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Discovered in China, black tea is made from leaves more heavily oxidized than the white, green, and oolong varieties. It is generally stronger in flavor and contains more caffeine and tannins than your more lightly oxidized teas. Black tea can take on diverse appearances from tiny dust to exquisite golden twists. Tastes can likewise vary. China, India, Sri Lanka and Africa are the traditional producers of this tasty brew. While green usually loses its flavor within a year, black tea preserves its flavor for several years. The name “black tea” comes from the “black” color of the tea leaves, a coloring and drying that occurs during the oxidation process.
Showing 91–95 of 95 results
