black tea

BLACK TEAS:
Steep 3-5 minutes (200 degrees, boiling)

General: Black tea is historically from India but also from Sri Lanka and China. Produced in the Orthodox Method: a bud and two leaves and are picked, withered, rolled (to break open the cell structure), oxidized (100%), and then fired. Many of them, mainly the English favorites and flavored Black teas, are processed to be enjoyed with milk and sugar. Black teas are known for containing the antioxidant Flavonoid, which is said to be good for the heart. There is more caffeine but is just as healthy because it is thought caffeine helps prevent Alzheimer’s.

History: Ancient Chinese began to produce more and more tea; they realized that with a unique fermentation process, tea leaves became darker. The tea made from these leaves was more potent, and the leaves could be stored for longer periods of time without losing their potency. These tea types were called black tea because of the change in coloration of the leaves through the fermentation process. The fermentation in black tea brewing increases the amount of caffeine by weight, making black tea a unique energy source.

Black Tea Descriptions according to Estate:

India Blacks-

Assam Region: (mixes well with milk and sugar)

These teas are known for maltiness. The discovery of Assam tea is attributed to the Singpho tribe in Northern Assam. They are known to be the earliest users of the tea plant as a medicinal herb and beverage. Assam is considered the largest black tea growing region in the world.

Masala Chai:  In Indian culture, 'Masala' means 'a blend of spices', and 'chai' simply means 'tea.' So, Masala Chai is literally 'spiced tea.' Our take on this treasured Indian drink combines premium Ceylon black tea with warming cinnamon, cardamom and ginger. Warm and inviting fragrance, zesty flavor (without being too hot or spicy) and invigorating, aromatic finish.

Darjeeling Region: (made to be prepared without milk and sugar)

In general, Darjeeling teas are lighter and more delicate than other Indian teas. Taste profile consisting in malty, sharp, and astringent notes. After the newly sprouted leaves have been plucked, they are withered over warm air for a few hours to reduce moisture. Once a suitable suppleness is achieved in the leaves, a delicate rolling of the leaves is performed. The leaves begin to oxidize (change in color from green to dark) and the flavor develops. Finally, the leaves are baked to complete the process.

Darjeeling Tea:  Described as the “champagne” of teas that is medium strength with a muscatel, wine-like flavor and a floral-rose aroma. Biodynamic is a method of organic farming that emphasizes the holistic development and interrelationships of the soil, plants, and animals as a self-sustaining system.

Srilanka/Ceylon Region: Most popular tea produced-

Ceylon OP-1: Commonly recommend for individuals who enjoy a Lipton tea. Ceylon is where Thomas Lipton bought his first tea plantations and began marketing the tea. Ceylon OP-1 is a higher quality tea but similar to Lipton teas.

China Blacks - Chinese Black teas are to be prepared without milk and sugar because of their complex flavors. As you drink these teas, slurp the tea across your whole tongue in order to taste many “notes” and overtones of these teas.

Yuan Region: Teas from this region produce basic black teas with a huge variety of overtones like fruitiness and nuttiness.

Fujian Region: Most popular tea produced-

Lapsang Souchong: As tea was becoming popular in Russian and Eastern European countries, it was carried by camels and horses to different parts of these Regions. Because of tea’s absorbent qualities, the smells of the travelers’ campfires left a flavor in the tea and that flavor became loved by people throughout the world. Lapsang Souchong is currently smoked over pine needles to gain its smokiness. Tea profile tastes of a strong smokiness.

English Favorite Black Tea Descriptions: English teas are blended with several teas from around the world. This is so the teas taste will always stay consistent. If the crop is off in one plantation, it won’t affect the Tea as a whole.

English Breakfast: This classic black tea is a blend of 3 Black Ceylon teas that produces a traditional English cup of tea. Enjoy plain or with cream and sugar. Great “morning” tea.

Scottish Breakfast: A blend of 2 Indian and 2 Chinese black teas that creates a hearty malt flavor.

Irish Breakfast: This tea is a blend of Assam and Kenyan black teas that produces a strong, malt flavor.

Earl Grey: This cup is a combination of Bergamot essential oil (from Italy) and a light malty flavor. Also, a little flowery.