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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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