How black tea is made

Black tea is one of the most consumed varieties of tea in the world, renowned for its rich aromas and robust taste. This type of tea is mainly made from the leaves of the Camellia tea plant, which is also used to produce other teas such as green tea or white tea. But what makes black tea different? How does the manufacturing process of this drink with such special flavors take place? Let's dive into the heart of this transformation.

What plant makes up black tea?

Black tea comes from the Camellia tea plant, a plant used for the production of all varieties of tea. It is the processing steps, after the leaves are harvested, that create the diversity of teas that we know. Pagès offers a wide selection of teas, including black tea, with different manufacturing processes for each type of tea.

The process of making black tea, after the harvest

The production of black tea is a meticulous process that transforms the fresh leaves of the tea plant into a drink with powerful aromas. Discover black teas to better understand the subtleties of this type of tea.

The harvest

It all starts with the harvest of the tea leaves. It is mainly the buds and young leaves of the tea plant that are picked, often by hand, to guarantee the quality of the final product. The leaves are then quickly transported to the processing workshops.

The withering

Once harvested, the leaves undergo a withering process. They are spread out on large trays in order to lose some of their moisture. This step makes the leaves more malleable for the next phases of processing, without breaking them.

The rolling

After withering, comes the rolling stage, where the leaves are rolled to release their natural juices. This process helps break down the cell walls of the leaves, exposing the enzymes to oxygen and setting the stage for oxidation.

Oxidation

Oxidation is the key step that sets black tea apart from other types of tea such as green tea. During this phase, the leaves are exposed to the open air, causing them to darken and give them their characteristic black color. The longer the oxidation, the more the aromas of the black tea develop, providing a rich and complex taste.

Drying

After oxidation, the leaves must be dried to stop the oxidation process and stabilize the tea. This step is crucial to ensure that the tea can be stored for a long time without losing quality.

Sorting

Finally, a final sorting step separates the leaves according to their size and quality. The best leaves are often destined for high-end black teas, while the smaller ones can be used for more economical tea bags.

How are black teas flavored?

Black teas can be consumed plain or enhanced with flavors to diversify the taste experience.

Flavored

Flavored teas are often mixed with flowers or citrus peels during the manufacturing process. The famous Earl Grey, for example, is flavored with bergamot oil, giving it a unique flavor.

Flavored

Flavored teas are infused with essential oils, natural extracts or aromas to offer varied and intense tastes. Black teas flavored with red fruits or spices are particularly popular.

In short, making black tea is a subtle art, requiring precise know-how at each step of the process. Each manufacturing choice, whether it is the intensity of oxidation or the addition of aromas, directly influences the taste profile of the drink, allowing lovers to savor an infinite diversity of black teas.