Black Tea Leaves

We offer Black Tea leaves are fully fermented- they are the most processed and therefore the most intense in flavor. Varieties of black tea include Assam, Ceylon, Darjeeling, Keemum, Lapsang, Souchong and Yunnan. Black tea is a variety of tea that is more oxidized than the oblong, green, and white varieties. All four varieties are made from leaves of Camellia sinensis. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas.
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 sinensis. 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 (C. Sinensis subsp. Sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. Sinensis subsp. Assamica), which was traditionally mainly used for black tea, although in recent years some green and white have been produced.
All these types of tea obtained from fresh leaves of tea plant.