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Black Tea
Black tea is completely oxidised and when processed, undergoes the five primary steps of withering, rolling, fermentation, drying and sorting. Full-bodied yet mild, these teas are generally classified based on leaf grades and strength. Fine harvest black teas or Flowery Orange Pekoes are gathered early and carefully, consisting strictly of unopened buds and the first two leaves. The leaves are delicately rolled lengthwise to release their essential oils. The presence of the tip of the bud is a sign of quality since only the youngest shoots are used for the finest teas. Number ‘1’ when added to the grade defines the tea as of the finest quality within that grade.Grades: S-Special, F-Finest, T-Tippy, G-Golden, F-Flowery, O-Orange, P-Pekoe, 1-First Quality
