~100% oxidation
Black Tea
Fully oxidized until the leaf turns dark and the flavor turns malty, brisk, or fruity depending on origin.
How it's processed
- Pluck
- Wither
- Roll (orthodox) or CTC (crush-tear-curl)
- Full oxidation
- Dry/fire
Teas to know
- Darjeeling
- Assam
- Keemun
- Ceylon
How to brew it
95–100°C · 3–5 min
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