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Technical characteristics
- Type of teaBlack tea
Description
Black tea, or red tea as it is known in China, is the result of the complete oxidation of the leaf before firing. The leaf is first spread out to wilt, losing some of its moisture, stiffness and much of its weight. It is then rolled to expose the essential oils to the air and start the oxidisation process. When this is complete, the process is halted through applying heat; afterwards the tea is graded for quality and then packed. Black teas are full bodied and able to withstand the addition of milk and sweeteners.
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Black tea
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