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Black tea
This is described as fermented tea, with chemical processes occurring during the processing of leaves. The production process varies from country to country, but all are based on three steps: 1. wilting process – leaves are dried to reduce moisture content and to become softer 2. rolling – during rolling, friction occurs which causes the leaf membranes to break, releasing the juices from the leaves. The juices contain essential oils and enzymes. 3. oksidacija or fermentation – the enzymes come into contact with the air, which starts the process of oxidation (fermentation), which gives the tea its colour and flavour. The longer the oxidation process, the darker the tea. This step requires constant monitoring and great experience, in order to get the tea with the desired characteristics. 4. drying or roasting – serves to halt the fermentation process by reducing the moisture content in the leaves and deactivating the enzymes.
