To produce black tea, the leaves are allowed to wilt after being picked. Then rolled which breaks down the cell structures, allowing the cell sap to rise to the surface. Next the fermentation phase begins the cell sap bonds with the oxygen in the air. The tea leaves turn copper in colour and develop their distinctive aroma. After being dried the tea leaves are sorted according to the common tea leaf grades. View the range
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Black leaves with plenty of golden buds that give a slightly peppery brisk liquor and a pronounced aroma.
1 teaspoon per cup into either a teapot or infuser. Add boiling water 100degC-brew 2-5 minutes add milk as desired.SizeQuantity