Linked from

The 16 pages that link to Black tea, each with the reason it gives.

• Camellia sinensisRelated: It results when harvested leaves are rolled and allowed to oxidize.

• TeaBroader topic: Extensive oxidation gives this widely consumed tea its characteristic dark infusion.

• Green teaCompared with: Its extensive oxidation contrasts with green tea’s early enzyme inactivation.

• Tea processingBroader topic: Its processing develops the dark color and malty or brisk flavors associated with black tea.

• Tea oxidationBroader topic: Its color and flavor arise largely from extensive oxidation during manufacture.

• White teaCompared with: Black tea’s extensive oxidation produces a sharp processing contrast with white tea.

• CatechinRelated: Catechin-derived compounds form during black tea oxidation.

• Masala chaiRelated: It supplies masala chai’s tea base and tannic flavor.

• Milk teaCompared with: It is a common base for milk tea, unlike the finished drink, which includes milk.

• OolongCompared with: Black tea is typically more oxidized than oolong.

• Yellow teaCompared with: Its extensive oxidation marks the opposite end of a useful comparison with yellow tea.

• Earl Grey teaNarrower topic: It forms the traditional base whose depth bergamot perfumes.

• Iced teaBroader topic: Its robust flavor makes it a common base for chilled tea.

• Thai teaNarrower topic: Thai tea is typically built on a strong black-tea infusion.

• Suutei tsaiRelated: Many recipes use black tea, whose robust flavor holds up to boiling with milk.

• Tea blending and additivesRelated: Its robust flavor and color make it a common blending base.