Production process: Tea leaves are harvested, cleaned, and then fermented to create the characteristic black color of black tea. After fermentation, the tea leaves are dried to remove moisture and make the leaves more durable. The drying process can be done using traditional methods such as sun drying or using industrial dryers.
Flavor: Black tea has a strong, slightly bitter taste with a sweet aftertaste. Some varieties of black tea also have different aromas such as floral, woody, fruity, or herbal notes.
Benefits: Black tea contains antioxidants and polyphenols that can help protect cells from damage caused by free radicals. Additionally, research has shown that black tea can improve brain function, reduce the risk of cardiovascular disease, and aid in digestion.
Usage: Black tea is typically brewed by pouring hot water (about 95-100°C) over the tea leaves and letting them steep for a specific time (usually 3-5 minutes) to release the flavor and nutrients from the leaves. After steeping, the tea leaves are strained out, and the tea can be enjoyed.
Storage: To keep dried black tea fresh and flavorful, it should be stored in an airtight container in a cool, dry place, away from direct sunlight and strong odors.
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