Black Tea

Black tea leaf extracted with supercritical CO₂, which keeps the aroma intact without heat or solvent residue. Dry and leafy, with hay, tobacco, and a light smokiness.

Extract of black tea leaves (Camellia sinensis, family Theaceae) obtained by supercritical fluid extraction (SFE), in which pressurized carbon dioxide takes the place of hexane or ethanol as the solvent. The process runs at low temperature and the CO₂ evaporates completely afterwards, so the leaf's aroma is captured with little heat damage and no solvent residue. Black tea differs from green in being fully oxidized after withering and rolling, which develops its darker, malty, and fruity character. Aroma research on black tea identifies linalool and geraniol as key odorants, alongside vanillin, 2-phenylethanol, and caramel-like furanones. dsm-firmenich describes its Black Tea SFE as dry and leafy, with hay, tobacco, smoked, and astringent notes that lend a composition a smoky, woody dimension.