Know your black tea
What makes black tea different from any other tea is that during the production process, the tea leaves are allowed to fully oxidize before they are heat-processed and dried. During oxidation, oxygen interacts with the tea plant’s cell walls to turn the leaves the rich dark brown to black colour that black tea leaves are famous for. Oxidation alters the flavour profile of a black tea as well, helping add malty, fruity or even smoky notes, depending on the tea.
Our black tea processing:
By contrast, when green tea leaves are processed, they are minimally oxidized. After being harvested, they are quickly heated and dried to prevent too much oxidation from occurring that would turn the green leaves brown and alter their fresh-picked flavour. Less oxidation means a green tea is typically lighter in colour and flavour than black tea, with more vegetal, grassy or seaweed notes, depending on the tea.
Black teas are typically produced using one of two methods:
- Orthodox: In this more time-consuming, but more specialized method of production, tea leaves remain whole or only partially broken during processing. Tea leaves are plucked from the garden, sun dried to reduce moisture, rolled in a variety of ways, including hand rolling to blemish them and then get oxidized to curate the perfect colour and flavour.
- Non-Orthodox or CTC (Crush-Tear-Curl): In this faster, but more generic version of the production process, the tea leaves are cut into fine pieces instead of being rolled. The smaller pieces of leaves are oxidized quickly, producing a one-dimensional, consistent, strong and bold black tea.
Benefits of black tea:
ENERGY : Restore your body energy and focus by improving brain function.
- It contains a healthy dose of caffeine (but still about 1/3 as much as a cup of coffee), and can perk up your entire system.
- The caffeine boosts the mental alertness and helps in concentrating better.
- While its antioxidants are good for your heart, its anti-ageing properties help in fitness of your mind and body.
Origin of our black teas:
The pristine Himalayan air and rich soil at an altitude of 6,000 feet makes Darjeeling home to the most intriguing teas with even more exciting combinations. Darjeeling teas are known worldwide as the ‘champagne of teas’. This tea growing area has the finest selection of tea clones from the best tea growing regions of the world.
The breathtaking region of cool and misty Nilgiris or the Blue Mountains has fresh water rivers flowing through them, endowing the teas that grow there with a characteristic rich, golden yellow liquor.
The moist air of Assam with greenhouse like temperatures make it the largest tea growing region in the world. It is the only other region in the world along with Southern China to grow native tea plants, and its teas are known for their characteristic malty taste.