Black Tea

Black Tea is a type of Tea that is more oxidized than White, Oolon, and Green Teas. Black, Oolong, Green, White Tea are made form leaves of the shrub Camellia sinensis. Black Tea have strong flavors. Chinese variety plant and Leaved Assamese plant was traditionally mainly used for Black Tea.  Black Tea also know as Red Tea in Chinese languages of Neighboring countries, In Japanese Black Tea known as Lal cha. Black Tea are have highest quality followed by broken leaves, dusts, and fannings. Dusts are used for tea bags with very fast, Fannings are use small particles of tea left over from the production, Broken leaves are sold as medium grade losse teas and included in tea bags.

Process of making Black Tea. Medium leaf species, Thick cuticle, tough and brittle leaf, performs good in stress resistance, Proportion of palisade to spongy is 1:1 or 1:1.5, Higher amount of carotene and lutein, which can release aromatic substance, Thus small leaf species can produce not only nutritious dry teas but also high aroma teas.

Making of Black Tea withering, Remove water in Fresh Tea leaf’s. Cell sap of the fresh leaf will concentrate, then water is running off, then resulting in a change the Leaf’s inclusion.

In the World the producers of Black Tea are Associated British Foods (Brand Twinings), Unilever (brand Lipton and PG Tips), Tata Global Beverages (brand Tetley)
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