All black tea comes into this world as a varietal of the Camellia sinensis plant. What sets it apart is a traditional four-step transformation that includes withering, rolling, oxidation and firing. That’s where the basics end and the intrigue of black tea begins, as the term embraces a wide range of robust teas, from Darjeeling to smoky Lapsang Souchong. Black blended teas are mingled with herbs, fruits or spices.

Black tea begins with withering, a natural process that removes moisture from the leaves so that they can be rolled. Rolling gently breaks apart the cells in the leaf, releasing enzymes that will interact with air and cause oxidation (sometimes erroneously called fermentation). Extended oxidation changes the chemical structure of the tea leaf and allows key flavor characteristics to emerge, giving black teas their deep color and complex flavors. Only a true master with an experienced eye and nose may discern how much oxidation is enough and how much is too much.

Finally, the leaves are fired in hot pans or drying chambers where they lose most of their original moisture. As is true for every step of the process, firing must be done by a true master to avoid flaws that may affect the final flavor.

Some say black tea helps clear a foggy mind. With each sip, may you find clarity and achieve awareness.

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