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Black Tea
- Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas.
- Brewing: Generally, 2.25 grams of tea per 180 ml of water, or about a teaspoon of black tea per cup, should be used. Black teas should be prepared with boiling water and steeped for 3 to 4 minutes. Black teas that will be served with milk or lemon should be steeped a little longer, 4-5 minutes.
varieties of Chinese black teas 1. Lapsang Souchong : originally from Mount Wuyi, Fujian Province, China. It is a black tea which is dried over burning pine, thereby developing a strong smoky flavour. 2. Keemun : from Qimen, Anhui Province, China, a Chinese Famous Tea. 3. Dian Hong : from Yunnan Province, China. Well known for dark malty teas and golden bud teas. 4. Ying De Hong : from Guangdong Province, China. 5. Ju Qiu Mei Hong: from Hu Fou district, Hangzhou City, Zhejiang Province, China.
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