Black tea is fermented (oxidised) due to the action of its own enzymes. Fermenting causes green polyphenols (catechins) to change to orange red theaflavins and thearubigins. Fermenting takes 60 – 180 minutes.
Best Loose Tea UK
By quinnan
Black tea is fermented (oxidised) due to the action of its own enzymes. Fermenting causes green polyphenols (catechins) to change to orange red theaflavins and thearubigins. Fermenting takes 60 – 180 minutes.