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Black tea, or Hong Cha (red tea) as it is known in China , refers to teas where the tea leaf is completely oxidized. Long ago, due to British popularity, tea plants were cultivated outside of China . They were brought by the British to India , Sri Lanka and parts of Africa.
The oxidation process for black tea is started by spreading the leaves to wither, they are then rolled to begin the oxidation process by exposing essential oils to the air. When the oxidation is complete the leaf is then heated to release any remaining moisture and stop the oxidation process. Black teas have a range of robust and hearty flavors. Some are smoked on pine fires, some are left natural and some are blended with a multitude of flavors. They make a fine cup of tea and are known worldwide for their full-bodied flavor.
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