Black tea is one of the most widely consumed teas in the world, with diverse varieties that each offer a unique flavor profile and cultural heritage. From India to China to Vietnam, traditional brewing methods have been passed down for generations to unlock the full potential of each black tea variety. In this article, we explore how to brew different black teas the traditional way—and introduce Snowshan Tea, a special Vietnamese black tea from high mountain regions.
1. Assam Black Tea – Bold and Malty
Origin: Assam, India
Flavor Profile: Strong, malty, full-bodied
Traditional Brewing Method:
- Water Temperature: 90–95°C (194–203°F)
- Steeping Time: 4–5 minutes
- Ratio: 1 tsp per 200ml of water
Assam is often enjoyed with milk and sugar, especially in Indian chai. Traditionally, it’s simmered with milk, cardamom, ginger, and cloves for a rich masala chai.
2. Darjeeling Black Tea – Floral and Muscatel
Origin: Darjeeling, India
Flavor Profile: Light, floral, with muscatel notes
Traditional Brewing Method:
- Water Temperature: 85–90°C (185–194°F)
- Steeping Time: 2–3 minutes
- Ratio: 1 tsp per cup
Darjeeling is traditionally brewed without milk to preserve its delicate aroma. It’s often sipped plain in the afternoon, served in fine china cups.
3. Yunnan Black Tea – Earthy and Peppery
Origin: Yunnan, China
Flavor Profile: Earthy, smooth, with hints of cocoa and spice
Traditional Brewing Method:
- Water Temperature: 90–95°C (194–203°F)
- Steeping Time: 3–4 minutes
- Ratio: 1–2 tsp per cup
Yunnan teas, such as Dian Hong, are often prepared using a Gongfu-style method in small clay teapots, allowing multiple infusions that reveal evolving flavors.
4. Ceylon Black Tea – Bright and Brisk
Origin: Sri Lanka
Flavor Profile: Bright, citrusy, and full-bodied
Traditional Brewing Method:
- Water Temperature: 95°C (203°F)
- Steeping Time: 4–5 minutes
- Ratio: 1 tsp per cup
Often enjoyed with a slice of lemon or milk, Ceylon black tea is brewed strong and served hot or iced in Sri Lankan households.
5. Snowshan Tea – Vietnam’s Hidden Gem
Origin: Northern Highlands, Vietnam (Ha Giang, Lao Cai)
Flavor Profile: Smooth, sweet, with notes of honey and wildflowers
Traditional Brewing Method:
- Water Temperature: 90°C (194°F)
- Steeping Time: 3–4 minutes
- Ratio: 1 heaping tsp per cup
Snowshan Tea is crafted from ancient tea trees (Shan Tuyet) that grow in misty mountains over 1,000 meters high. Traditionally brewed in small clay or porcelain teapots, this tea is served without milk or sugar to highlight its natural purity. Locals often enjoy it during quiet morning rituals or family gatherings.
6. Keemun Black Tea – Aromatic and Winey
Origin: Qimen County, China
Flavor Profile: Smooth, floral, and slightly smoky
Traditional Brewing Method:
- Water Temperature: 85–90°C (185–194°F)
- Steeping Time: 3–4 minutes
- Ratio: 1 tsp per 200ml
Keemun is typically brewed lightly to preserve its wine-like aroma. It’s often used in traditional Chinese tea ceremonies or enjoyed on its own without milk,
Conclusion
Each black tea variety deserves a brewing method that complements its unique origin and flavor. From bold Assam to delicate Snowshan, traditional brewing preserves the authenticity and depth of the tea. Whether you’re sipping a strong Indian chai or a fragrant Vietnamese mountain tea, following time-honored techniques ensures a richer, more meaningful tea experience.