Darjeeling Black Tea

BT9999.01
Структура: From the Darjeeling district of West Bengal, India

Black Teas (Черные Чаи)

Tea obtains its blackness through a fermentation process, which results in complete oxidation of the leaf prior to being fired. This process greatly reduces the polyphenol content of the tea but allows for a fuller, richer taste. Flavor, briskness and strength are the properties by which this tea is judged.

Preparation: A tea grader in India will prepare a black tea by poring boiling water over the leaf and allowing it to steep for a period of 4 to 5 minutes - being careful not to over brew, which may cause bitterness. The drinker should be careful to allow the tea to cool properly prior to consumption as drinking extremely warm brews has been linked to cancer of the throat.