Black Ceylon Tea

High quality black tea
black tea is a type of tea that is more oxidized than oolong, green and white teas. All four types are made from leaves of the shrub (or small tree) camellia sinesis. Black tea is generally stronger in flavor than the less oxidized teas. Black tea retains its flavor for several years. Black tea is usually graded on one of four scales of quality. Whole leaf teas are highest quality followed by broken leaves, fannings, and dusts
- brief introduction
appearance: tight and slender
raw material: fresh tea from alp, slim leaves have high aroma
taste: heavy and mellow
tea water: red liquor
contents: the protein, fat, saccharine, microelement, tannin, catching, theine and multiplex vitamin.high quality black tea
black tea is a type of tea that is more oxidized than oolong, green and white teas. All four types are made from leaves of the shrub (or small tree) camellia sinesis. Black tea is generally stronger in flavor than the less oxidized teas. Black tea retains its flavor for several years. Black tea is usually graded on one of four scales of quality. Whole leaf teas are highest quality followed by broken leaves, fannings, and dusts
- brief introduction
appearance: tight and slender
raw material: fresh tea from alp, slim leaves have high aroma
taste: heavy and mellow
tea water: red liquor
contents: the protein, fat, saccharine, microelement, tannin, catching, theine and multiplex vitamin.