Black tea introduction:

Black tea is a fully fermented tea. As we can see, both the processed tea leaves and the infused liquid of this tea are usually in deep reddish color, hence called "black tea".

The primary processing of black tea includes withering, rolloing(&cutting), fermentation, and drying.During its distinct production process, a noticeable amount of the original substances are destroyed through chemical reactions. For example, 90% of the caffeine present in the living leaves are destroyed. On the other hand, substances such as theaflavin and thearubigin are created during the procedure. After the fermentation, the number of tea ingredients contained jumps from 50 to over 300. During this process, even some of the caffeine is recreated. The harmonic blend of ingredients ( such as catechins and theaflavin ) is responsible for the sweet and strong taste of black tea.

Black tea is still the most popular tea in the world. In America and Europe, tea drinkers much like to add milk and honey to their black teas, or use black teas to make iced tea,blended tea etc. While in Asia, black tea is usually enjoyed clearly without any spices.