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Black Teas

 

"It was as if we were at the heart of a maze. We were overwhelmed by the enormity of the tasks ahead. Mary had given us a bottle of milk and a spoonful of loose tea, and so, unable to decide what to do, we did what all Irish men and women do: we had tea. Suddenly the sun appeared and not for the first or last time we felt it uplifting us and changing everything. It seemed like a holiday."

-Niall Williams and Christine Breen, O Come Ye Back to Ireland


 

Black teas are the most processed tealeaf, withered – rolled (to start the oxidation process) then pan-fried when oxidation is complete. Full oxidation produces the rich malty taste that characterizes black teas. Because black teas are manipulated so much, a system has been developed to describe the finished product in terms of leaf size and the presence of camellia blossom buds. A sample classification is included under menu selection Tea Types. Because black teas are fully oxidized, traditionally called fully fermented, they have the highest level of caffeine for a tea. This makes them highly prized "breakfasts teas", as in English breakfast and Irish Breakfast blends.


 

Black Teas

Rani Estate
Satrupa Estate
Margaret's Hope Estate Darjeeling
Makaibari Estate
Organic Ceylon
Burnside Estate Decaf
Yunnan
Keemun
Assam Breakfast
English Breakfast
Irish Breakfast

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