black tea making

Black is black. Full fermentation and drying, it is. It makes tea black. After crushing the green leaf, fermentation, or oxidation, follows. After eighty-five to one hundred minutes, a dense brick-red-brown-colored dhool emanates. It is 74.6 percent moist. A task exposed to a hot air fluidizing bed dryer's forced draft and induced draft fans Black tea is formed after undergoing 25–32 minutes of residence pre-treatment time to lower the water content by 71.4%, denature any pathogens, achieve a black color, gain aromatic flavor, stop further fermentation, gain its nutty, gritty shape, and gain heat for grading. Therefore, black tea is black because of full fermentation and drying.