BLACK TEA
Black tea is the type of tea most popular in the West. The leaves are picked when mature then left to wither under hot and cool blasts of air. The withered leaves are distressed by hand or by machine to break open the cell walls and encourage oxidation, which gives black tea its characteristic astringency and flavor. Oxidation continues under controlled temperature and humidity to fully develop the desired traits, then the leaves are dried under gentle heat to arrest the process.
Black tea produces a reddish brew with strong aroma and a slightly bitter quality. It’s most often sweetened, particularly with milk, and is popular over ice. Black tea is also prized for its long shelf life, keeping for years without much diminishment in flavor.
