Black Tea

Fermented tea leaves.

Black tea gets its color and character from the processing of the leaves. Once picked, the leaves are oxidized, resulting in higher levels of soluble caffeine and tannins.

Although green and white teas are touted for their health-giving properties due to their high antioxidant content, black tea is still a healthy beverage as it contains antioxidants, polyphenols, vitamins, and essential oils which aid in digestion.

“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.”

From Where?

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?

PICKING

The fresh tea leaves of the tea plant (Camellia Sinensis) are picked.

WITHERING

The leaves are softened, and the moisture content of the leaves is reduced by half, allowing the leaves to be rolled without breaking.

BRUISING

Traditionally the leaves were rolled gently between the hands to break down the cell walls in order to release the enzymes that start oxidation.

FULL FERMENTATION

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.

DRYING

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.