Black tea

In terms of global consumption, black tea is the “main” one, although in historical terms it is still relatively new.

Freshly picked leaves of the Camellia sinensis plant are left to wither for some time. This is followed by a manual or mechanical rolling process during which the juice containing enzymes is released. The next stage, fermentation, is the most delicate part of black tea production. With added humidity, it takes place at a temperature of about 27°C, during which essential oils are released. The leaves turn black during this process, and finally, they are dried with hot air and sifted according to size.

Generally, black tea has a stronger flavor and contains more caffeine than less oxidized teas (green, oolong, or white). Unlike other teas, it retains its flavor for several years and, despite oxidation during processing, still acts as an antioxidant.

In the 19th century, tea flavoring became popular. The best-known flavored black tea is undoubtedly Earl Grey, with the addition of bergamot oil, though other flavors are also used (vanilla, coconut, almond, mint, etc.).

Preparation:
Use one heaping teaspoon of tea per cup of water. Pour boiling water over the tea leaves and let steep for one to three minutes. The longer the leaves steep, the more astringent the tea becomes. Most of the caffeine is released in the first two minutes, while later the tannins, which have a calming effect, are extracted.