Black tea originated from China and it is a fully oxidised type of tea, which results in its distinct and bold range of flavours and aromas. It is currently the most popular type of tea in the West, with varieties ranging from the classics such as Earl Grey and English Breakfast to the more special fusion blends and premium single estate teas.
Although the production process varies from region to region, the traditional method involves plucking of the leaves and withering, followed by rolling which causes the leaves to bruise and triggers the oxidation process, and finally drying with heat to end the process.
Assam Bargang tea comes from an estate located on the north banks of the Brahmaputra river in the Sonipur district in Northern India. The leaves are broken, which helps to give it a strong and creamy infusion, which is perfect for those looking for a more powerful Assam brew.
This second flush tea reflects the nicer things in life as it contains wonderful long leaves with many golden tips which impart a certain quality and smoothness to its brew. This tea is grown at a high altitude in the Dibrugarh district in Assam, Northern India and produces a robust and malty flavour.
A touch of the South East – this is an Indian black tea that has been infused with a range of traditional spices to produce a deliciously spicy and warming brew.