The basic production process of black tea is ()

The basic production process of black tea includes picking, withering, rolling, fermentation and drying.

The production of black tea is essentially to promote the chemical reaction centered on the enzymatic oxidation of tea polyphenols. The prepared black tea is mild in nature and has the remarkable characteristics of red soup and red leaves.

When black tea was first produced, it was called "black tea". During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols took place, and the chemical components in fresh leaves changed greatly. Tea polyphenols decreased by more than 90%, resulting in new components such as theaflavins and thearubigins.