Black teas are the completely oxidized leaves of the tea plant. Known for the cultivation of black tea are, for example, Assam (India), Ceylon (Sri Lanka) and Darjeeling (India).
Yunnan in China is known for a special black tea specialty: The Pu-Erh. Pu-Erh tea is a strong black tea that undergoes fermentation in addition to oxidation. Here the tea is moistened and shifted again and again. In the past, pu-erh was processed in damp cellars or buried underground. The result is a strong, very unique smell and taste.
Assam tea
Assam is the largest contiguous tea-growing region in the world. Assam is located in the north of India on the river Brahmaputra.
In Assam, weather conditions make for seasonally varying flavor nuances. The First Flush, that is the first harvest of the year, is harvested at the end of April to the end of May and is eagerly awaited. The taste is strong and malty.
The Second Flush is harvested from May to early July and is characterized by spicy notes. Autumnal is harvested in the fall from September to October and is particularly full-bodied in taste.
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Darjeeling tea
Darjeeling is an area on the southern slopes of the Himalayan Mountains. Darjeeling’s altitudes of up to 2,500 meters are breathtaking.
As in Assam, a distinction according to harvest time is common.
Ceylon tea
The tea trade is an old industry rich in tradition. Terms are rather rarely exchanged. Ceylon has not been called that for a long time, but is today’s Sri Lanka. The teas of the great island nation usually find their way to us via the seaport of Colombo.
Black teas from Ceylon are characterized by a tart, metallic taste. Ceylon teas have an astringent effect – this means that the mouth contracts when drinking. Typical growing regions of Ceylon are Nuwara Eliya, Uva or even Dimbula. The teas are differentiated here according to cultivation height (low-grown, medium-grown and high-grown).
Ceylon teas are a pleasure with milk or cream, also a preparation in the samovar is suitable.
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For a black tea, the leaves are first wilted, which removes the basic moisture from the tea. Finally, the leaf is rolled to break the cell walls of the leaf. The escaping cell sap oxidizes with the air and the leaf turns black. Finally, the sheet is dried until a residual moisture content of 5% is reached. Now the sheet is sorted by sheet size in the last step.
By the way, you can find a range of black teas and also black tea blends:
Black tea is usually brewed at 100°. On our product pages and our teas you will find preparation recommendations – perfectly matched to the respective tea.
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