Our black teas
Black tea is also picked and processed by hand by hand . In the same way as for green tea, we offer you four cuvées which differ according to the seasons and the method of drying the whole leaves. This very full-bodied black tea is pleasantly drunk and has a high theine content because it is double fermented . It takes much longer to produce because of this double fermentation which transforms it into black tea.
In addition to this, you will need to know more about it.
In addition to this, you will need to know more about it.
In addition to this, you will need to know more about it.
Manufacturing processes
If you would like more information or to receive a sample, do not hesitate to contact us via the form at the bottom of the page or on WhatsApp with our number here .
1. Picking
After picking, only the second and third leaf (fine pluck) are retained.
2. Cleaning
The teas are carefully washed by hand then the leaves are removed from the central branch (Stem).
The leaves are then left to wilt overnight on palm or bamboo mats to allow them to lose water.
3. Fermentation
The leaves are then left to wither and ferment by hand, this is the first fermentation . This operation lasts 24 to 36 hours, the leaves are placed on palm or bamboo mats and covered with a fabric . This allows them to lose water and start fermenting. Once fermented for the first time, the leaves take on a brownish color.
4. Rolling and second fermentation
The leaves are vigorously rolled in order to "peel" them well to prepare them for the second fermentation.
This action breaks down cells to release essential oils while keeping the leaves whole.
Then the tea is again fermented for 24 to 36 hours. The leaves then take on their black color, more or less dark depending on the season.
5. Drying
Once the whole leaves have turned black, they are put to dry in the sun when the season permits. The whole process is done by hand and takes longer or shorter depending on the degree of humidity or the sunshine.
In addition to this, you will need to know more about it.
6. Sorting
The dried tea is passed through different sieves to separate the leaves according to their sizes. We then obtain two types of teas: whole leaves (Whole leaf) and powder (Broken Peoke).
The tea is then stored in airtight food containers and dated