Single Origin Pure Black Teas
The tea shoots are now at their highest level of oxidisation because of naturally present enzymes. The leaves are wilted, rolled and then laid on a thick screen to mature. Once they have reached maturity, they are dried in an oven to stop oxidisation. The leaves then become dark brown, almost black, with a rich, luscious flavour and exude berry, vanilla and grilled notes. In Asia these teas are called red.
