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.
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◆How to prepare Black Tea◆
Step 1: Boil water. Bottled spring water is 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 boiling hot water so that it does not cool your tea. For black tea, we need the water to stay hot 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 - at least in the sense of having a point in time at which it becomes unsafe to drink - but once opened, it begins to gradually lose its aroma. In its original packaging, it keeps fresh for about a year but once it is open it is best to drink it within a couple of months.
