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Black Teas

Black tea is withered, fully oxidized (fermented) and dried. Black teas are available from various estates, countries and regions, with added flavorings and also as specialty blends.
The two main types of manufacture for black teas are Orthodox (rolled whole leaf) and CTC-Cut Torn and Curled (appears like little ball bearings). The Orthodox method produces the traditional looking tea leaf - long and wiry whole leaf types. This is achieved as follows - the withered leaf is fed into what appears to be a very large mixing bowl with a large paddle that mashes the tea. During the process the tea is torn apart to a certain degree and also crushed. To achieve 'clean' tea, several series of stalk extractors are used. Orthodox teas tend to be lighter and less full bodied as compared to CTC manufactured teas.
The CTC manufacturing process turns the tea into what appears to be small balls of tea. The withered tea leaf passes between two large rollers that are revolving opposite to one another. On each roller are a multitude of sharp blades set at an angle that mesh with the opposing roller. As the tea passes through this series of blades the tea is cut and torn apart and is compressed or curled into little balls.

 

Featured tea: Keemun Panda, for pure tea pleasure!