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Black Tea

All teas are made from leaves from the Camellia sinensis plant. Black teas are processed in two ways, CTC (Crush, Tear, Curl) or by the orthodox method. The CTC method cuts the leaves into small pieces known as fannings or dust, that are commonly used in tea bags. Orthodox processing is done either by machines or by hand. Hand processing is used for high quality teas. Leaves are fully oxidized under controlled temperature and humidity. The level of oxidation determines the type of the tea; with fully oxidized becoming black tea, low oxidized becoming green tea, and partially oxidized becoming oolong tea. There are four grades of black tea. Whole-leaf teas are the highest quality, and are graded as "orange pekoe." After the whole-leaf teas, the scale degrades to "broken orange pekoe", fannings, then dusts. Whole-leaf teas are the most valuable, especially if they contain leaf tips. Broken leaves are sold as medium-grade loose teas. 

  • Black Tea Soom 1st Flush Darjeeling TGFOP

    The Tea Leaf

    Black Tea Soom 1st Flush Darjeeling TGFOP


    India, Darjeeling

    This 1st flush leaf produces a flowery and slightly astringent character. A well crafted leaf from this single estate.

    Bring water to a boil. 1 tsp per 6 oz cup. Infuse for 3-5 minutes.

    Contains Caffeine.

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