Black Tea Black tea is made by allowing a
profound enzymatic transformation of the leaf
fluids. The leaves are withered for hours,
rolled repeatedly for as much as an hour, then
are allowed to rest for between one and four
hours, during which enzyme action turns them
a coppery brown and causes them to emit the
aroma of apples. Finally, the leaves are air-
dried at temperatures around 100ºC, and
become quite dark.
Tea Flavor The taste of tea, a lively,
mouthfilling quality, comes from several
different sources. Tea is mildly acid and bitter