Black tea
Also known as Hong Cha, Red tea
Fully oxidised tea. The leaves are withered, rolled and left to oxidise until they turn dark, then dried. In China it is called hong cha, "red tea", after the colour of the oxidised leaves. Black tea first came from China; today it is also made in India, Sri Lanka and many other countries.
Taste
Full and robust, from malty to floral or smoky
Cultural background
Unlike green tea, black tea keeps its flavour for years, so it travelled well. The large-leaf Assam plant was traditionally used mainly for black tea.
Where to drink it
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See also
Sources
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