Distinguished by the area in which they are grown, black teas have complex tastes which can be described as having notes of tannin, malt, chocolate, earth, grape or citrus. After withering, black teas are rolled to release essential oils and allow fermentation before being fired to dry. Most black teas originate from India (Assam, Darjeeling), China (Lapsang Souchong, Keemun), and Sri Lanka (Ceylon).
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Murchie's Darjeeling Estate Tea is a second flush black tea with a well developed flavour, sweet and smooth. When compared to a first flush, the brew is slightly darker and the tea's flavour is deeper.