Black unflavored tea

Unflavored black tea differs from green tea due to its production method. Rolled tea leaves are spread in a humid, dark, and warm room for a few hours. The tea leaves' cell structure breaks down, polyphenols oxidize, and the catechins in the leaves react with enzymes. Depending on the oxidation time, the color of the tea leaves changes to brown or black. In Western countries, the most common type of tea is black tea. Black tea contains about 6% catechins and less than 3% theaflavins. Unflavored black tea is often suitable for use with milk or sweeteners. Black tea is often blended with different tea varieties, enhancing the best qualities of the teas.