Right after picking, the fresh leaves are spread out on long grates and made to wither by using hot air, After rolling up the leaves in the cutter." the cell walls are broken and the cell juice is released, combining with the oxygen available in the air. The process of fermentation and oxidation is set off and the leaves turn copper red. When later drying them, the leaves become darker and darker, and we speak of black tea.
Traditional blend of Ceylon and Darjeeling broken teas with an elegant, strong cup. The perfect tea for everybodys breakfast. It can also be enjoyed with milk and sugar.
