Robert Wemischner, Diana Rosen

Black

Appears in
Cooking with Tea: Techniques and Recipes for Appetizers, Entrées, Desserts and More
Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

  • About
When a tea is fully 100% oxidized it becomes brownish black. The Chinese still call these teas reds because the infusions are various degrees of red.

© 2000 Robert Wemischner. All rights reserved.