Black Teas

Black tea is one of the 'Six Main Categories of Tea', defined by being fully (100%) oxidised. Its traditional four-step processing includes withering, rolling, oxidation and firing. Black teas main producing regions in China are Fujian, Anhui, Guangdong and Yunnan; it is also widely produced in India, Korea, Nepal, Sri Lanka, Turkey and Iran.

Many are the stories about the origin of Black Tea, but China is known to be its birthplace in the 17th century (either by accident or in an attempt to extend tea shelf live) and the British popularised it when taking it to Europe during the 18th century.