Black loose leaf tea is generally stronger in flavor and contains more caffeine than the more lightly oxidized teas.

After the leaves are plucked, they are laid out to wither for about 8 to 24 hours. This allows most of the water to evaporate.

Then the loose tea leaves are rolled or bruised in order to break down the surface area. This will allow oxygen to react with the enzymes in the leaf tea. Thus causing oxidation to take place.

The leaf tea is left to oxidize for three or four hours. During this time the leaves will change from green to a coppery red color.

After that, a final drying or firing takes place. The final drying will stop the oxidation process and cause the tea leaves to turn black. This  gives the tea the name of black. From there it goes off to be sorted and graded.

Will black leaf tea be your cup of tea?

Other articles about processing tea

Varieties of loose leaf tea
Here you will learn how processing changes leaf tea
Loose leaf green tea
This tea seems to get the most publicity
Oolong loose leaf tea
China and Taiwan are most noted for these types of tea
White tea
A delicate and rare tea
Pu erh
A good first tea for coffee drinkers

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