The processing of Chinese black tea plays a significant role in determining its flavour profile. The series of steps involved in the production of Chinese black tea, including withering, rolling, fermentation, and drying, all contribute to the development of unique flavour compounds and characteristics.
The withering process, for example, helps to soften the tea leaves and release moisture, which makes them more pliable for rolling. Rolling helps to break down the cell walls of the leaves, which can release additional flavour compounds. Fermentation is a key step in the production of black tea, as it causes the tea leaves to undergo enzymatic oxidation, which results in the development of new flavour compounds and changes in colour. The drying process also plays a role in shaping the tea's flavour profile as it stops the oxidation process and helps to preserve the flavour compounds that have been developed during fermentation.
All of these steps work together to create a complex and nuanced flavour profile in Chinese black tea, which can be sweet, robust, smoky, or malty, depending on the specific variety and the processing methods used.