teas and has a stronger aroma and flavor. However, due to the use of some additives, its long-term consumption is not recommended.
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There is another classification of Iranian tea based on the harvest time. According to this classification, spring tea (first harvest) is harvested in spring and has high quality, good aroma and taste. Summer tea (second harvest) is harvested in the summer season and has moderate quality and bitterness. Autumn tea (third harvest) is harvested in autumn and has less aroma and bitterness. Shekasteh tea and barooti are the result of harvesting this season and are used for tea bags.
Global black tea trade
In 2021, black tea in packages of more than 3 kg was the 939th most traded product in the world, with a total trade volume of $3.72 billion. Between 2020 and 2021, exports of black tea in packages of more than 3 kg increased by 2.85%, from $3.62 billion to $3.72 billion. Trade of black tea in packages of more than 3 kg accounts for 0.00018% of total world trade. In 2022, the export value of black tea in packages of more than 3 kg worldwide was 3,322,571 thousand dollars. The main exporting countries for this product were Kenya (1 million and 350 thousand US dollars), Sri Lanka (640 thousand US dollars), China (420 thousand US dollars), India (231 thousand US dollars) and Rwanda (101 thousand US dollars).
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In 2022, the value of imports of black tea in packages of more than 3 kg in the world amounted to 3,142,435 thousand US dollars. The countries that imported this product were Pakistan (558 thousand US dollars), England (277 thousand US dollars), Egypt (255 thousand US dollars), United Arab Emirates (204 thousand US dollars) and America (165 thousand US dollars).
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In 2021, black tea in packages of less than 3 kg was the 1401st traded product in the world, with a total trade volume of $2.07 billion. Between 2020 and 2021, exports of black tea in packages of less than 3 kg increased by 2.09%, from $2.03 billion to $2.07 billion. Trade in black tea in packages of less than 3 kg accounts for 0.000099% of total world trade.
In 2022, the export value of black tea in packages of less than 3 kg worldwide was 1,804,347 thousand US dollars. The main exporting countries for this product were Sri Lanka (544 thousand US dollars), China (212 thousand US dollars), Poland (183 thousand US dollars), India (115 thousand US dollars) and England (88 thousand US dollars).
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In 2022, the value of imports of black tea in packages of less than 3 kg worldwide was 1,668,454 thousand US dollars. The countries that imported this product were the United States (165 thousand US dollars), Iraq (97 thousand US dollars), Australia (92 thousand US dollars), Hong Kong (78 thousand US dollars) and Canada (69 thousand US dollars).
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Growing areas for black tea in the world
Tea is grown mainly in Asia and Africa, but also in South America and on the Black and Caspian Seas. The four largest tea growing countries are China, India, Kenya, and Sri Lanka, which together account for 75% of the world’s tea production.
Statistics of Iranian black tea exports to the world
The value of Iran’s exports of black tea in packages of more than 3 kg to the world in 2022 was $6,286 thousand, and Iran’s exports account for 0.2% of the world’s exports of this product. Iran ranks 25th in the world export of this product.
The countries that exported this product from Iran were Turkey (3 thousand US dollars), Uzbekistan (1 thousand US dollars) and Kenya (584 thousand US dollars).
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The total value of Iran’s exports of black tea in packages of less than 3 kg to the world in 2022 was $260 thousand, and Iran ranked 63rd in the world’s exports of this product. The countries that imported this product from Iran were Azerbaijan ($95 thousand), New Zealand ($50 thousand), and Germany ($26 thousand).
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Growing areas for black tea in Iran
Tea is grown in the northern provinces of Gilan and Mazandaran. Lahijan is one of the oldest and most beautiful cities in Gilan province, known as the “tea city” or “tea capital” of Iran.
Prospects for the black tea market in the world
Increasing consumer awareness of food fortification and calorie reduction, especially in the Asia-Pacific region and North America, has changed the pattern of food and beverage consumption and favoured the growth of the black tea market. In addition, increasing consumer awareness of the benefits and attributes of tea in Europe will enhance changes in the market for this product and drive growth in demand over the forecast period.
Based on this forecast, the global black tea market is expected to witness significant growth between 2023 and 2030. The global black tea market was valued at USD 23,846.91 million in 2021 and is growing steadily in 2022 and is expected to grow at a rate of 5.43% with increasing implementation of strategies by key players. In the forecast period, it will reach 32749.75 million US dollars by 2027.
