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Sunday, 15 March 2009 |
By Jonas Smith
 Like all four Asian tea types sold in the market, black tea comes from the Camellia sinensis plant. But unlike other tea varieties, black tea undergoes full oxidation after it is withered, dried, and rolled. The fermentation of the leaves gives black tea a distinctively strong taste, body, and flavor.
Black tea is a favorite ingredient in making gourmet type teas or flavored teas. One of the most popular favored teas is black forest tea. Below are our top picks for black forest tea:
HonestTea - Black Forest Berry
Black Forest Berry is an herbal fruit infusion containing natural black tea. Sweet and succulent, whoever thought something as delicious as this could also be healthy? This black forest tea contains some of the best sources of antioxidants in the world - organic cane sugar, organic hibiscus, organic blackberry leaves, organic blueberries, organic raspberries, and natural berry flavoring.
EnglishTeaStore - Black Forest Naturally Flavored Black Tea Loose Leaf
The English Tea Store's black forest tea hints at a piquant and astringent chocolate flavor with cherry undertones |
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Last Updated ( Sunday, 15 March 2009 )
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Saturday, 14 March 2009 |
By Jonas Smith
 Sweet and spicy. A hint of chocolate. The sweet fragrance of orchids. These distinctive flavors are what set black tea apart from other teas. Don't get me wrong though. All of four types of tea - white, green, oolong, and black - come from the leaves of the same plant, Camellia sinensis, but there are differences that may be as subtle as a hint of flowery aftertaste or as blatant as the color of the brew.
What Separates Black Tea from Other Teas?
Black tea has always been valued for its unusually flavorful taste and rich color and aroma. But if all tea types come from the same plant, what makes black tea stand out? What gives it its distinct flavor? Why is it darker in color?
The difference may come from where which part of the plant is used to make the tea. In the case of white tea, the leaves used are those found only on the branch tips, particularly the leaf bud and possibly the first two leaves under the bud. That actually accounts for the |
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Last Updated ( Saturday, 14 March 2009 )
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