How are the Black Tea Leaves Processed and Produced?

Nothing brings more comfort than curling up with a hot cup of black tea. For years black tea leaves have been revered for their abundant health benefits, loaded with immune-boosting antioxidants, polyphenols, and more. 

From Ozzy Osbourne to George Orwell, Australians are passionate tea drinkers. Roy Morgan Research states Australians drink at least one cup of tea in an average of seven days. In 2016, the average volume consumed in 12 months was 9.5 cups per person compared to 9.1 cups in 2015. 

Black tea is a non-sweetened beverage that helps balance insulin levels in the body and improves sugar metabolism in the body. In addition, balanced consumption of black tea leaves helps you purify and reduce cell damage in the body. Here, polyphenols like catechins are the main antioxidants in black tea and promote overall health. 

The key to selecting a good cup of tea lies in the right bulk organic herbs. 100% pure unblended black tea leaves are profuse in antioxidants, and theaflavins curbs the abnormal functioning of cardiovascular diseases. Moreover, black tea helps to decrease inflammation in the body and regulates blood pressure. This article will help you understand the complex, artful required to create organic black tea. 

What is the process of making Black Tea?

With distinct colors and flavor profiles in each category of herbs online in Australia, withering, heating, and oxidation determine the characteristics of the finished product. For example, making black tea uses four steps to transform fresh, green leaves into a full-bodied infusion that you brew. 


Freshly cultivated tea leaves are spread out in layers over metal troughs. After the pull and push of air across the leaves through a fan, the tea is wilted for 10-14 hours, depending on ambient conditions. Though traditional, the process takes place in outdoor settings in the presence of air and sunlight, but today tea makers prefer indoor environments. 

Black tea leaves are carefully monitored during this time, as achieving the desired amount of moisture loss creates the desired flavor in the final tea.  


To catalyze the oxidation process that accounts for black tea’s color and flavors, the cell walls of the tea are slit open through rolling, which takes anywhere from 5 to 60 minutes. Once done by hand, but now often done by machine, the act of massaging the leaves releases the enzymes and essential oils for eccentric flavourful results. 


Once the leaves activate through rolling, they are left to oxidize for 8-10 hours. It is during this stage that a noticeable transformation of green to golden brown occurs. Since oxidation progresses at a wide range of temperature settings, this process is continued until the leaves are dried under heat. 


After the black tea leaves are allowed in the air for sufficient time, they are dried for final finishing. The heat involved in this phase ceases the oxidation process and locks in the quality developed at the right parameters. In standard, typical drying temperature ranges from 80-90 degrees celsius for 30 minutes. 

Wrapping Up 

When each of the four steps is completed correctly, a perfectly balanced and aromatic black tea that is astringent in flavor rather than bitter evolves. In addition, these rich and intriguing black tea leaves are filled with antioxidant properties and possess an array of health benefits to the body. 

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