Black tea
Legend has it that in the 17th century, a cargo of green tea arrived in London after a particularly long voyage from China. The tea had oxidised in the chests and had turned black. The British loved the flavour and began requesting it.
Black Tea
Black tea, which the Chinese call red tea due to the coppery colour of the infusion, is fully oxidised. Black tea is processed in five stages: withering (or wilting), rolling, oxidation (or fermentation), drying and sorting. This last stage separates the different grades.
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