Community Poll
Black Teas
Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant (Camillia sinensis), used for most other types of teas, and the large-leaved Assamese plant (Camellia Assamica), which was traditionally mainly used for black tea, although in recent years some green and white have been producedas well. In Chinese languages and the languages of neighboring countries, black tea is known as "red tea”, a description of the color of the liquid; the term black tea refers to the color of the oxidized leaves. In Chinese, "black tea" is a commonly used classification for post-fermented teas, such as Pu-erh tea, While green tea usually loses its flavor within a year, black tea retains its flavor for several years. For this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form currency in Mongolia, Tibet, and Siberia. Although green tea has recently seen a revival due to its purported health benefits, black tea still accounts for over ninety percent of all tea sold in the West. Great Britton and the Isles and northern Germany have been the first to import Black tea from China and are still the greatest consumers thereof. Enjoy browsing our selection that even extends as far as Africa and down to Sri Lanka!
