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Black Tea
Black tea is wholly oxidized tea
of the family camellia sinensis with a strong taste
The most conversant
black teas are Assam, Darjeeling and Ceylon (named after
producer region)
There are five
phases to the process of black tea production.
The fresh tea leaves are wilted
before rolled. The
enzymes in the tea leaves are activated by the rolling process.
A reaction occurs with the oxygen in the air, turning the leaf
from green to brown. This happens in the fermentation room where
the temperature is kept on 23 and 26°C and humidity 95%.
The process is then stopped by applying
heat to the leaves after 2-3 hours.
Finally the tea leaves are dried
Prices for 150 gr. packages on
request
info@orlandosidee.de |
-TEE
