Black teas undergo five processing steps used in tea production: withering, rolling, oxidation, drying and firing. After the initial withering, the tea leaves are rolled with great pressure to break open the cell structure and induce oxidation. The oxidation process turns the tea leaves from green to dark brown/black. Tea leaves turn brown by the same process that causes an apple to brown when it is cut open. The tea is then dried, in some cases by pan firing, to stop any further oxidation. Black teas brew up to a red or reddish-brown color and are rich, full-bodied and complex in aroma and flavor.
Puh-Erh teas are a product of China and valued for centuries for its many health benefits. Pu-erh Teas are traditionally made with leaves from wild tea trees found in the Yunnan region of China. After picking, the leaves are made in “mao cha” (rough tea) through withering and pan firing. The mao cha is pressed into raw Pu-Erh and aged naturally or undergoes further processing to make ripened Pu-Erh. Like wine, the enzymatic process continues even after processing is complete.
Showing 17–32 of 34 results