Black tea leaves

Black tea leaves are the fully oxidized leaves of the Camellia sinensis plant, used to prepare one of the most popular infusions worldwide. After being harvested, these leaves undergo a prolonged oxidation process that gives them their characteristic dark color and intense flavor, with sometimes malty or fruity notes.

Black tea originated in China, specifically in the Fujian region and Yunnan province, although it has also been traditionally cultivated in India, Sri Lanka, and Kenya. Today, it is one of the most consumed and appreciated types of tea in Latin America and other regions of the world.

From a nutritional point of view, black tea leaves contain natural antioxidants like polyphenols, which help combat oxidative stress. They also provide caffeine, which can help increase concentration and alertness. Furthermore, black tea is attributed digestive and stimulant properties, making it a very versatile ingredient in cooking and for preparing infusions.

In different Spanish-speaking countries in Latin America, black tea leaves may be known simply as "black tea", although synonyms such as "common tea" or "oxidized tea" are also used.