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Black Tea

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Making black tea is more complex and time consuming. The freshly plucked leaves are laid out on screens fitted to long wooden boxes call withering troughs. Here the tea is allowed to with to reduce its moisture, then it is rolled. The rolling disrupts the cellular structure of the tea leaves, and gives black tea its distinctive flavor and aroma. The leaves are then moved on to the fermentation stage. Fermentation is actually the oxidation of the tea constituents. After fermentation the tea is dried or fired.

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