Organic tea production: black tea
The first step in organic black tea production is to pick the tea leaves carefully by hand.
With the leaves harvested, the next step is to wither them in wire-mesh trays. This involves spreading the leaves to a depth of about 20 centimetres, then airing them with a fan to reduce their moisture.
Next, the organic black tea leaves are rolled several times. This helps to break down their cells and release their sap, which in turn encourages the leaves to start fermenting.
The leaves are then spread on long tables, or on the floor, in a specially prepared fermenting room. Here, the leaves continue to ferment under the watchful eye of a fermentation master, who monitors their progress. It’s at this stage that organic black tea develops the character that distinguishes it from organic green tea and organic oolong tea. As oolong tea is allowed to ferment partially, and green tea only very slightly, black tea is left to ferment completely – giving the leaves their dark appearance and distinctive flavour.
Once the leaves are ready, the tea is immediately dried with hot air to stop the fermentation process. Over the course of about 20 minutes, the leaves become drier and darker in colour – and recognisable as the black tea that we know and love.
Give your taste buds a treat, with our delicious range of organic black tea.