China is home to the most diverse and storied selection of teas on earth. From one end of the country to the other there are literally thousands of growers and manufacturers producing notable teas. We encourage sampling of them all. Take your taste buds on a voyage through the raw smoky depths of Lapsang to the jammy sweetness of Golden Heaven Yunnan - expand your world and palette.

 Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas. The term black tea refers to the colour of the oxidized leaves.

 Though there are many, many types and blends of black tea, the harvesting process in which each undergo is very similar from one black tea to the next.

1.     After the harvest, the leaves are first withered

2.     Then black teas are processed in either of two ways, CTC (Crush, Tear, Curl) or orthodox.

3.     Next, the leaves are oxidized

4.     Then the leaves are dried

5.     Finally, the leaves are sorted into gradessub-graded

The black tea is then ready for packaging where it will retain its flavour for several years.

Types of black tea include: India, China, Indonesia, Latin America, Sri Lanka, English Favourites, Flavored Black tea and African.