This complex blend of organic black teas – malty Assam, robust Ceylon, brisk Chinese Keemun and hints of floral Darjeeling – creates a hearty, balanced morning cup.
Black tea results from the full oxidation of the bud and first two leaves of the tea plant. Like green and white teas, a high quality black tea is picked early in the spring and contains a high ratio of bud-to-leaf.
Unlike other teas, leaves destined for black tea are spread thickly during the withering process. An extended withering time (up to 18 hours) drives moisture out of the leaf and begins the conversion of delicate “juices” within the leaf into dark, complex liquoring compounds. The oxidation begins at this stage and continues into the rolling process. After being sorted by size, the withered leaves will be twisted, compressed, and rolled multiple times, breaking down cell walls and allowing enzymes to mix. special oxidation chambers are used to feed air through thin layers of rolled leaves to quicken the process. Once the tea master determines oxidation is complete and the flavors and aromas properly developed, the leaves will be dried, cooled, and packaged for sale
Grown and produced similarly all over the world, black tea is graded and sold by its size of leaf and point of origin. High quality black teas are of whole leaf with a high ratio of leaf buds (tips) to leaf. Terms like “Flowery Orange Pekoe” (FOP) are used to describe a full leaf tea with tips. Names like: Assam, Darjeeling, Yunnan, and Ceylon refer to the region where the tea was grown
Lower quality black teas are prepared from fannings and dust (not full leaf) will taste bitter and harsh. Full leaf black teas will have aromas that are clean, nutty, and bright, with flavors that are brisk, full, coppery and soft.
A blend of Fair Trade Certified organic black teas (Assam, Ceylon, Darjeeling and Deemun) All Tea is Gluten-free.