black tea

black tea

The cultivation area of ​​the tea gives this its name. The most famous growing areas are Assam, Ceylon and Darjeeling. Assam and Ceylon are both strong in flavor and can be brewed with slightly harder water. Darjeeling is more tender and can develop its taste only when prepared with decalcified water. Many black tea blends are also made with Assam and Ceylon tea. The quality of a black tea is reflected in the name again. Teas originating from the first and second crops of a growing area are generally considered full-bodied and taste-intensive. The first and second harvests of black tea are referred to as first flush and secondary flush, black teas of these harvests are more expensive than others. Not only the harvest but also the position of the tea leaves on the shrub provides information about the quality. The top and most aromatic leaves of the black tea plant are referred to as Flowery Orange Pekoe, below which lie the orange peko leaves and at the bottom are the leaves that are responsible for black tea

Classic view