Black teas: The black color of these
teas results from fermentation, or oxidation
during the processing of the tea leaves. Fermentation
length determines flavor characteristics of
the tea. Black teas are familiar to most people
as the typical teas in packaged blends (e.g.
Irish or English Breakfast). Most Assams, Keemuns
and Ceylons are fully-dried to be black teas
which provide a spectrum of beautiful liquors
from golden orange to red orange to mahogany
reds. The tastes vary from brisk to heavy to
intense, and are ideal for cooking with poultry
and meats and grilled vegetables.
Source: Suzanne J. Brown
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