Black Teas

What we call Black Tea in the West was first referred to as Red Tea in China. Black Tea is also often mistakenly referred to as “fully oxidized” tea. However, Black Tea is not one-hundred percent oxidized but around ninety percent oxidized. The oxidation of the tea leaves is a key contributor to the flavor of Black tea. During oxidation a category of Polyphenols in tea called Flavonoids are modified. A compound of Flavenoids called Flavanols are converted to Theaflavins and Thearubigins, which create the dark color and rich and robust flavors of Black tea. Flavonols are also considered to be responsible for the tea’s antioxidant properties. The most prominent flavors in Black tea are its notes of malt, sweetness, and often times dried fruit, with flowery notes as well.

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