Black tea is a type of tea that is more oxidized than green and white teas. Black tea is generally stronger in flavour than the less oxidized teas.
Production of Black Tea
Black tea are typically produced using one of the two methods
- Orthodox: In this more time-consuming method of production, tea leaves remain whole or only partially broken during processing. Tea leaves are plucked from the garden, withered to reduce moisture, rolled in a variety of ways to bruise the leaves and start oxidation, oxidized to create colour and flavour, fired to apply the heat that stops oxidation, and then graded for quality.
- Non-Orthodox or CTC (Crush-Tear-Curl): In this sped-up version of the production process, the tea leaves are cut into fine pieces instead of rolled. The smaller pieces of leaves are more quickly oxidized, producing a one-dimensional, consistent, strong and bold black tea. The cut pieces also easily fit into commercial tea bags, which are more popular with end consumers than loose leaf tea.
Types of Black Tea
Assam black tea
Darjeeling black tea
Largest Producers of Black Tea
Black tea is grown and processed all over the world in varying geographies and climates. Three of the largest producers of black tea today are India, Sri Lanka and Africa.
Benefits of Black Tea
- It has antioxidant properties
- Boosts Heart health
- Lowers cholestrol
- Reduces blood pressure.
- Helps in reducing blood sugar levels.