Red/Black Teas Moderate/higher caffeine In comparison to coffee, red/black teas are very moderate in caffeine, though they do have a higher caffeine content than green and white teas (Pu-Erh teas are the exception to this; once aged 15+ years, no more caffeine remains in the tea).
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 Anhui province 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. Smoky Yunnans are also very popular.
