In India it is also a very important product. It was formerly supposed that Black and Green tea were the produce of distinctly different plants, but they are both prepared from the same plant. After this they are winnowed, screened, and graded into different varieties. With black teas , the gathered leaves are exposed to the air for a longer period, then gathered up and tossed until soft and flaccid, and after further exposure, roasted in an iron pan for about five minutes. After rolling and pressing, they are shaken out, exposed to the outer air for some hours, rolled, spread out in baskets and exposed to the heat of a charcoal fire for five or six minutes and then rolled for the third time and again heated, and finally dried in baskets over charcoal fires, from which process they become black in color.
Many herbs make delicious or beneficial teas.
While some taste good brewed alone, others benefit from being blended with another herb or two for a more complex, balanced flavor. To obtain the most aromatic and flavorful tea, use pure spring water, if possible, and loose herbs. Don't try to brew a dark tea as most herbal teas tend to be naturally pale in color and are generally better tasting when on the mild, rather than the strong side. Strength can vary according to the amount of oils in the leaf when it is picked. If necessary add more herb.