Black Teas

Black teas, one of the most popular tea types in the world, was first produced in Wuyishan, Fujian province, in China. There are three major varieties of black tea: Darjeeling (grown in India), Uva (grown in Sri Lanka), and Keemun (grown in China).

The traditional way of processing black tea includes four steps: withering, rolling, oxidizing, and drying. The final quality of the tea depends on the fermentation, so of all these steps, fermentation is the key. During fermentation, the chemical changes in the leaves turn them from green to coppery red, while the aroma turns fruity and nectar-sweet.

Among the many health benefits, black tea warms the body, relaxes the mind and boosts digestion.