Black tea gets its color from a browning process
Black tea's signature robust flavor and dark color emerge from a controlled oxidation process, where enzymes transform fresh leaves into a beloved beverage.
The rich flavor and dark color of black tea, like Assam or Darjeeling, come from a natural process called oxidation. After tea leaves are picked, they're withered and then crushed, which releases enzymes. These enzymes react with oxygen, transforming the leaves' compounds into theaflavins and thearubigins, responsible for black tea's distinct taste and reddish-brown hue. This full oxidation sets it apart from green or oolong teas. This deliberate browning, similar to how an apple turns brown, not only deepens the flavor but also boosts certain antioxidants. Black tea accounts for about 75% of global tea consumption.