blacktea

Black tea is a type of tea that is more oxidized than oolong, green, and white teas. Black tea originates from the Camellia sinensis plant, the same plant that yields all tea types. The oxidation process causes the leaves to darken and develop a bolder flavor profile compared to other tea varieties.

The processing of black tea typically involves several stages: wilting, rolling, oxidation, and drying. Wilting reduces the moisture content of the leaves. Rolling breaks the cell walls of the leaves, allowing enzymes to interact with the air and begin the oxidation process. During oxidation, the leaves are exposed to air, turning them dark brown or black and developing their characteristic flavor and aroma. Finally, drying halts the oxidation process and reduces the moisture content for storage.

Black tea is enjoyed worldwide and is the most popular type of tea in many Western countries. It is known for its robust flavor, which can range from malty and rich to fruity and floral, depending on the origin and processing. Common varieties include Assam, Darjeeling, Earl Grey, and English Breakfast. Black tea contains caffeine, though generally less than coffee. It is often consumed with milk, sugar, lemon, or honey to alter its taste.