Black tea
Ingredients: Black tea
Type of tea and origin: Black tea, dried cranberry (sugar, cranberry, vegetable oil), calluna, aroma
Can be re-infused: 1 - 2 times
Number of infusions for 50g: about 20
Black tea
classé dans : Black teas
Ingredients: Black tea
Type of tea and origin: Black tea, dried cranberry (sugar, cranberry, vegetable oil), calluna, aroma
Can be re-infused: 1 - 2 times
Number of infusions for 50g: about 20
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Black tea
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Black tea
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A black tea is a tea for which the oxidation has been allowed to come to an end. That is, during the manufacturing process, the tea leaves were allowed to oxidize completely in contact with air and moisture. Originally green, these leaves then take on a brown or even black color. Oxidation allows better preservation of the tea leaves and black tea can be stored for several years without losing its aroma, while green tea should be stored for 12 to 18 months on average. Black tea has many benefits. Rich in antioxidants, it is beneficial for the cardiovascular system and improves blood circulation. It also has a high theine content.
In India and England, these teas are often accompanied by a hint of milk and sugar. They can be consumed in the morning, in particular CTC teas (manufacturing process in which the leaves are rolled on themselves and which therefore concentrates more theine). The story goes, that in the 17th century, a shipment of green tea from China to England would have completely oxidized during transport at sea (several months), due to the heat and humidity. of the hold. Far from refusing the cargo, Westerners tasted this "oxidized" tea and were immediately won over by its rich and deep taste. India, the cradle of English black tea, is the main black tea producing region, including the gardens of Darjeeling, Assam and Nilgiri. You can also find teas in Sri Lanka (Ceylon), China and Nepal. In China, black tea is called "Red tea" in reference to the more or less copper color of its liquor.
The flavor of black tea differs depending on the production area. Here are some representative examples of plantations with different characteristics and flavors. India, Nepal, China, Sri Lanka, Africa among others, among the countries and regions that produce tea.
DARJEELING
The most premium and famous teas in the world are undeniably those from the Darjeeling region of India, which is always the first to be mentioned. The highest quality black tea is produced at the foot of the Himalayas, Darjeeling is considered a jewel of tea, due to the quality of the leaves, the elegant flavors that emanate from them but also their rarity. Tea lovers around the world look forward to the harvest season which takes place three times a year and each offers very distinct flavors.
ASSAM AND NILGIRI
Assam teas have rich, sweet aromas, which pair well with milk. Nilgiri teas, with their refreshing citrus-like aromas, are also renowned for their high quality.
CEYLON (SRI LANKA)
Sri lanka is also famous for the production of tea. Its black tea, which inherited the British tradition, is widely appreciated for its deep and persistent flavors.
UVA
It is characterized by its power and its refreshing aromas and is known as one of the three main teas in the world with Darjeeling.
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