Black & 'Fermented' Tea

Black tea is a fully oxidized tea, giving strong, robust, invigorating, sometimes malty teas with higher but varying levels of bitterness.

Once the leaves have been plucked they are withered for anything from 3–20 hours, before being rolled to promote oxidation. They are left until the right level of oxidation is reached, which can take up to 5 hours for Indian-style black teas and up to 12 for Chinese. When this is achieved the leaves are dried to stop the oxidation and stabilize the leaf. The finished leaf is then sorted