Black tea

white tea yellow tea green tea
red tea black tea aromatic tea

Black tea is completely fermented. It undergoes a five stage processing: sorting, withering, rolling, fermentation and drying. It has an intensive colour, taste and fragrance. It is the most popular and admired tea in the world. It has refreshing and simulative properties. Taking into consideration the total world production, over 90% are black teas, coming in plenty of strains.

Its value depends on the country, in which it is produced and the established method of processing. Teas of worse genera are often refined with flower and fruit fragrances. Black teas are divided into groups as far as the condition of the leaf and its maturity during harvest are concerned (i.e. the whole leaf, “Broken” leafs, “Fanning” crumbs or “Dust”) as well as the country of the plantation.

According to the order of picking the leaves, the tea is divided into the following:
• Tips – tea produced from undeveloped leaf buds, it gives the highest quality of tea,
• Flowery Orange Pekoe – FOP – undeveloped leaf buds and first leaves,
• Orange Pekoe – second leaves
• Pekoe – third leaves
• Pekoe Souchong – fourth leaves
• Souchong – all remaining leaves

Assam - It is an Indian, very good tea characterized by long, quite big leaves, with lots of gold Tips of an aromatic taste. The English love this tea and thanks to its dark infusion, it is often drunk with milk.
The method of preparation: 1 heaped teaspoon per 1 cup, pour white boiling water and brew for about 3 – 4 minutes until golden brown infusion appears.

Darjeeling - Indian tea originating from the slopes of the Himalayas, harvested from April until October. It is highly valued by many connoisseurs around the world.
According to the time of harvest, it is divided into the following:
• First Flush (first April harvest),
• Second Flush (middle of July harvest)
The tea has slightly twined and opened leaves and few tips. It has a very fresh, refreshing, pearly and tart taste. It is considered one of the best Indian teas.
The method of preparation: 1 heaped teaspoon per 1 cup, pour white boiling water and brew for about 4 minutes.

Yunnan - teas from Yunnan province grow at the altitude of over 2000 meters. They are characterized by big, fleshy and smooth leaves. Teas of higher quality tend to have many tips. “Yunnan Black Tea” is recognized and highly valued all over the world. It has a particular mild, aromatic and slightly sweet taste. Unlike other Chinese genera of tea, it can be served with milk.
The method of preparation: 1 flat teaspoon per 1 cup, pour white boiling water and brew for about 3 – 4 minutes until golden brown infusion appears.

Ceylon - this tea originates from Sri-Lanka. Its delicate, elongated leaves give brown red infusion. Aromatic, strong taste will refresh everyone who tries it.
The method of preparation: 1 flat teaspoon per 1 cup. It can be served with sugar and milk.