Black Tea

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

  • Mittagong Vintage Darjeeling FTGFOP1

    All prices are in Australian Dollars and include GST

    • $12.00
    Darjeeling is often referred to as the “champagne of teas” due to its light infusion and delicate flavour. A premium whole leaf, second flush Indian tea perfect as an afternoon tea.

    Brewing tips

    1 teaspoon per cup into either a teapot or infuser. Add boiling water 100degC-brew for 2-5 minutes add milk if desired.


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