The difference between regular tea and black tea lies in the oxidation process. As a sommelier and brewer, I have had the opportunity to witness and appreciate the various stages of tea production. The oxidation process is a crucial step that distinguishes black tea from other types such as green and white tea.
During oxidation, the tea leaves undergo a chemical reaction that alters their color, flavor, and aroma. Black tea is known for its deep brown to black color, which is a result of this oxidation process. The leaves are left to wither for a certain period of time, allowing them to naturally oxidize. This process is similar to how an apple turns brown when exposed to air.
The oxidation process of black tea is typically longer compared to that of green and white teas. Green tea is minimally oxidized, while white tea is even less oxidized than green tea. This shorter oxidation period helps to maintain the green color and delicate flavor profiles of these teas.
The longer oxidation process of black tea results in a bolder and stronger flavor compared to other teas. Black tea often has a rich, malty taste with hints of caramel or chocolate. It is also known for its robust and full-bodied character. This makes it a popular choice for those who enjoy a more robust and flavorful cup of tea.
In contrast, green tea is known for its grassy and vegetal flavors, while white tea tends to have a more delicate and subtle taste. These differences in flavor are a direct result of the varying levels of oxidation that the tea leaves undergo.
To summarize, black tea stands out due to its distinct oxidation process. This results in a darker color, bolder flavor, and fuller body compared to green and white teas. The longer oxidation period allows black tea to develop unique taste profiles that are appreciated by many tea enthusiasts.