Black Tea

Black tea is made from the leaves of the Camellia sinensis plant that have been fully oxidized. After harvesting, the leaves are withered, rolled, oxidized, and then dried. This process results in the characteristic dark color and robust flavor of black tea. The flavor profile can range from malty and full-bodied to light and brisk, depending on the variety and growing conditions.

Origin: China, India, Sri Lanka, Africa

Plant: Camellia sinensis

Processing: Fully oxidized

Production Methods:

• Orthodox: Traditional method involving rolling and full oxidation
• CTC (Cut, Tear, Curl): Machine-processed method resulting in smaller leaf particles, often used for tea bags

Popular Varieties:

• Assam (India): Strong, malty flavor with a deep amber color
• Darjeeling (India): Light-bodied with muscatel notes, often referred to as the "champagne of teas"
• Ceylon (Sri Lanka): Crisp and citrusy with a golden-orange hue
• Keemun (China): Smooth with subtle smoky notes and hints of orchid

Health Benefits: Black tea contains higher levels of caffeine compared to other tea types and is rich in theaflavins and thearubigins, which are polyphenols formed during the oxidation process. Potential health benefits include:

• Improved heart health due to flavonoids that may reduce the risk of heart disease
• Enhanced gut health by promoting the growth of beneficial bacteria
• Potential reduction in the risk of stroke
• Possible improvements in focus and concentration due to its caffeine and L-theanine content

Preparation: Black tea is typically brewed with boiling water (212°F / 100°C) for 3-5 minutes. It's often enjoyed with milk, lemon, or sweeteners, and forms the base for popular blends like Earl Grey and English Breakfast.