How to Make
- Black tea is fully oxidised, meaning that molecules in the tea react with oxygen to give the leaves a rich, robust flavour. Aside from that, black tea can vary hugely in taste: a delicate Darjeeling could hardly be more different from a sweet, malty Assam or a smoky Lapsang Souchong.
- Many of our black teas are flavoured with fruit, spices or even flower petals, or infused with essential oils to complement the flavour of the tea. Their natural depth and richness makes them the perfect base for a wide range of different flavour combinations – why not get exploring?
- HOW TO BREW:
- Black tea is more robust than other tea types, so don't hold back: we recommend brewing in freshly boiled water for 3–5 minutes. An exception is First Flush Darjeeling, which is unusually delicate for black tea and should be brewed at around 90°C for no longer than 3 or 4 minutes.
-
1.
Picking - More mature leaves are usually chosen for black tea.
-
2.
Withering - The leaves are laid out on racks to dry for several hours.
-
3.
Rolling - Rolling the leaves in large drums triggers oxidation.
-
4.
Oxidation - Enzymes in the leaves react with oxygen, changing their taste.
-
5.
Drying - Finally, the leaves are dried, sorted and packed.
Speciality Teas
Tea production is a centuries-old art, and throughout its long history, tea growers have experimented with different techniques - from firing and steaming to more unusual methods like the steam oxidation used to produce yellow tea.
Oolong
White Tea
Pu-Erh Tea
