Black Tea

The process of making black tea (also sometimes known as red tea, from the Mandarin ‘Hong Cha’) involves drying, firing and full fermentation. The method of heating, time of harvest and quality of soil all contribute to the unique taste of the teas. During fermentation, complex chemical reactions occur within the leaf, affecting the taste and the concentration of various nutrients. Caffeine and antioxidants are concentrated in the leaves.

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