Black Teas
Black tea, one of the most popular teas 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 teas 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 several health benefits, black tea warms the body, relaxes the mind and boosts digestion.
◆How to prepare Black Tea◆
Step 1: Boil water. Bottled spring water is the best, but you can also use filtered tap water. Boiling it for about 2-3 minutes should improve its quality.
Step 2: Prepare your teapot. Rinse it with hot water so that it does not cool your tea. For black tea, we need steering hot water to brew.
Step 3: Put the tea leaves into your warm pot and pour hot water.
Step 4: Brew for 30-60 seconds, depending on the tea.
Step 5: Pour the tea into a warmed pitcher. Between brews, remove the lid from your teapot to prevent the leaves from cooking.
◆How to store Black Tea◆
It is important to keep your tea away from heat, moisture, and light. The best way to store tea is in an airtight container in a dry, dark, and cool place. Tea does not have an expiration date which is, after which it would be unsafe to drink, but once opened, it is slowly losing its aroma. In its original packaging, it keeps fresh for a year but once it is open, it is best to drink within a couple of months.