“Sitting with the emperor, I shared a pot of tea. The tea's beguiling fragrance induced a state of tranquility. Pleased, the emperor said "a special blend to honor our friendship. It bestows peace on those who drink it." I knew that this was a day to be treasured. Since then, I have enjoyed many peaceful days.”
Sri Lanka, India, China
Black tea is grown in China, India, Sri Lanka, and Africa, and is the most common type of tea drunk in the Western world. The leaves range in colour from brown to black, often with golden or silver tips.
COLOR: Bright copper
AROMA: Full, round
TASTE: Malty to floral
How Is Black Tea Made?
The fresh tea leaves of the tea plant (Camellia Sinensis) are picked.
The leaves are softened, and the moisture content of the leaves is reduced by half, allowing the leaves to be rolled without breaking.
Traditionally the leaves were rolled gently between the hands to break down the cell walls in order to release the enzymes that start oxidation.
A natural process that alters the leaf’s chemical structure. Longer oxidation means a softer taste, deep colour and high caffeine. Black teas are fully fermented.
The leaves are pan-fried to halt oxidation and begin drying. Underfired leaves will mould over time while over-fired will lose flavours. Leaves then cool off on bamboo mats.
Leaves are graded and put into categories: whole leaves, broken leaves, fanning, dust.