Black Tea

Black tea 100% oxidised and is produced using one of two methods: Orthodox or CTC.
Orthodox: the leaves remain whole or only partially broken. They are picked, withered to reduce moisture, rolled, oxidised to create colour & flavour, dried to stop oxidation then graded.
CTC (Cut, Tear, Curl): the leaves are cut into fine pieces instead of rolled. This means they oxidise faster, producing a one-dimensional, consistent, strong and bold black tea. They also fit into teabags easily.
Black teas are darker in colour and higher in caffeine than the less oxidised teas (green, white) due to being the most heavily processed. This also contributes to the flavour profiles that develop.
They are approximately 90% of ALL tea consumed worldwide, and are grown throughout India, China & Sri Lanka.
To Brew:
 - 1 teaspoon per cup,
 - Add freshly boiled water,
 - Steep for 3-5 minutes then pour.