BLACK TEA undergoes a full fermentation process composed of six basic steps: withering, rolling, sorting, oxidizing, firing (or drying) and grading. Roll breaking cracks the surface of the leaf exposing the leaf's enzymes to air initiating oxidation. Oxidation is the process that results in the flavor profiles of Oolong and Black tea, which is often full-bodied and robust. Although it contains the highest amount of caffeine compared to the other tea types, it is still well below the amount found in coffee or sodas.
Sterling Tea is a USA premier woman-owned and operated blender of exquisite teas and tisanes. |
 Measure 1 tsp. per 6oz serving of water and place directly into your cup, teapot, infuser, or tea sac. Bring fresh, filtered, cold water to a boil (195-205 ºF for Black Teas). Pour water over leaves to release flavor & bouquet, and allow to steep up to 5 minutes for black tea. *Proper steeping times contribute to ultimate flavor and aroma. *Over steeping can produce a bitter taste. *To achieve a stronger brew, simply add more leaves. |
