Black tea is a type of tea that is more oxidized than oolong, green and white teas. Black tea is generally stronger in flavor than the less oxidized teas.
There are four main types of tea, all of which are made from the leaves of the Camellia sinensisplant: black, green, white, and oolong. Black and green teas make up the majority of the tea consumed around the world. Black teas are considerably more popular in Europe and North America, while the Eastern Hemisphere tends to favor green tea, particularly China and Japan.
Green tea and black tea are prepared differently, which accounts for their differences. Whereas green tea is made when tea leaves are dried and steamed very soon after harvest, black tea comes from tea leaves that are oxidized, or allowed to brown. The oxidation process causes the formation of two compounds, theaflavins and thearubigins, which give black tea its distinctive taste and color, and also its possible health benefits.
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