History

Black teas came about to facilitate the long journey from the Orient to the cafes of Europe. Green tea was unsuitable for this year-long trip, and the process of oxidation was invented to prolong its shelf-life. To fully oxidize (or ferment), the newly plucked leaves are laid out to dry. The aged leaves are then rolled, causing each leave to release its natural juices. The leaves are laid out once more in a cool and humid room to absorb oxygen. This fermentation process changes the leaf color from green to coppery red and gives tea its flavor. The fermentation process is arrested when the leaves are heat-fired, giving tea its final dark color and a distinctive aroma.

Health Benefits

"Scientist have long linked green tea to the low rates of stomach cancer and heart disease found in some Asian populations. And new finding suggest that black tea, which comes from the same leaves, offers similar benefits." Newsweek, Oct 98.

''A cup of black tea has more antioxidant power than a serving of broccoli." Prevention, Aug 98.

For Best Results

Black teas are best prepared with a freshly drawn water that had been brought to a full boil, and steeped for five minutes. Be careful to not overboil the water, as this reduces its oxygen content, and adversely affects the flavor of tea. Similarly, steeping much longer than five minutes will produce a bitter taste.

Varieties

Ceylon - a bright and lively tea from the renowned region of Dimbula on the island of Sri Lanka, Ceylon's modern name.

Assam - rich aroma and a strong malty taste are the characteristics of this distinct tea from the Assam region of India.

Keemun - highly flavorful tea with a hint of chocolate from the famous region of Keemun in China.

Yunnan - peppery-flavored tea characterized by thick, yet soft leaves, from the oldest tea-producing region of China.

Darjeeling - a much prized tea from the picturesque slopes of the Himalayas, with rich golden-red liquor and an exquisite aroma. First Flush is gathered in spring and Second Flush in the early summer.

Lapsang Souchong - smoky tea from the Fujian province of China hat is reminiscent of the scent tea would acquire during its long overland journey from China to Russia.