Originating in China in the 17th century, black tea spread rapidly across the world, from China to Europe, and from there to many other western countries. Until now, it is ranked first in terms of globe production of tea.
In Chinese, black tea is known as "red tea” as a descriptor of the color of the tea liquor. The Western term "black tea" refers to the colour of the oxidized leaves.
Black tea is fully oxidized. With the special fermentation process, tea leaves become dark color after removing moisture and the leaves could be stored for longer periods of time without losing their potency and flavor.
The health benefits of Black tea includes reducing diabetes, reducing risk of stroke, heart disease and cancer.
The flavors of single-origin teas can be broadly different from one to another. It is available in a wide range of delicious flavors, ranging from brisk to malty, and from spicy to nutty. The flavors vary depending on production area, elevation, time of harvest, etc. Different tea origins produce different black tea flavor profiles due to their unique location.