Black tea

Black tea is Camellia sinensis leaf that has undergone a fermentation stage — more precisely enzymatic oxidation — changing its phenols and flavour compounds. Polyphenol oxidase converts catechins into theaflavins and thearubigins, giving black tea its characteristic dark liquor, robust malty flavour, and brisk astringency. Full oxidation distinguishes it from green and oolong teas, and the withering, rolling, oxidation, and drying steps must be precisely controlled for consistent quality. Rich in caffeine and theaflavin antioxidants, black tea is the world’s most consumed tea type, underpinning blends from English breakfast to masala chai.