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Black tea has a longer shelf life, hence may have been preferred for export. Back tea became the entrenched norm in the west. By contrast, shelf life wasn't a concern in traditional tea producing regions, so preferences for different varieties would have developed due to different taste/cultural preferences.
Storage conditions determine the shelf life of tea; that of black teas is greater than that of green teas. Some, such as flower teas, may last only a month or so. Others, such as pu-erh, improve with age.
Black tea (also literally translated as red tea from various East Asian languages) is a type of tea that is more oxidized than oolong, yellow, white, and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) Camellia sinensis, though Camellia taliensis is also ...
Assam tea is a black tea named after Assam, India, the region of its production. ... Drying enhances a tea's flavors and ensures its long shelf-life. Also, drying ...
Maybe you’re ready to cut out coffee entirely and switch to a less caffeinated beverage, or perhaps you just want to supplement with a different type of hot drink—one that’s been touted for ...
Tea brick, on display at Old Fort Erie Porters laden with "brick tea" in a 1908 photo by Ernest Henry "Chinese" Wilson, an explorer botanist. In ancient China, compressed teas were usually made with thoroughly dried and ground tea leaves that were pressed into various bricks or other shapes, although partially dried and whole leaves were also used.
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