Black

Black tea is a popular and beloved beverage enjoyed by millions of people worldwide. It is made from the leaves of the Camellia sinensis plant, which are withered, rolled, oxidized, and dried.

Black tea is one of the most popular types of tea in the world enjoyed by millions of people worldwide. It is made from the leaves of the Camellia sinensis plant, which is native to China and India. The leaves are picked, withered, rolled, oxidized, and dried to produce the distinct flavour and aroma that black tea is known for.

The first step in making black tea is to pick the leaves. The timing of the harvest depends on the climate and the variety of tea being grown. The leaves are usually picked by hand, although some tea gardens use machine harvesters.

After the leaves are picked, they are spread out in a cool, dry place to wither. This process removes some of the moisture from the leaves, making them softer and more pliable and easier to handle.

Next, the withered leaves are rolled to break down the cell walls and release the enzymes that will begin the oxidation process. This rolling can be done by hand or with machines.

After the leaves are rolled, they are spread out on tables or trays and left to oxidize. This is an important step in the production of black tea, as it is what gives the tea its distinctive flavour and colour.
During the oxidation process, the enzymes in the leaves react with the oxygen in the air, turning the leaves from green to brown or black. The length of time the leaves are left to oxidize depends on the desired flavour and colour of the tea.

Once the leaves have been oxidized, they are heated and dried to stop the oxidation process. This can be done using a variety of methods, including firing (hot ovens), sun-drying, or machine-drying.

Finally, the dried leaves are sorted and graded according to their quality. The highest-quality leaves are typically reserved for loose-leaf tea, while lower-quality leaves are used for tea bags.