Something about black tea

  

During this step it's important not to pulp the leaves, but to bruise them and release the natural enzymes in the structure of the veins. This allows oxidation, turning the leaves first brown, and then progressing until they are almost pure black. Traditionally the rolled black tea leaves would have been pan fired but most modern manufacturers use blown hot air instead. The goal is reducing the moisture in the tea to a scant 3%. Further drying in controlled heat and humidity gives the tea its distinctive color and full-bodied flavor while also caramelizing some of the tea's natural sugars.
Once properly oxidized, some black tea receives additions of herbs, flowers, or fruits to create uniquely flavored blends. Then the tea is ready to sort by leaf size grade and package off to the buyer.
Variety
Blended black tea comes in so many varieties that it's overwhelming. From a classic Earl Grey that sneaks bergamot and lavender into the mix, to Rose Tea, or an exotic Nepalese Afternoon tea grown near Mount Everest, there's a lot of sampling waiting for your taste buds.
While black tea is also the strongest flavored each variety offers something different in flavor and aromatic notes. The robust flavor of tea is why the English so commonly take it with milk and/or lemon. Personally, a little sweetener in my black tea, and I'm content. However you enjoy your black tea, the next time your savor the flavor, think about all the steps it took to bring that beverage to your table. The information is quite handy for playing trivia too!