About Black Tea: A brief overview

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After plucking, tea leaves are allowed to wilt, rendering them pliable. Leaves destined for black status are rolled – a processing step which allows enzymes and other constituents to combine with oxygen and form new components. If the process is not halted through heating, the leaves oxidize completely. Full oxidation gives the color and flavor to what we call Black tea (called ‘red tea’ in China).

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