Beverages

Black Tea

Fully oxidized leaf tea with a robust profile.

Overview

Black tea is made from fully oxidized leaves of Camellia sinensis. It is one of the most widely consumed beverages globally, typically brewed hot and served plain or with milk and sugar.

Production method

Leaves are withered, rolled, fully oxidized, and dried. Oxidation develops the dark colour and stronger flavour compounds.

Quality indicators

Leaf grade
Origin
Oxidation level
Moisture content

Composition

Key ingredient: Camellia sinensis leaves (fully oxidized)
Main active substances: Caffeine, theaflavins, thearubigins
Additives: None in pure form
Processing level: Moderate

Quality features

Production method: Withering, rolling, oxidation, drying
Raw material grade: Whole leaf to fannings/dust
Taste profile: Malty, brisk, astringent
Shelf life: ~2 years sealed

Health-related indicators

Calories (per cup, plain): ~2 kcal
Caffeine: ~40–70 mg / cup
Sugar content: 0 g (unsweetened)
Potential benefits: May support cardiovascular markers[source needed]
Potential risks: High intake may affect iron absorption