Black Tea

Black tea leaves are allowed to wither after picking. After rolling the leaves, oxidation (exposure to air) is allowed to take place. During oxidation, water evaporates out of the leaves and oxygen reacts with the chemical structure of the leaf. Black teas usually undergo full oxidation (also termed fermentation), before undergoing firing. The result is the characteristic dark brown/black leaf and the robust and pronounced flavours typical of black teas. Like all teas, caffeine content is around 30% of that found in coffee.