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The Republic of Tea - What is Black Tea?
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Black Tea

Black Teas are said to go through a "fermentation" or "oxidation" process. The enzymes in the leaf are released on to the leaf by crushing, which turns the leaf black. The longer a tea is oxidized, the darker it gets. The skill of plucking the leaves, processing, and in sorting the finished leaves determines the quality of the tea.

Teas from different countries, growing regions within the countries and gardens within the regions can vary, just as wine grapes vary to make variations among merlots. Darjeeling teas are light liquoring, and have a characteristic muscat grape flavor. Keemun, a classic Chinese black tea are winey and toasty. Assams are very full-bodied and malty in flavor.

Preparation: These teas, whether loose leaf or bagged, are brewed with boiling water for three to five minutes. They can be taken with milk, if preferred. One level teaspoon of loose tea, or one tea bag makes a five ounce cup.

Click here to explore our black tea selection.

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