Black tea has a bolder flavor than white, green, or oolong tea due to complete oxidation of the leaves after bruising. This results in a dark amber-red cup and a powerful, bold flavor.
We could go on and tell you more about the black tea process and the taste, but trust us when we simply say it’s sweet and enjoyable. Instead, we want to tell you that you should make a simple syrup with this tea and use it for cocktails. Maybe grind them into a powder and add them to chocolate cake batter. We’re also huge fans of using them for tea-smoked duck.
Ever make tea-marbled eggs? Make some hard-boiled eggs and crack the shells all over but don’t peel them. Place them in a pot with enough water to cover them, add ½ cup of soy sauce, a star anise, a dried chili or two, and a spoonful of brown sugar. Bring to a simmer for about 2 hours. Peel and enjoy!
|Ingredients||Flowery orange pekoe.|
|Botanical Name||Camellia Sinensis|
|Basic Preparation||Caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.|
|Recommended Applications||Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.|
|Handling / Storage||To be stored in a cool, dry area out of direct light.|
|Country of Origin||China|
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