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.

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

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

• 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.