Black tea is a type of tea that undergoes full oxidation during processing. It’s made from the leaves of the Camellia sinensis plant through these main steps:
- Withering: Fresh leaves are laid out to wilt and become pliable
- Rolling: Leaves are rolled to break down cell walls and release enzymes
- Oxidation: Exposed leaves turn dark through oxidation (formerly called fermentation)
- Drying: Heat is applied to stop oxidation and preserve the tea
This process creates the characteristic dark color and robust flavor that black tea is known for. The result is a tea that’s typically stronger and contains more caffeine than green or white teas, with rich malty, fruity, or sometimes smoky notes depending on the variety.
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Last Updated: September 30, 2025
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