Black Tea

Black tea leaves are fully oxidized, the fermentation degree is 80%~100%.Black tea's manufacturing step has no fixation.

The step of making black tea is as follow:

Withering: We use withering method for drying tea leaves.

Rolling: It is the step to make the tea leave's into different shape like twist shape or ball shape. There are many rolling ways like straight-flat rolling(線型壓揉), needle rolling(針狀滾揉), circular rolling(螺旋揉), round rolling(圓滾揉),ball rolling(球狀揉).

Fermentation: The fermentation of tea is an "oxidation" process driven by "oxidase". The fermentation degree refers to the percentage decrease in catechin in tea.

Drying: It is the step for preserving the tea leaves. And there are also have many different drying methods like stir drying(炒乾), hot air drying(烘乾) and sun drying(曬乾).

Black tea has strong and heavy flavor, so many people will blended it with milk or soy milk. This is the most famous drink in the world bubble milk tea. There are some typical black tea, Ex Sun Moon Lake’s Red Jade black teas are the best in the country, especially Taicha No. 18( Red Jade/ Ruby) which has special cinnamon and caramel flavor. The honey-flavor black tea (蜜香紅茶). The honey scent is a natural aroma that results from the bites of little bugs on the leaves, just like the more famous Oriental Beauty Oolong Tea(see below).