black tea

Suffice it to say that black tea is the best known and most consumed tea in Europe. But only a few chinese drink black teas. Black tea is a 100% fermented tea. Its name simply comes from the colour of its leaves.
The leaves will only undergo further processing when the tea has strongly oxidised. The tea master will decide when to stop the oxidation process. If this process was going on for too long, the tea would have a flat and dusty taste.
The tea liquid will glisten in different copper tones. In comparison to other tea varieties, black tea has the highest amount of caffeine.

Tea with milk and sugar?
A good question, it is a matter of individual taste. However, high quality black teas have a mild taste and are delicious without milk or sugar.

The transformation process
After the picking, the leaves will be spread on large sieves and left 12 to 18 hours in a ventilated room for drying. The oxydation process starts then. Then the leaves will be rolled which will release the enzymes et provoke the complete oxydation of the leave. After this step, the leaves are usually sorted based on their quality. Because they are 100% fermented, black teas can be stored for a longer time.