Black Tea

Tea originates from the Camellia sinensis plant, native to East Asia. While the earliest documented tea consumption took place in China, the specific emergence of fully oxidized black tea developed later. In China, what the West calls “black tea” (hong cha, or “red tea” in Chinese terminology) evolved alongside green and oolong teas through variations in leaf handling and oxidation.

Leaves are exposed to air in a temperature-controlled environment. During this stage, catechins convert into theaflavins and thearubigins , which create the tea's dark color and robust taste. black tea

Lin listened with rapt attention as Old Master Wu explained the process of making black tea. They would allow the leaves to wither in the sun, then roll them to release the enzymes that would turn the leaves a deep reddish-brown color. Next, they would oxidize the leaves, allowing them to develop their complex flavor and aroma. Tea originates from the Camellia sinensis plant, native