Black Tea

Methods and varieties differ considerably between the different producing regions, but the process always involves four basic steps; withering, rolling, fermenting, and firing. For the traditional “orthodox” method which produces larger particles of the leaf, the plucked leaves are spread out to wither until limp enough to be rolled without splitting the surface of the leaf. The finer varieties are placed in the shade to wither. At this stage, the leaves give out a fruity, almost apple-like odor. Next, the withered leaf is rolled, in order to release the chemicals, within the leaf that are essential to the final color and flavor. This is still done by hand in some factories, but most use Rotorvane machines to crush the leaf lightly. The rolled lumps of tea are then broken up and the leaf spread out in a cool, humid atmosphere for 3 to 4 hours to absorb oxygen, which causes a chemical change in the leaf particles and turns them from green to a coppery red.

Finally, the oxidized or fermented leaf is fired in order to arrest the natural decomposition and, at this stage, the particles turn black and acquire their recognizable tea smell. Firing was traditionally carried out in large pans over open fires and this method is still used in some Chinese factories, but most producers now pass the tea through hot air tunnels or bake it in hot ovens.