The traditional method of processing black tea involves four basic steps:
Withering, Rolling, Oxidizing and Drying (or firing). The tea leaves are first withered on conveyor belts for several hours until they are limp enough to be rolled without cracking. They are then rolled on machines, the rolling of the leaves gives them their future form. The rolling also bruises the leaves enough to be oxidized. The rolled leaves are then spread out in a cool place. The leaves absorb the oxygen in the air which activates
the enzymes to create essential oils. This process is called oxidation or fermentation.
The leaves are then fired in large ovens with temperatures up to 194 degrees Fahrenheit.
They are then graded and packed into chests.
Don't Take Our Word For it! Here's What Our Customers Think:
“I am sipping this in iced tea form as I type this! It is absolutely delicious and highly recommended. ”- Jennifer D.
“I must say this is a interesting tea with the chocolate in it. And also the ginger gets it a bit of a spicy kick. And It tastes so good. Subtle with a chocolate taste that is semi sweet like mocha without the coffee and alot smoother. ”- Ashley
“Yes Irish breakfast is a good black tea. Your's is nice and strong. And kinda robust and malty like coffee without the coffee taste. And in such a good quality and rich taste to. A good alternate for coffee with less caffeine. ”- SilverMage