Red/black teas are very moderate in
caffeine, especially in comparison to coffee, though they do have a higher caffeine content than green and white teas Fully
oxidized through an intense rolling or tearing process. Called red teas
in China because the tea when brewed has rouge colored liquid. Called
black teas in Western Europe for the black withered appearance of the
leaves. Black teas were not widely produced in China until the early
nineteenth century. The Keemun tea
from Anhuiprovince in China was the original English Breakfast tea
consumed by the British and French aristocracy for more than two
centuries. Soon after Keemun was first produced, some ambitious English
explorers and cultivators began experimenting with teas in India and
later Sri Lanka. Most companies have their own particular English
breakfast blend of Assam
and Keemun teas. We recommend these teas in their pure, unadulterated
form. Black teas are also a popular base for many fruit and flower teas
because it adds a robust element, which lichee and rose petals lack when served alone.
