Black tea is grown and processed all over the world in varying geographies and climates. To produce black tea, leaves are harvested and withered and then crushed, torn, curled, or rolled and allowed to oxidize before being dried. As a result the leaves darken and develop a stronger flavor and aroma.   According to the Mayo Clinic, the caffeine content of green tea ranges from 24-40 mg per cup and black tea ranges from 14-61 mg per cup.

 

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