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Black teas undergo full oxidation. They typically contain more caffeine than white, green, or oolong teas. The color they produce in the cup can be golden, coppery, burgundy, or even a rich brown color. Taste also varies greatly depending on where the tea was grown and in what conditions. Black teas are mainly produced in China, India, Sri Lanka, and Africa. In China, the provinces of Yunnan, Anhui, and Fujian produce black tea. Most Chinese black teas go through a process of withering, rolling, oxidation, drying, and sorting. In India, the regions where tea is produced are Darjeeling, Assam, Nilgiri, and Sikkim. Darjeeling teas are highly prized and often referred to as the champagne of teas. In Sri Lanka, the three major quality growing areas are Nuwara Eliya, Dimbula, and Uva. Though they are now known as the Democratic Socialist Republic of Sri Lanka, the tea they produce is still referred to as the country’s previous name, Ceylon. The two major regions for African black tea production are Kenya and Malawi. Kenya ranks third in tea production and does both orthodox and CTC processing methods. Malawan teas, on the other hand, are still relatively unknown on the world market as most of their plantations are owned by foreign companies that export the tea mainly to Europe. Under the umbrella of black tea, there are many varieties to enjoy from different parts of the world.
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