Black tea, fully fermented tea
Black Tea is more oxidized than oolong, green and white teas. The Black tea making process involves and additional step of aeration of the cut, withering leaves for several hours which oxidises the flavonoids as well as darkening the leaves’ colour.
[Tweet “Black tea is generally stronger in flavor and less oxidized tea.”] Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. sinensis subsp.sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. sinensis subsp. assamica), which was traditionally mainly used for black tea, although in recent years some green and white have been produced.