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Welcome
to our selection of Black Teas. To produce black tea, the
tea leaves are plucked by hand and then left out in the sun
until they are pliable enough to be rolled without the leaf
splitting. The leaves are then put into a mechanical tumbler
and rolled. This process causes the leaves juices to react
with the air and then oxidize. The green leaves turn black
and are then fired in huge drying ovens to produce the final
product. Black tea is the most common tea consumed in this
country and is cultivated in China, India, Sri Lanka, Africa
and Indonesia. To add a varying taste to black teas, they
are oftentimes flavored with bits of fruit or scented with
oils and flower petals. The drying process naturally leaves
black tea with more caffeine than other types of tea.

Brewing Tips: Black tea should be
made with cold, filtered water that has been brought to a
rolling boil (205 degrees F). Using one rounded teaspoon of
loose tea or one teabag for each cup required, pour the
boiling water over the tea leaves. Black tea should be
steeped for 5 minutes. Once the ideal brewing time
has been reached, the leaves should be removed to prevent
further steeping. It is important to remember that
Darjeeling teas require a shorter brewing time and should
only be steeped for 3-4 minutes. Black teas yield a
vibrant, reddish-brown liquor in the cup.

To view images of our packaging options, individual tea leaf
groupings and customer tea reviews, please click the
individual tea names below.

Remember, if you are interested in black teas, to also
consider our many imported black tea offerings:
Boston Harbour Tea,
Typhoo,
Lifeboat Tea,
Williamson Fine Teas,
P.G. Tips,
and
Indar.
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