Tea Processing All teas come from the same plant. The differences stem from how they are processed. Freshly harvested leaves contain 75-83% moisture while processe... Read More
Origin of TEA In one popular Chinese legend around 2737 BC, Shennung, the legendary Emperor of China, inventor of Chinese medicine, was drinking a bowl of...... Read More
Tea Statics View year wise Tea Statistics All India Crop figures up to & Including April In Million kgs. from year 2003 to 2007 more statistics to be published...... Read More
They are the most common teas accounting for more than 90% of all the teas brewed & sold in the world. A fully fermented tea popularly known as English Tea. The fermentation process brings out its color, flavor and brisk characteristics. It is withered, fully oxidized and dried. . Black tea is generally stronger in flavor.
Black tea is known as red tea or Pu-erh tea in Chinese, (Mandarin Chinese hóngchá; Japanese kōcha; Korean hongcha,) based on the description of the color of the liquid in which the leaves are oxidized referring to post-fermented teas. However, in the western world, "red tea" more commonly refers to South African rooibos tisane.
While green tea usually loses its flavor within a year, black tea retains its flavor for longer periods.
The expression black tea is also used to describe a cup of tea without milk (served black), black tea is not commonly consumed black, as adding milk is the common practice in India and other commonwealth countries varieties of black tea
Generally, unblended black teas are named after the region in which they are produced.