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Black tea, just like green tea, comes from the Camellia Sinensis plant. After plucking, the leaves are laid on drying trays & withered to remove some moisture and to make them more pliable. The leaves are then rolled and may be cut “Broken” leaves are laid out & a heady mixture of warm air, aromatic juices, bacteria & enzymes leads to oxidation (a natural reaction that affects strength & colour) Oxidation is stopped by firing the leaves with hot air until they are the right (brown) colour depending on the region as the leaves dry they turn black.
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