Like all teas, black tea comes from the Camellia sinensis plant. Its leaves start out green, but are oxidized during processing, turning them dark. The color of the brewed cup deepens accordingly.

Different tea colors, one single origin

All teas, with the exception of red tea, come from the Camellia sinensis, a tree native to China. The color of each type of tea depends on the degree of oxidation and processing applied to the leaves.

White tea retains the most natural coloring. Green tea undergoes only minimal oxidation. Black tea is the most fully oxidized of all, producing a cup with a deeper, richer color as a result.

What gives black tea its dark color?

To achieve dark leaves, producers use a process called oxidation. The tea leaves are rolled, moistened, and exposed to air and light. They gradually darken and develop a more pronounced flavor. This process does not diminish the natural benefits of black tea.

Whether green or black, both make for wonderfully healthful drinks. Color is, above all, a matter of processing technique. Black tea has a slightly bolder flavor profile, and its deep color has even been used as a natural hair tint.