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Black Tea

Black Tea as it's called in the West, or "Hong Cha" (Red Tea) as it’s called in Asia, is well known as an afternoon tea because of its mellow and sweet flavor. 

Unlike green tea processing which attempts to preserve the green color of fresh tea leaves, black tea processing encourages the tea leaves to oxidize and change color from green to coppery-red. This change in leaf color is referred to as oxidation.

Being fully oxidized, Black (or Red) Tea has dark leaves and produces a deep colored liquid. As well as tender, profound characteristics.

Most black teas brew best at water temperatures of around 195-205ºF (90-95ºC).

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