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Black tea is fully oxidized, removing all green color from the original leaves. This is sometimes (incorrectly) referred to as “fermenting.” (If you want real fermented tea, see our Pu-erh teas).
After oxidation, the tea is generally stronger and higher in caffeine than white, green, or oolong tea. It also has a longer shelf life.
— Yunnan Province, China
— Dumbulla, Sri Lanka
— Yunnan Province, China
— Kericho District, Kenya
— Sri Lanka
— Sri Lanka
— Fujian Province, China
