Picking Withering Rolling Oxidation
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Firing
Black tea is fully oxidised.
The tea leaves are firstly picked and withered. After withering, the leaves are rolled which bruises the leaf and exposes its juices to the air. The enzymes in the leaf act as a catalyst for oxidation and the leaf turns from green to vivid red. The leaves are then fired and sorted.
India, Sri Lanka and China are the most famous producers of high quality black tea.
Black tea has a strong flavour and the highest caffeine content of all teas. It is fantastic with milk, and if you taste requires, sugar. Although a high quality assam, darjeeling or keemun, is also delicious without milk.