Black tea is made from leaves more heavily oxidized than the white, green, and oolong tea. It is widely accepted by customers.

We supply Keemun black tea, Lapsang Souchong CTC, darjeeling black tea ( from India ), Black tea is a "true" tea ( i.e. Camellia sinensis ) made from leaves more heavily oxidized than the white, green, and oolong varieties. It is generally stronger in flavor and contains more caffeine than more lightly oxidized teas.

1.Introduction:
  Keemun black tea is produced in Keemun county, Anhui province. The production of black tea in Keemun started from 1875. Keemun black tea win the praise of “one of the best three high aroma teas in the world” and "the queen of fragrance". It is important to remember that Chinese speciality teas ( and not just Keemun ) taste best on the second or third brewing of the same leaves. Keemun is widely recognized as the finest black tea from China, and considered by many to be one of the finest teas available throughout the world. The appearance of keemun black tea is slender and elegant. The reddish brown tea liquor is tasted lightly roasted and brisk. Its flavor is full bodied, deep and rich, with just a hint of smokiness. Finer breakfast blends often feature Keemun as a main ingredient due to its depth, pleasing rose like aroma, and excellent acceptance of both milk and sugar.  

   Lapsang Souchong is world-famous Chinese black tea.The tea originates from Fujian province of China. Lapsang Souchong was exported to West Europe in as early as the 15th. In recent years, Lapsang-Souchong has begun to grow in popularity and has become the favorite tea of many who also appreciate single-malt Scotch whisky and fine cigars.It is very distinctive tea with its exotic smoky flavor. Drinking it outdoors, especially after any intense activity. You may also wish to try adding a pinch of Lapsang-Souchong to a cup of English Breakfast blend to add a whole new layer of flavor notes to savor.   

  Yunnan black tea is famous for its fat golden buds. Tea brewed from good Yunnan Black Tea has a reddish brown color. The aroma is strong sugary and floral with a slight roasted undertone. The taste is smooth and sweet and the aftertaste is refreshing and clean. Yunnan black tea leaves the mouth tasting as clean as spring water. And it energizes the body and mind more harmoniously than the best of coffees. It is the perfect tea for food, marrying well with a wide variety of dishes. It is also an excellent tea for a relaxing afternoon tea time.

2.Health Benefits of Black Tea:

Many studies praise the health benefits of green tea, but black tea is healthy, too. More than 77 percent of people living in British Commonwealth countries drink an average of two cups of black tea per day.

In a review of literature, researchers from Great Britain theorized that the health benefits of black tea are due to certain antioxidants. Drinking three or more cups of black tea per day may reduce the risk of coronary artery disease, possibly because it contains antioxidants called polyphenols.

Antioxidants neutralize the destructive effects of free radicals produced naturally during metabolism, which are linked to aging, depressed immunity and in some cases, DNA damage.

The health benefits of black tea may also extend to protecting against colorectal cancer, though more studies are needed in this area to be certain. Tea contributes to hydration in active people, and most people can safely drink eight or more cups per day.

3.Water is the Mother of Tea:

The water for black teas should be added at the boiling point(100 °C or 212 °F). Many of the active substances in black tea don't develop at temperatures lower than 90 °C. For some more delicate teas lower temperatures are recommended. 

4.Grading and Sorting of Black tea:

   At the last process of making black tea, leaves are separated according to the particle size using sieves, and then tea is cleaned by removing the dust. This process is called grading. In China, black tea is classified from No 1 to No 6, and they are reflected in the price. In other country, grade does not tell the quality or price of tea. It only tells the size and shape of the tea leaves. There is no common criterion which is worldly standard for the grading, thus the standard varies depending on the countries. Currently, there are roughly two ways of processing the black tea. One is a traditional way, and another one is called CTC method. The followings are types ( size ) of black tea. Whole leaf or Loose leaf ( without chipping ) Broken type Crushed leaves ( fine, dust ) Within Leaf type, there are OP( orange peco ) and P( peco ). Within Broken type, there are PBO( broken orange peco) and BP( broken peco ). Some times T( tippy ), G( golden ) or F( flowery ) are added in front of above names for the additional information of the leaves. There is no single criterion for these sign, but they are added as a complement of the tea.Here are examples of the criterion: OP: Large leaf, carefully rubbed and twisted, also tips are included the length of the each leaf is 7-11mm. Most of the darjeeling tea is OP type. BOP: Same leaves as OP, but they are cut in 2-4 mm and includes more tips. Easily extracted and color and the aroma are strong, thus most popular kind among all. BOPF: Smaller than BOP. About 1-2 mm. Often used for tea bags. D( dust ): Powdery tea, made with CTC method. Traditional way of processing tea can provide whole leave types, and CTC method provides broken, fining, and dust types. CTC method is a process cutting and shaping the tea at the same time, and the tea made with CTC method is easily extracted. Also after brewing tea the CTC method tea has clear color and strong aroma, thus they are popular for making tea bags black tea. Now, about 60% of total production are CTC method tea. Some people prefer the tea made with orthodox method for the unique taste.

5.Grading Comparison:

At the last process of making black tea, leaves are separated according to the particle size using sieves, and then tea is cleaned by removing the dust. This process is called grading. In China, black tea is classified from grade 1 to grade7( grade2 is second to grade1, grede3 is second to grade2, etc.), and they are reflected in the price. In other countries, black tea is classified as SFTGFOP, FOP, OP, FBOP, BOP, BOPF, BOPD, OP1, etc. But these grades does not tell the quality or price of tea. It only tells the size and shape of the tea leaves. There is no common criterion which is worldly standard for the grading, thus the standard varies depending on the countries.

6. Package.

At the last process of making black tea, leaves are separated according to the particle size using sieves, and then tea is cleaned by removing the dust. This process is called grading. In China, black tea is classified from grade 1 to grade7( grade2 is second to grade1, grede3 is second to grade2, etc.), and they are reflected in the price. In other countries, black tea is classified as SFTGFOP, FOP, OP, FBOP, BOP, BOPF, BOPD, OP1, etc. But these grades does not tell the quality or price of tea. It only tells the size and shape of the tea leaves. There is no common criterion which is worldly standard for the grading, thus the standard varies depending on the countries.