Black

Indian |   Sri Lankan |   Kenyan |   Chinese |   Turkish |   Nepalese | Korean

Black teas are fully oxidized. The damp leaves are withered for generally 6 to 24 hours. Then they are placed onto rollers where their cell structures are disrupted, and a deep enzymatic oxidation of the freed polyphenols starts to take place. The leaves are then spread out in a room with high temperature and humidity for 2 to 3 hours where they are completely oxidized. In the end, they are rapidly and thoroughly dried at a high temperature. For Indian Darjeeling, complete oxidation is broken by drying.  Black tea accounts for over ninety percent of all tea sold in the West, and are known for their robust, full-bodied flavors of cocoa, earth, molasses, and honey.