Collection: Black Tea
Leaves are selected, picked, withered & can be rolled or macerated to expose the inner enzymes to the air. The oxidisation reaction is then encouraged by heating resulting in the darker red, brown & black leaf colours. Thereafter the leaves are shaped and further dried in a variety of ways, determining the final result. Black Teas have a wide scope of flavours from sweet & aromatic to stronger, darker, malty & muscatel notes.