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Black tea is the most processed of the four teas and takes the most time to make.
The leaves are withered, rolled and bruised and allowed to oxidize, which causes the leaves to turn brown and gives a richer flavor and darker color to the brew.
Black tea contains the most caffeine, but still has about half the amount of a regular brewed cup of coffee.
The taste of Black Teas range from light and sweet, to brisk and puckering. It is thought that the health benefits of black tea come from the flavonoids theaflavin and thearubigins that may help with cardiovascular health.
Ceylon Black and Darjeeling are two examples of excellent black teas.