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Black teas are
produced by manipulating the leaf of the tea bush Camellia sinensis in an elaborate
process of withering, rolling, fermenting and firing. They are oxidized, during which the
leaves develop the constituents that impart the characteristic tea flavor. During this
period of fermentation, the leaves are powerfully fragrant like fresh apples and pears. At
the peak aroma, leaves are fired and dried using hot metal pans or carefully controlled
driers. The variation of flavor nuances and types is attributable to many factors,
including processing methods, time of harvest, elevation and soil type. Your choice of our
simple, decorative tins or economical Kraft bag. Ask about our gift baskets.
- (CBT01) Assam
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- From the Assam district in northeast India, a full bodied, pungent and malty tea. Graded
TGFOP (Tippy Golden Flowery Orange Pekoe) which refers to flowery golden whole leaf tips.
Orange refers to the Dutch House of Orange from early trading years. Pekoe refers to the
presence of whole leaf.
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- (CBT02) Ceylon
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- From the island now known as Sri Lanka, extremely fragrant, fine flavored tea that yield
a rich golden infusion. It is graded BOP, Broken Orange Pekoe. High grown teas are
harvested on the steep slopes and higher elevations of the tea plantations, producing a
finer flavored leaf.
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- (CBT03) Darjeeling
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- Arguably one of India's finest exported teas. Darjeeling means "Land of the
Thunderbolt". Graded TGFOP, it is often described as being evocative of currants or
fine wine grapes.
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- (CBT04) Earl Grey
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- Classic and unequaled flavor combination of a fine China black tea and pure essential
oil of bergamot produces a rich, flavorful and refreshing brew.
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- (CBT05) English Breakfast
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- A brisk traditional blend of Keemun and China black teas, this flavorful blend lends
itself to the addition of milk and sugar.
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