Of the four tea types, black tea is allowed to oxidize the longest and is known for its beautiful red color and light sweet taste.
- White Tea | The Tea Of Royals
- Oolong Tea | The Champagne Of Teas
- Green Tea And Its Processing Sequence
(The Chinese call it red tea because the actual tea liquid is red; westerners call it black tea because the tea leaves used to brew it are usually black.) This process produces a hearty, deep, rich flavor. Black tea contains the most caffeine, but still has only about half the amount of a regular cup of coffee. About 75 percent of the tea produced worldwide is black tea; it is the type of tea consumed by 87 percent of American tea drinkers.
The processing sequence for black tea is:
- Leaves and buds are harvested.
- Leaves and buds are cleaned.
- Leaves and buds are withered.
- The withered leaves are cut and fermented.
- When the cut leaves turn from blue-green to dark red or black, they are placed into the hot wok to stop the fermentation process and add flavor.
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