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Category: Flavored Black Tea

What is Tea Processing?
What makes black tea different from green tea is that during the production process, the tea leaves are allowed to fully oxidize before they are heat-processed and dried. During oxidation, oxygen interacts with the tea plant’s cell walls to turn the leaves the rich dark brown to black color that black tea leaves are famous for. Oxidation alters the flavor profile of a black tea as well, helping add malty, fruity or even smoky notes, depending on the tea.

Black tea blending
At the end of the 1970s, the world discovered flavoured black tea; there was hardly anyone who didn’t drink wild cherry or vanilla tea while trying to save the world from his or her candlelit living room.

Today, this product category has a completely different role. A finely adjusted base is combined with a huge variety of flavours and decorated with many pieces of fruits and blossoms. The sweet, fruity or intense flavours are mostly blended with mild China and strong, spicy Ceylon teas. The mild, gentle flavour compositions are supported by an elegant selection of mild bases. Thus, we gladly select a soft Oolong tea, a fine, soft Keemun tea, unique Pu-Erh or an aromatic, sweetish, earthy Yunnan tea as bases for our flavoured teas.

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