Teas & Mates / Black Tea

Black tea undergoes complete oxidisation of the leaf before drying. This gives greater consistency to the beverage. The spring harvests are clearer and more floral, while those from the summer and autumn are darker and more fruity. The aroma of black teas do not develop fully except in very hot water (98-100°C). In China these are called "hong cha" (red teas) because of the colour they produce when brewed.