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Black Tea
Black Tea is tea leaves that have been allowed to ferment, turning them black.
The freshly picked leaves are allowed to start withering on racks, during which time they loose some of their moistness and body. Then, they are rolled to crush them somewhat, which releases enzymes in them.
They are then allowed to ferment, piled about 4 inches (10 cm) high.
During fermentation, the leaf oxidises, which causes the black colour of the leaves.
They are then dried in ovens. The heat kills the enzymes and stops the fermentation. The tea maker has to know the right time to stop the fermentation process.
The fermentation process gives Black Teas a much stronger taste than green teas, which is why Black Teas can have sugar and milk added to them.
Cooking Tips
The water must be boiling, unlike green teas which are best prepared with water which is somewhat shy of boiling.
Unless otherwise specified, 1 bag or 1 teaspoon of leaves per 8 oz / 250 ml of boiling water, let stand 5 minutes.
Language Notes
In China, they call it "red tea" instad of black.
Also called:  Schwarzer Tee (German)
Other entries for Black Tea
Ko-Cha Tea
Other entries for Tea
Green Tea, Kuki-Cha Tea, Me-Cha Tea, Oolong Tea, Pu-Erh Tea, Tea, Tisanes, Tregothnan Tea, Usucha Tea, White Tea, Yak Butter Tea, Yerba Mate
Other entries for Beverages
Alcohol, Atholl Brose, Atole, Carbonated Beverages, Caudle, Coffee, Egg Nog, Holiday Nog, Horchata de Arroz, Horchata de Chufas, Horchatas, Horlicks, Juice, Kvass, Milk Shakes, Pennywort Drink, Postum, Soft Drinks, Water
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