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Black Tea

Black TeaBlack tea, is popular and well known and recognized throughout the world, It is refered to as “Red Tea” in China due to the beautiful amber colour of the liquid produced.

Black tea being readily accepted and consumed all over the world though in China black tea until recently has been the least popular style of tea in China, in most parts of China the preference is Oolongs or Green teas… The loyalty shown to tea types unique to an individuals region is very high – if you are born in a region famous for black tea you support that tea without question.

China‚Äôs main black tea producing regions, are Yunnan, Anhui, and the legendary Lapsang farm in Tong Mu Village of the Wu Yi Mountains, the high quality tea’s produced in these provinces are finally being acknowledged in China as genuinely top quality teas in their own right, hand-picked and laboriously hand processed, relying on the Tea Masters skill and experience to achieve the exact amount of oxidation or exposure to air at the critical stage in processing, (also known as fermentation).

Modern processes combined with skilled tea masters have greatly improved the quality of Black teas. Black tea is produced by encouraging freshly picked tea leaves to darken with a large amount of cellular oxidation, a precise process that ultimately produces the unique rich, robust black tea flavour and beautiful clear amber to red colour.

The liquid produced is known as tea soup.

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