Black tea, just like green tea, comes from the Camellia Sinensis plant.
After plucking, the leaves are laid on drying trays & withered to remove some moisture and to make them more pliable.
"Broken" leaves are laid out & a heady mixture of warm air, aromatic juices, bacteria & enzymes leads to oxidation (a natural reaction that affects strength & colour)
We've taken leaves from the unique province of Yunnan in China where tea first began over 2000 years ago. Then we've added rich, malty Assam, quality African and Indonesian tea, for extra strengh. With over 300 years of blending experience, we know we've made it the best it can be. Satisfying, uplifting and that extra bit special.