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Black Tea


Black Tea

Black Tea
© Denzil Green


Black Tea is tea leaves that have been allowed to ferment, turning them black.

The freshly picked leaves are allowed to start withering on racks, during which time they loose some of their moistness and body. Then, they are rolled to crush them somewhat, which releases enzymes in them.

They are then allowed to ferment, piled about 4 inches (10 cm) high.

During fermentation, the leaf oxidises, which causes the black colour of the leaves.

They are then dried in ovens. The heat kills the enzymes and stops the fermentation. The tea maker has to know the right time to stop the fermentation process.

The fermentation process gives Black Teas a much stronger taste than green teas, which is why Black Teas can have sugar and milk added to them.

Cooking Tips

The water must be boiling, unlike green teas which are best prepared with water which is somewhat shy of boiling.

Unless otherwise specified, 1 bag or 1 teaspoon of leaves per 8 oz / 250 ml of boiling water, let stand 5 minutes.



Language Notes

In China, they call it "red tea" instad of black.

Black Tea

Black Tea; Ko-Cha Tea

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Also called:

Schwarzer Tee (German)

Citation

Oulton, Randal. "Black Tea." CooksInfo.com. Published 19 April 2005; revised 15 February 2007. Web. Accessed 12/15/2017. <http://www.cooksinfo.com/black-tea>.

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