loading-ttr2

Black tea is the most intensively processed type of tea involving oxidation. The leaves of the Camellia Sinensis plant are allowed to fully oxidise, before they are dried, giving black tea its astringency and depth of flavour. The duration of oxidation determines the strength and darkness of the tea.

    Start typing and press Enter to search

    Shopping Cart

    No products in the cart.

    []
    ×

    Need help?

    Chat with us on WhatsApp

    × How can we help you?