Presentation: Loose Leaf 100g Tin

The Black Tea

Family Classics.

Black tea is the most common type of tea to Europeans. This is the basis of the famous Earl Grey, English Breakfast and Orange Pekoe. Black teas are also less common in the Western world, including our smoky Lapsang Souchong but seductive.

Black tea is the type of tea most intensely transformed. The sheets are completely oxidized (creating its black color) before being dried, giving the black tea more complex, more astringent and less endnotes plants typically found in other types of tea. The highest stringency (dry end that flavor in the mouth) created by the tea tannins is comparable, for example, a Cabernet Sauvignon. This is astringency of black tea that lets you connect so well with milk, and right balance of astringency is a key indicator of quality of black tea.

While the name refers to the color of the leaves, the infusion is generally resulting brown-orange.
The good black tea may be prepared with water with a hotter and more long infusion period, resulting in a tea stronger bond and other types of tea, a reason why the black tea usually contains more of caffeine per cup.

At Tea Forté blends of black tea abound. Some simple and pure of various blends of black tea. Other combining tea with subtle notes of blackberry, vanilla, coconut and even pomegranate.
Although black tea is grown in regions such as Turkey, Russia, Azerbaijan, Kenya and Indonesia, our tea comes from the main producing countries: China, India and Sri Lanka.