Difference between revisions of "Black tea"
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LatinScholar (Talk | contribs) (New page: '''Black tea''' describes the most popular variety of tea in the United States. It is made by deliberately exposing the leaves of ''Camellia sinensis'' to oxygen before preserving...) |
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| − | '''Black tea''' describes the most popular variety of [[tea]] in the [[United States]]. It is made by deliberately exposing the leaves of ''Camellia sinensis'' to oxygen before preserving them by roasting, baking, or frying. This sustained oxidation produces leaves that are dark brown to | + | '''Black tea''' describes the most popular variety of [[tea]] in the [[United States]]. It is made by deliberately exposing the leaves of ''Camellia sinensis'' to oxygen before preserving them by roasting, baking, or frying. This sustained oxidation produces leaves that are dark brown to black in color, and a liquor that is red to golden. Black tea preserves its flavor longer than other teas and for this reason it has been the favorite tea of regions, such as [[Europe]] and [[North America]], which are far removed from the countries, such as [[India]] and [[China]], in which tea is cultivated. Unlike most tea varieties, black tea is always prepared with boiling water. |
Revision as of 22:19, February 5, 2009
Black tea describes the most popular variety of tea in the United States. It is made by deliberately exposing the leaves of Camellia sinensis to oxygen before preserving them by roasting, baking, or frying. This sustained oxidation produces leaves that are dark brown to black in color, and a liquor that is red to golden. Black tea preserves its flavor longer than other teas and for this reason it has been the favorite tea of regions, such as Europe and North America, which are far removed from the countries, such as India and China, in which tea is cultivated. Unlike most tea varieties, black tea is always prepared with boiling water.
