Ceylon Black Tea
SIZE: 25 filtri
Description
It is distinguished from green tea essentially by the processing methods. The manufacturing process of this tea can be divided into four stages: withering, rolling, fermentation and drying. The leaves are left to dry and then, when they are still soft, are rolled up without breaking them. The rolling causes the essential oils to come out of the leaves and helps to fix the aroma and the final color of the product. Subsequently, the leaves are unrolled in a cold and humid place and left to oxygenate for at least 3-4 hours. Contact with oxygen produces fermentation and causes the green leaves to turn red. Then we proceed with the drying through the administration of heat which further darkens the leaves and blocks the fermentation process. The leaves thus obtained are finally chopped and minced. This tea is characterized by its round aroma and its soft and delicate taste, as well as its unmistakable amber color.
Ingredients
Black tea from Ceylon
Pairing
To appreciate the tea, we recommend leaving the filter infusing in a cup of boiling water for at least 4 minutes.
Preservation
Keep in a cool, dry and protected from light place.
