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Black tea
Black tea is the most common form of tea found in the world today. Its flavor is very bold and rich and sometimes just on the edge of bitter. It is usually mixed with sugar, honey or milk and settles its boldness down. This really brings out the complex flavor of this tea. Also you could soften it up with rooibos tea because it is naturally sweet and has less tannins. This also cuts down on the caffeine content because rooibos is naturally caffeine free. I sometimes steep my rooibos for 7 min or so then add my black teas because it takes the rooibos a while to steep and would more than likely bitter the black if left to steep that long. I have tried this with a few teas with good results, you might like it too if you are like me and don't like to add sugar to your non chai tea. Black varieties are the most processed tea from the Camellia sinensis, plant. It gets its name from the very dark color of the fully fermented leaves. This tea was a very popular drink in England in the 18th century and still is to this day. There have been a lot more studies on green tea than there were on black or other teas, and it is also more widely praised for its health benefits. But black tea has health benefits too. Even though comes from the same plant as green tea, white tea, and oolong tea, since black tea is fully fermented it has a very distinct bold flavor and strong aroma compared to the others. The black varieties are rumored to have less EGCG compounds because it is more oxidized. When one type of antioxidant levels is decrease during oxidation, another type of antioxidant levels increase. Making black and oolong (wu long) tea more beneficial at reducing allergies and inflammation. The processing of this tea goes like this. The leaves are picked and left to wilt until the leaves are pliable. The next step is to roll the leaves to break open the cells to start the process of oxidizing. Then the leaves are spread out to continue fermenting, this brings out the color and flavor that makes black varieties so unique. After the desired amount of fermenting the leaves are cooked, stopping the fermentation process. Finally the leaves are sorted and graded. If you try a light flavored tea like white tea and the full flavored black tea you will be surprised that the too teas come from the same plant. There are so many flavors and so many varieties and it all comes down to processing. Some people consider tea processing an art and they strive to achieve the best tea blend.
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Contributor's Note
This is from my tea site www.my-tea-info.com
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The copyright for this content entitled "Black tea" has been specified by the contributor as:
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The copyright for this content has been relinquished by the author. The content may be used freely by anyone.
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This intel was contributed by hekepei
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May, 2012
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