Collection: Black Tea

‌Introduction to Black Tea‌
Black tea, also known as red tea in Chinese terminology, is a fully fermented tea characterized by its dark-colored leaves and rich flavor profile. It is one of the most widely consumed tea types globally, particularly in Western countries‌.

‌Production Process‌
The manufacturing of black tea involves several key steps:

1. ‌Withering‌: Fresh tea leaves are spread out to reduce moisture.
2. ‌Rolling‌: Leaves are rolled to release enzymes and initiate oxidation.
3. ‌Fermentation‌: Enzymatic oxidation darkens the leaves and develops flavor.
4. ‌Drying‌: Final heating stops fermentation and stabilizes the tea‌.

‌Flavor and Consumption‌
Black tea is known for its robust, malty taste with hints of caramel or fruitiness. It is commonly enjoyed with additions like milk, lemon, or sugar. In Western cultures, it is a staple breakfast beverage and forms the base for blends like English Breakfast and Earl Grey‌.

‌Terminology Origins‌
The term black tea originates from the dark appearance of the oxidized tea leaves, as observed by British traders in the 17th century. They encountered dark-leafed Wuyi tea (from Fujian, China), which solidified the name black tea in English. In contrast, Chinese naming emphasizes the reddish hue of the brewed liquor‌