Black tea

Black tea is nothing more than the leaves of the camellia sinensis that have been processed a certain way. It is one of the four types of teas (white, green, oolong, and black).

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.

What is Tea Processing?

Processing tea is generally considered the art of tea. It is where many of the subtleties in taste, body, and overall character are created.

In its most basic form, it is taking the raw green leaves and deciding whether or not, and how much oxidation (or fermentation) should take place before drying them out. Tea leaves have enzymes in their veins.

When the leaf is broken, bruised, or crushed, the enzymes are exposed to oxygen resulting in oxidation. The amount of oxidation depends upon how much of the enzymes are exposed and for how long.

The Processing of Black Tea:

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.

After that, a final drying takes place. From there, it goes off to be sorted, graded, and packaged.