Thursday, February 4, 2016

What About Black Tea Would You Like To Know

The American palate has certainly become used that typical strong black tea that can stand up to sweetener and cream or lots of ice. For a long time, the quality and variety of black tea wasn’t something that was highly regarded here in the United States. Mass production to meet the demand for tea was more important. But as consumers learn more about the world of tea, demand for premium, artisan, loose leaf teas are on the rise, and variety, freshness and flavor have become important distinguishing factors in choosing which black tea to sip.

When choosing a black tea to drink, remember that not all black teas taste the same. Just like with fine wine, there are so many variables that give individual black teas their own particular flavor profiles, including where it was grown, if it grew near other crops that affected its flavor (e.g. rose bushes or coffee plants), what kind of climate it grew in, if it was fertilized naturally or with chemicals, how long the leaves were allowed to oxidize when processed, what kind of heat treatment the leaves received to stop oxidization, and whether the leaves were left whole (orthodox) or cut into smaller pieces (non-orthodox) for packaging.

Generally, black tea is stronger, bolder and richer than green tea. A brewed black tea can range in color from amber to red to dark brown, and its flavor profile can range from savory to sweet, depending on how long it was oxidized and how it was it was heat processed. Black tea typically has more astringency and bitterness than green tea, but if brewed correctly it should be smooth and flavorful.

Some common traits used to describe the overall flavor profile of the black tea category include malty, smoky, brisk, earthy, spiced, nutty, metallic, citrus, caramel, leather, fruity, sweet and honey.

The more delicate black teas, such as Darjeeling, should be steeped for 3 to 4 minutes. The same holds for broken leaf teas, which have more surface area and need less brewing time than whole leaves. Whole leaf black teas, and black teas that will be served with milk or lemon, should be steeped 4 to 5 minutes. Longer steeping times make the tea bitter (at this point, in the UK it is referred to as being "stewed"). When the tea has brewed long enough to suit the tastes of the drinker, it should be strained before serving.

Are you looking for Teas to use as gifts for a business associates, family or friends? A quick visit to can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257


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