Often used in English tea blends, black tea is the most popular tea in the Western world. Black tea goes through
full fermentation during in which the leaf color darkens to give it the black color.
Black
Tea is allowed to oxidize before the heat process takes place. Black tea undergoes the most steps in processing to fully oxidize
the leaf, allowing natural and robust flavors to emerge. The leaves are allowed to wither/dry on racks for a day after picking,
and then they are rolled which bruises and crushes the leaf releasing the juices and enzymes locked inside.
After
the leaves are rolled, oils from the leaves are brought to the surface. These aromatic oils aid in the oxidation process,
which last for several hours. Fermentation begins during the rolling period, after which the leaves are spread thinly and
allowed to oxidize fully. When fermentation is considered
complete, the tea is
then fired to stop further oxidation.
The last step consists of placing the leaves
in an oven with temperatures reaching up to 200 degrees Fahrenheit. When the leaves are 80 percent dry, the leaves complete
their drying over wood fires. The resulting product is brownish (sometimes black) in color and is sorted accordingly to size,
the larger grade is considered "leaf grade," and smaller "broken grade" are usually used for tea bags.
The oxidation that takes place during fermentation is largely responsible for the flavor, color and strength of black tea.
The flavor of black tea differs and ranges from flowery and fruity to spicy and nutty and depends on where
it’s grown.
Tannin (a puckering quality) is often evident
in black tea. A high concentration of flavonoids is found in black tea. This compound helps reduce clotting of arteries and
act as an antioxidant that reduces levels of damaging free radicals in the human body.
