Black Tea

The invention of the in the late 1800s by William McKercher allowed producers to quickly and efficiently crush, tear, and curl (CTC) tea leaves. This revolutionized production, making black tea cheap, consistent, and accessible to the masses. Suddenly, a cup of black tea was no longer a luxury—it was a working-class staple.

Harvested in the foothills of the Himalayas, Darjeeling is often called the "Champagne of Teas." Unlike the bold Assam, Darjeeling is lighter, more floral, and slightly astringent. It often has muscatel notes (reminiscent of grapes) and is typically drunk without milk to appreciate its delicate complexity. black tea

1 teaspoon of loose leaf (or 1 tea bag) per 8-ounce cup. For malty Assams, consider 1.5 teaspoons. The invention of the in the late 1800s

As they worked, Old Master Wu told Lin the legend of the Golden Leaf. It was said that many years ago, a magical golden leaf had fallen from the heavens and landed on the Wuyi tea plants. From that day on, the tea leaves had taken on a special quality, with a depth of flavor and a richness that was unmatched anywhere else. Harvested in the foothills of the Himalayas, Darjeeling

Black tea is a type of tea that is more oxidized than oolong, green, and white teas. This oxidation process is what gives black tea its characteristic dark color, robust flavor, and higher caffeine content. In Chinese tea culture, it is known as "red tea" (hong cha) because of the reddish color of its infused leaves and liquid.