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Tea Svit tea black classic

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Tea Svit tea black classic
Black tea

Europeans only appreciated the taste of tea in the 17th century. The real fans of this drink are the British, but they began to join it only under Catherine of Braganza, the wife of King Charles II in 1662.

At present, the tea trade is a serious item in the export and import of many countries. Tea producers and suppliers classify raw materials not only by their origin from a certain country, but also by other important properties.

Where does tea grow?

The world's largest tea plantations are located in China. More than 2.7 million hectares of land have been allocated there for this crop. This is more than in the aggregate in all other countries of the world involved in the tea industry: in total, they still have about 2.1 million hectares. The Chinese themselves prefer to drink green, white, jasmine varieties. Black tea is exported. In terms of sales volume and quality of tea, China remains the absolute leader.

Three more stand out among the states producing black tea. The sizes of their plantations:

  • India - over 500 thousand hectares;
  • Sri Lanka - 216 thousand hectares;
  • Kenya - 200 thousand hectares.

When experts compare the successes of tea growers, they note the high quality of whole leaf tea in China and the average quality of raw materials in other countries, where cut, granulated and blended varieties prevail. However, to the credit of Indian producers, it should be said that they also have varieties of tea related to Chinese.

Argentina, Vietnam, Indonesia, Turkey occupy a certain place in the ranking. In each of these countries, tea grows over fairly large areas. However, the leaf collected there is not quoted very high on the world market.

Less than 100 thousand hectares of agricultural land is occupied by tea in Bangladesh, as well as in Brazil, Myanmar, and Japan. Tea plantations occupy about 20 hectares in Tanzania, Uganda, Rwanda, Paraguay, Iran, Malawi. All other countries associated with the production of this crop collectively account for slightly more than 100 thousand hectares.

The largest tea importers are Great Britain, Pakistan, USA, Russia, UAE, Germany. Almost half of its world supplies go to these countries.

Raw material classification

Those who are going to buy black tea, as a rule, are guided by the well-known brand declared on the package and the method of brewing the tea. However, the tea industry has its own ranking, it is of basic importance in the export and import of this product.

Loose tea is called baikhov. In everyday use, we are talking about a loose, not a compressed composition.

Black tea is made from raw materials of different quality - all features of the collected leaf are taken into account:

  • bud, young leaf or large;
  • twisting method;
  • cut, broken;
  • the size of parts of the sheet (up to "dust").

There is no single international labeling accepted by all producers and buyers of tea. But the categories and the corresponding abbreviations used in trade have been developed. For example, those who prefer to buy tea bags should be aware that these tiny particles are classified as "dust". In total, seven subspecies are ranked as the "dusty" stage; their names contain the word Dust. Larger pieces of leaves are another type of raw material - Broken.

More than a dozen varieties belong to the whole leaf tea category. They are made from leaves of varying maturity (excluding broken and cut leaves). In this case, the leaves can be rolled along the length (Souchong), along the axis (Orange Pekoe) or into balls (Flowery Pekoe). Buds are selected for the best varieties.

Why is tea black?

Why is tea called green, white, red or black? The simplest answer: green and white went through only natural, inevitable oxidation processes, and black underwent a special fermentation.

The classification is complicated by the fact that in the English tradition of tea drinking there is no difference in the concepts of "red" and "black", but for the Chinese there is. Of course, we are not talking about the taste of the drink, but about the categories adopted in this or that country. However, the British, who taste black tea, traditional for their country, note that it is more tart and bitter than the drink obtained from the same raw materials according to the classic Chinese recipes of red tea. It's all about processing.

Sometimes pu-erh causes difficulties for classification; it is referred to as black tea due to the color of the brewed drink. However, the specificity of its fermentation is different.


Black tea is a fermentation product. The quality of raw materials and the methods of their preliminary manual or machine processing are the basis for obtaining a particular variety. A variety of leaf oxidation technologies allow not only producing traditional varieties, but also creating new ones.

Describing leaf fermentation methods is describing how this or that variety was obtained. For example, the process can begin by rolling the sheet. This work follows the pre-drying stage. Ordinary technology: the harvested leaves are dried, rolled up manually or mechanically, brought to a certain stage of oxidation and again begin to dry. Or not dried, but allowed to develop natural processes in raw materials and further... All substances must form in the leaf, which will subsequently give the brewed tea a unique taste and aroma.

There are many subtleties in this production. Moisture, temperature, enzymes, processing time - everything works to create a specific look. Many varieties of red and black teas continue to ferment for a very long time, having already reached the consumer.

About some categories and varieties of tea

Elite tea, labeled SFTG FOP, consists of special parts of the kidney - "golden tips". It is a costly product of exceptional quality. Not everyone can afford to buy black tea in this category. Five more types of FOP (Flowery Orange Pekoe) differ in rank depending on the addition of "tips". It should be noted that the upper part of the leaf ("tips") become the basis not only for black, but also for non-fermented types of tea (for example, white).

The most famous varieties of good tea include "Lapsang Souchong" - a tea made from large leaves twisted along the length. It is supplied to the Parliament of England and the Royal House. Two more types of Chinese tea popular in England - "Keemun" and "Dian Hong": red - for China, but black for the British.

The choice of tea is always up to the consumer. The advantage of this drink is the variety of options. Tea aficionados pick the brand for breakfast, an afternoon break, or a nice conversation at five o'clock. Tea is always appropriate: whether it be a tea ceremony or a short break at work when an invigorating sip is required. For a tense rhythm of life, for meditation, for meeting friends, it is good to choose the optimal varieties, focusing not only on taste and aroma, but also taking into account their effect on the body.

Finding a variety that is enjoyable is no trivial matter. When a customer decides to buy tea from the Coffeeynya online store, he can get advice from qualified sellers. They will tell you what is interesting about the properties of a particular tea, how these or those additives will please, and even talk about the recommended brewing methods. It is always useful to clarify what raw materials were used and what benefits a person has not yet tested a product will bring.