: The oxidation process converts catechins into theaflavins (responsible for briskness/brightness) and thearubigins (responsible for color and depth).
Tea originates from the Camellia sinensis plant, native to East Asia. While the earliest documented tea consumption took place in China, the specific emergence of fully oxidized black tea developed later. In China, what the West calls “black tea” (hong cha, or “red tea” in Chinese terminology) evolved alongside green and oolong teas through variations in leaf handling and oxidation. black tea
While the processing method is similar, the terroir (soil, climate, and altitude) creates distinct flavor profiles across the globe. : The oxidation process converts catechins into theaflavins
: Reducing moisture content to make leaves pliable. Rolling : Breaking cell walls to release enzymes. the terroir (soil
