| black tea |
fermented tea leaves
출처: wordnet.princeton.edu/perl/webwn
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| black tea |
The most widely consumed teas, black teas are full-flavored and characterized by a tannic, woody astringency with subtle, flowery nuances. To make black tea, the leaves are picked and withered for one to two days and then rolled (rolling helps to release the enzymes needed for the next step). Next the leaves are oxidized, which develops the characteristic black tea flavor and changes the color of the leaves from green to brown or black. ...
출처: www.frontiercoop.com/learn/glossary_tea.html
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| black tea |
Fully oxidized leaves of the Camellia sinensis plant. Black teas are the most popular tea in the world and are also known as Red tea in China referring to the color of the infusion in the cup.
출처: www.relaxsipenjoy.com/tea_glossary_tea_terms_tea_d...
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| black tea |
These teas are fully fermented or oxidized. Darjeeling, Assam, are included in this type of tea. The longer the leaves are fermented, the darker they become, which is why black tea is darker than oolong, and oolong is darker than green tea.
출처: www.booksatoz.com/witsend/tea/diction.htm
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