Black Tea

Showing 1–12 of 30 results

Arabian Nights

Arabian Nights

AED 21.00

Assam Dirial

Assam Dirial

AED 23.62

Black Saffron

Black Saffron

AED 23.62

Black Tea “ After Eight”

Black Tea “ After Eight”

AED 21.00

Black Tea “Coffee Break”

Black Tea “Coffee Break”

AED 21.00

Ceylon  Pettiagalla OP

Ceylon Pettiagalla OP

AED 21.00

Ceylon Decaf

Ceylon Decaf

AED 12.60

Darjeeling Queens Blend

Darjeeling Queens Blend

AED 26.25

Darjeeling Tea Of The Year

Darjeeling Tea Of The Year

AED 23.62

Earl Grey Special

Earl Grey Special

AED 21.00

English Breakfast Tea

English Breakfast Tea

AED 21.00

Ginger Twist

Ginger Twist

AED 21.00

Showing 1–12 of 30 results

BLACK TEA is fully oxidized tea.

Oxidation of the tea leaf was first discovered in 17th century in China.

Unlike in green teas for production of black teas mature leaves are used, except for the top quality whole leaf teas such as Dian Hong, Keemun, Black Mao Feng etc. that use tea shoots and topmost 4 young leaves.

After the leaves are plucked they are allowed to wither. Withering of Black Tea is a longer process than for other teas, to create deeper, more concentrated flavors.

Then tea leaves are rolled and crushed by hand or by machine. Tea makers roll the leaves gently to stimulate the polyphenols, amino acids and essential oils that determine the final characteristics of the tea. Most modern producers use mechanical rollers, but the finest Black Teas are still rolled by hand. This process brings enzymes – polyphenol oxidase and peroxidase – in contact with polyphenols and triggers the oxidation process. The leaves are allowed to turn dark brown and eventually, when chlorophyll breaks into pheophytin, to deep black.

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