Fresh-picked green tea leaves are withered, spread out on racks to dry then crushed by rollers to release the leaves' juices (fermented or oxidised). The leaves turn brown are then fired (or dried) by hot air and sorted into grades.
The most commonly produce type of tea.It is fired or dried after the fermentation or oxidisation period of manufacture. Black tea is processed in four stages: withering, rolling, oxidation, and drying.
The most commonly consumed tea in the world accounting for approximately 80% of all consumption. In the United States well over 90% of the tea consumed is black. One of three major types of tea, the others being Green and Oolong. Black teas are the most processed of all teas in that they are oxidized or fermented.
The world's most commonly produced tea, originally developed in China. Black tea is processed in four stages: withering, rolling, oxidation, and drying. Of the three major tea types (black, oolong, and green), black tea undergoes the longest process of oxidation.
Black tea is more oxidized than the green, oolong and white varieties; all four varieties are made from leaves of Camellia sinensis. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas.