Black tea

Whether it is flowery fragrant Darjeeling, spicy Assam or tangy citrus-fruity Ceylon, black tea enchants us with its aromatic diversity cup by cup.

Success from Britain.

Green tea was drunk exclusively up to and into the 19^th century. Black tea's conquest through the west began after the Britons produced it in their colonies. Today black teas are grown all over the world. Alongside the traditional tea growing countries like China, India and Sri Lanka, other parts of Asia, Russia, Africa and South America have long since established themselves as tea producers.

First green then black then aromatic.

For production harvested green tea leaves are rolled having after withered. The cell walls are broken and therefore secrete. Then the leaves are fermented at 35°- 40° C when oxidisation causes them to turn from red-brown to black. The tea is now preserved through a drying process and unfolds its fine flavour when scalded in a teapot.

Black tea contains tannins and minerals as well as vitamins, etheric oils and caffeine. The caffeine, other than in coffee, is released slowly into the body and the tannins have soothing effect on the stomach. What you need to know for preparation: the sorts are of various strengths in taste and need to be prepared individually. Freshly boiled water should be poured on the loose leaves. In general use one teaspoon per cup for up to 5 cups, then an extra spoonful for the pot. The shorter it is brewed, the lighter the tea. Darjeeling, for example, needs 2-4 minutes whereas the malty, stronger Assam needs 5 minutes. In any case, stimulating tea is produced after 2 minutes and calming tea brewed over 5 minutes.

Hot baths refresh the body, hot tea refreshed the spirit.

Japanese saying