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Black Tea |
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Black tea is nothing more than the leaves of the camellia sinensis that have been processed a certain way. Black teas are the most consumed of the four types of teas. They are the highest in caffeine, but still have antioxidant properties, just not quite as much as others.
The processing of black tea requires a full oxidation of the leaves. After the leaves are plucked, they are laid out to wither for about 8 to 24 hours. This lets most of the water evaporate. Then the leaves are rolled in order to crack up the surface so that oxygen will react with the enzymes and begin the oxidation process. The leaves are left to completely oxidize, thus turning the leaves to a deep black color. The resulting leaves and liquor are usually darker than an oolong. After that, a final drying takes place. From there, it goes off to be sorted, graded, and packaged.
The flavor of a black tea depends on where it’s grown. Tannin (a puckering quality) is often evident in black teas.
For further details
about the various teas just click on the name of tea.
Africa
Assam
Ceylon
China
Darjeeling
Nepal
India
Indonesia
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