If tea were a rock band, black tea would be the lead singer—smooth, powerful, and impossible to ignore. It’s got stage presence, a deep voice, and just enough edge to keep things interesting. What gives black tea its signature strength and slight astringency? Tannins. These naturally occurring compounds give it structure, depth, and a bit of that “oomph” you feel with every sip. Around the world, black tea is beloved for its rich flavor, energizing kick, and comforting familiarity.

But behind the bold flavor and dark liquor lies a process that’s anything but casual. Black tea is crafted through careful, time-honored steps: plucking, withering, rolling, oxidizing, and drying. Let’s take a backstage tour of how those glossy green leaves turn into the black tea icons you know and love—featuring a few standout stars from our shelves at Cup of Tea Oregon.

The Pluck: Only the Best Leaves Make the Cut

It all begins with the harvest. The finest black teas start with the top two leaves and a bud, gently plucked by hand. This is known as “fine plucking,” and it ensures the tea will have complexity and elegance in the cup. For example, teas like Darjeeling are meticulously hand-harvested in the Himalayan foothills to preserve their delicate floral and muscatel character.

Withering: Getting Loose (But Gracefully)

After plucking, the leaves are spread out to wither, usually for 12 to 20 hours. This allows moisture to evaporate and makes the leaves more pliable for rolling. But it’s more than just drying—the enzymes begin waking up here, laying the groundwork for the flavor transformation ahead.

Rolling: Let the Oxidation Begin

Once withered, the leaves are rolled—either by hand or machine—to twist and lightly crush them. This breaks the cell walls and releases essential oils, beginning the magic of oxidation. Rolling not only shapes the leaves but affects the body, briskness, and aroma of the final tea. Our Keemun black tea, for example, features beautifully twisted leaves that brew up sweet, smooth, and ever-so-slightly smoky.

Oxidation: The Flavor Remix

Here’s where the true transformation happens. During oxidation, the leaves darken as their enzymes interact with air, developing the rich color and flavor black tea is known for. Teas like Assam benefit from full oxidation, resulting in that robust, malty profile that’s perfect for powering through your morning.

Drying: Locking in the Vibe

Finally, the tea is dried to halt oxidation and preserve all that flavor. Moisture levels drop to just around 2%, stabilizing the tea for storage and shipping. In teas like Kumari, a black tea from Nepal, the drying process seals in bold notes of chocolate and malt, with golden tips that look as luxurious as they taste.

Greatest Hits from Cup of Tea Oregon:

• Assam – Malty, bright, and bold. A classic Indian tea perfect for breakfast or adding milk and honey.
  Shop Assam

• Keemun – Smooth, slightly smoky, and subtly sweet. This Chinese tea is a must for fans of English Breakfast-style blends.
  Shop Keemun

• Darjeeling – Light, floral, and muscatel. Often called the “Champagne of tea,” it’s elegant and layered.
  Shop Darjeeling

• Kumari – From Nepal’s first organic tea garden. Expect chocolate notes, golden tips, and a rich mouthfeel.
  Shop Kumari

Black tea may be bold, but it’s also incredibly nuanced—and understanding how it’s made adds a whole new level of appreciation to your daily cup. Whether you’re team malty Assam or vibing with a sweet Keemun, we invite you to explore our black tea collection online or in-store at Cup of Tea in Clackamas.

Because every great day deserves a strong opening act.