Black tea is the strongest tea in terms of flavour and the following is aimed at giving you a very brief insight into its journey from being a simple leaf of the Camellia Sinensis plant, to becoming a delicious beverage full of health benefits in just six steps.
- The fresh tea leaves are plucked at the plantation.
- These leaves are left to wither in the sun, generally for between 8 to a full 24 hours, to encourage the evaporation of most of the moisture in the leaves.
- There is then a process of rolling and bruising the leaves. This breaks the surface area of the leaves allowing oxygen to react with the leaves enzymes, starting the natural oxidisation process. This is like slicing an apple in two at which point the oxidisation causes the apple to turn brown.
- The leaves are then left to oxidise for up to 4-5 hours in which time the leaves will turn from green to a coppery red or brown.
- The leaves are then quickly dried to halt the oxidisation and this process again changes their colour to black, hence the name ‘Black Tea’.
- The final process involves sorting the tea and grading it.
This 6 step process is a very simple and general explanation of what occurs to change the original tea leaf into a ‘black tea’ leaf. If you would like to know more, don’t hesitate to contact me at [email protected] or check out more articles below.
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