Black tea, well being also equated to red tea in various Oriental languages, is a kind of tea that's more oxidized compared to oolong, yellow, white and green teas. Black tea is typically more powerful in taste compared to various other teas. All 5 kinds are made from fallen leaves of the shrub (or small tree) Camellia sinensis.

2 major ranges of the species are used - the small-leaved Chinese variety grow (C. sinensis var. sinensis), used for most various other kinds of teas, and the large-leaved Assamese grow (C. sinensis var. assamica), which was typically mainly used for black tea, although in the last few years some green and white teas have been produced.

First coming from China, the beverage's name there's hong cha (Chinese: 紅茶, "red tea") as a result of the color of the oxidized fallen leaves when refined appropriately.1 Today, the drink is prevalent throughout Eastern and Southeast Australia or europe, both in consumption and harvesting, consisting of in Indonesia, Japan, Korea and Singapore.2 Comparable versions are also available in Southern Eastern nations.

While green tea usually sheds its taste within a year, black tea maintains its taste for several years. Consequently, it has lengthy been a short article of profession, and pressed bricks of black tea also worked as a type of de facto money in Mongolia, Tibet and Siberia right into the 19th century

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