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| Black tea, or red tea as it is known in China, is a result of the complete oxidation of the leaf. First produced in China, the tea increased in popularity when the British cultivated the plant in India, Sri Lanka, and Africa. First the leaf is spread out and left to wither (wilt), losing some moisture, stiffness and much of its weight. Then it's rolled, exposing essential oils to the air and starting the oxidization process. When this is complete the leaf is heated to stop the process, graded for quality and packed. Black teas are known for their robust, full-bodied flavors of cocoa, earth, molasses, and honey. |
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| Oxford English Breakfast |
One of our most popular teas, it is rich, strong, fresh tasting, with good colour and flavor. It contains Ceylon for flavor, Assam for strength and Kenya for colour.
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In contrast to the very popular 'Shincha' (freshly harvested tea) Nomigoro belongs to the 'Kuradashi Cha' (out of the storehouse tea) category. |
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