Many people are puzzled why the term "black" is used to describe popular teas (brew). There are three types of tea: brown, orange, or pale yellow. But what about black? It's almost impossible. Even the darkest tealeaf will never be black. The market tea has a bright color. The large Assam leaf is used to make black tea. This means that the tea must undergo a full oxidation process.
Without full oxidation, it is almost impossible to make a good black brew. This is what gives rise to the strong aroma in the brew. What is oxidation? Oxidation occurs when something reactive is exposed to oxygen. This is what makes the leaves turn brown.
The enzymes in the leaves become oxidized during oxidation. This darkens the green color of the leaves. It should be noted, however, that the majority of brews produced in subtropical and tropical regions is black. It makes up nearly 90% of the total brew. If you want to purchase black tea, then you can browse the web.
Black tea can be divided into two main types: Orthodox or CTC. Its striking bright red color and astringent flavor are its main attractions. Flavonoids, such as theaflavins or thearubigins, are responsible for the distinctive flavor, color, and taste.
Unblended teas are usually named after the area they are made in. Various areas where black tea has been increased will frequently produce teas that have their own different tastes. This tea can be frequently mixed and blended with plants and several other materials so as to make unique beverages.