How is black tea produced?!
How is black tea produced?
Black tea as opposed to green tea rather than tea with milk.
Is it roasted or something?
Answers:
Processing of black tea
1. After the harvest, the leaves are first withered by blowing air on them.
2. Then black teas are processed in either of two ways, CTC (Crush, Tear, Curl) or orthodox. The CTC method is used for lower quality leaves that end up in tea bags and are processed by machines. This method is efficient and effective for producing a better quality product from medium and lower quality leaves. Orthodox processing is done either by machines or by hand. Hand processing is used for high quality teas. While the methods employed in orthodox processing differ by tea type, this style of processing results in the high quality loose tea sought by many connoisseurs.
3. Next, the leaves are oxidized under controlled temperature and humidity. (This process is also called "fermentation", which is a misnomer since no actual fermentation takes place.) The level of oxidation determines the quality of the tea. Since oxidation begins at the rolling stage itself, the time between these stages is also a crucial factor in the quality of the tea.
4. Then the leaves are dried to arrest the oxidation process.
5. Finally, the leaves are sorted into grades according their sizes (whole leaf, brokens, fannings and dust), usually with the use of sieves. The tea could be further sub-graded according to other criteria.
The tea is then ready for packaging.
Source(s):
http://en.wikipedia.org/wiki/black_tea#p...
It is the devil's drink, cultivated in hell. It's hell soot on the leaves.
The traditional method of processing black teas comprises four steps: withering, rolling, oxidizing and drying. First the leaves are spread out on racks of bamboo or woven straw to be wilted until soft enough to be rolled without tearing the leaf. Next, the withered leaf is rolled to release the chemicals in the leaf that will contribute to the tea's final color and flavor. Rolling will also determine the shape of the leaves and this will also impact the tea's flavor and pungency. The rolled leaves are spread out in cool and humid rooms and exposed to oxygen for several hours, which causes chemical changes in the leaves and turns them from green to coppery red. Finally, the completely oxidized leaves are fired (or dried) to stop oxidation. In China, the leaves are traditionally fired in hot woks. In other areas, the leaves may be baked in hot ovens.
black tea is what is left after they make green tea its what is at the bottom of the bag.
Green tea is heated-treated after picking, to stop the fermentation process. Black tea is allowed to ferment/oxidize, which gives it its distinct color and flavor.