Black | Tea !!hot!!

During oxidation, the enzymes in the tea leaf are exposed to oxygen, causing the leaves to turn from green to deep copper, brown, and finally black. This process develops the bold, robust flavors we associate with black tea: malt, chocolate, earth, dried fruit, and sometimes spices.

However, black tea truly exploded in popularity thanks to the British. In the 19th century, the British East India Company sought to break China's monopoly on tea. They smuggled tea plants from China and seeds from Assam, India, establishing massive tea gardens in India and Sri Lanka (then Ceylon). black tea

When we think of tea, the image that most often comes to mind is a dark, amber liquid in a ceramic mug, emanating warmth and a robust, malty aroma. This is black tea . While green tea often dominates conversations about health, black tea remains the undisputed heavyweight champion of global consumption. From the bustling chai wallahs of Mumbai to the refined afternoon tea services of London, black tea is the backbone of cultural rituals and daily comfort. During oxidation, the enzymes in the tea leaf