Black Tea |
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Origins include China, India, Sri Lanka and Africa. Black tea has four basic steps – withering, rolling, oxidation and firing (drying). Methods of manufacture and the varieties produced vary from country to country and from region to region. In China it is known as red tea; the leaves have been completely oxidized, producing a fuller, richer flavor. Black tea can vary in color from light amber to dark, reddish brown, resulting in a flavor profile from light, fruity and refreshing to malty, dark and strong. The caffeine level is the highest of all teas. It is the most popular tea in the western world.
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