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 key steps:
- Withering: Fresh leaves are dried to reduce moisture
- Rolling: Leaves are rolled to break cell walls and release enzymes
- Oxidation: Leaves are exposed to air, turning them dark brown
- Firing: Heat is applied to stop oxidation and dry the leaves
This process creates black tea’s characteristic deep color and robust flavor. The result is a beverage that typically contains more caffeine than other tea varieties, with rich malty, fruity, or smoky notes depending on the specific variety and growing conditions.
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Last Updated: October 21, 2025
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