Black Tea

 

The world's most common beverage after plain old water is boiled water with dried leaves of a plant native to Southeast Asia and China. We call it tea. Of all the varieties of this drink, black tea is the most popular. This is due to several factors including cost-effectiveness and portability.
Many Teas - One Parent
All tea comes from the same plant, Camellia sinensis. This species of evergreen has been cultivated for thousands of years in China, and with the explosion of exploration and colonization by European countries from the 15th through 20th centuries, tea has been a major commonality amongst all people. Even before modern industry and invention gave us tea bags, teacups and transportation that can get the product from fields to table within weeks, tea was a means of commerce. Black tea was particularly endearing since it originally traveled the trade routes as tidy processed black bricks. While black brick tea has become a rarity, the process of making it remains relatively unchanged from ancient times, but for the addition of automated machinery.
Where the Color Comes From?
Black tea is black because once picked, the leaves dry for at least a full day. This reduces moisture content and eliminates the risk of mold and fungus growing on the leaves. When the leaves reach proper dryness, the next step is hand or machine rolling. High quality teas must be hand rolled to safeguard their aroma and flavor from over-handling.