Black Tea

After harvesting, tea leaves are placed on withering racks to bring down their internal moisture. Once the leaves begin to wilt, they are then crushed or rolled either manually or in modern day machines. This step bruises the leaf by rupturing the interior cell wall and exposing enzymes in the leaf to oxygen, beginning an oxidation/fermentation process. When the leaves turn into a coppery color, they finally go into a drier or are pan fired to remove any remaining internal moisture, sealing in the rich, bold tea flavor.

 BREWING: Heat water to a rolling boil. Use 1 heaping tsp tea per 8 oz cup. Infuse for 3-5 minutes.