Black Tea is the most oxidized of all tea types and usually the strongest. It is the most recognizable and consumed tea. Unlike Oolong, Black teas go through each step only once. The leaves get bruised or cut to release enzymes. The essential oils that are released oxidise in the air causing tannins to develop which makes the tea’s rich, full, and strong flavors. The caffeine level of black teas range from medium to high. Black teas blend well with other ingredients and are used to make many different flavored teas. This tea goes well with milk and sugar too.
From plant to your pot black tea goes through:
Plucking ~ Withering ~ Rolling ~ Oxidation ~ Firing ~ Sorting
The best way to steep a cup of black tea always starts by ensuring you clean your vessel very well, be it a teapot or a mug or a tea press. Then select good water (a bottle of spring water is recommended) and boil it in a clean kettle to 212 degrees Fahrenheit and pour it on your loose leaf black tea. The measurement is ~6 ounces of water to one teaspoon of tea leaves. Let it steep 3-5 minutes or to your preference. Keep in mind over-steeping will make your tea bitter.
1oz loose leaf tea = up to 15 servings of 6oz cups of tea (depending on how strong you prefer your tea)
