BLACK TEAS From India, Nepal, Vietnam, Sri Lanka & China

Black (or Red) teas get their rich taste from tannins. These are produced when chlorophyll is broken down through oxidation. Some people like to add milk to soften the taste of the tannin, but not all black teas need this. The taste of black teas vary greatly according to the time of harvest, soil quality, the variety of the tea bush, and the part of the bush from which the leaves are harvested.