Friday, June 8, 2018

Black tea

black tea -

Black tea is more oxidized than green, oolong and white tea; the four varieties were made from the leaves of Camellia sinensis. Black tea is generally more tasteful and contains more caffeine than non-oxidized teas.

In Chinese and culturally influenced languages, black tea is known as red tea (紅茶, Mandarin hóngchá, Japanese kōcha, Korean hongcha), perhaps a more accurate description of the color of the water.

However, the name of black tea may also refer to the color of the oxidized leaf. In Chinese, black tea is a classification commonly used for post-fermented teas, such as Pu-erh tea. However, in the Western world, "red tea" usually refers to a tisane rooibos from South Africa.

When green tea usually loses its taste in a year, the taste of black tea persists for several years. For this reason, green tea has long been traded, and the compacted black tea blocks have become the de facto currency in Mongolia, Tibet and Siberia in the 19th century.

The term black tea is also used to describe a cup of tea without milk, similar to coffee served by milk or cream. In Commonwealth countries, black tea is not usually taken for granted but given milk.