Where does black tea come from?

Black teas give a copper-colored infusion.

The main origins are : China, a large producer of tea such as Yunnan located in the south west of the country, India such as the Assam region (a region of plains located in the North East of India where the teas offer a strong, rich invigorating liquor full of flavours) or Darjeeling (a region located in the North East of India, on the slopes of the Himalayas, it offers teas with exquisite bouquets), the island of Ceylon such as the Dimbula district (the most important by its production and its number of gardens, these teas have a fine flavour and a golden color) or Kenya.

For black teas, there are several methods or processes of preparation:

The orthodox method:

It involves 5 or 6 operations.

1. Withering:

This operation consists of drying the tea leaves until they lose 40 to 50% of their water content.

The tea is placed on long ventilated racks, its leaves are softened manually, this operation lasts from 16 to 24h. It can be reduced to 6 hours with modern and automatic equipment (long tunnels in which the leaves are kneaded and dehydrated in an accelerated way).

2. Rolling :

35' during which the leaves are rolled on themselves, without being broken, in adapted machines. The cells are broken, releasing the essential oils that will make the next phase of fermentation possible; in addition, this light pressure releases the juices that give the tea its characteristic flavor.

3. Fermentation :

Duration 2 to 3 hours at 27° in a humidified atmosphere where the ambient air does not circulate, the tea oxidizes and takes on its brown color by absorption of oxygen.

4. Dessication (or roasting):

Fermentation lasts 20' and is stopped by roasting at 90/95% in hot air chambers. Once black, the leaves are preserved only 5% of water at most.

5.sifting, sieving :

During the drying process, the leaves can crumble and the broken leaves form the "dust" of the tea. The sifting consists in separating the "dust" from the tea. This operation is reserved for high quality teas like those selected by Compagnie & Co. A first sifting operation can take place between rolling and fermentation. Immediately after sifting, the tea is packed (in boxes, bags or cartons) and ready to be marketed.

Leg Cutt process

This process avoids wilting but requires the leaves to be trimmed before rolling and to be dried very quickly after fermentation.

What are the benefits of black tea?

The first scientific studies on the composition of tea (Camelia sinensis) date back to the 19th century and allowed the isolation of 3 major components: theine (same alkaloid as caffeine), tannins and water.

A number of properties can correspond to these components. Thus:

Calorie and sodium free, tea is often recommended to accompany a salt-free diet.

-Like wine, tea is rich in tannins, its low theine content stimulates without irritating. Moreover, tea contains theophylline and is recognized as a very effective diuretic.

-Tea is rich in vitamins A, B1, C, E, K, P and PP, in calcium, potassium, copper, zinc and especially fluorine, which contribute to the good balance of the body and its defense.

A product of the earth, tea is a drink with worldwide success thanks to its varied flavours and its simplicity of preparation, of course, but also to its virtues highlighted with more and more precision over the centuries by doctors, researchers and scientists.

When to consume black tea?

Black tea can be consumed all day long.

For breakfast, loose or in bags or muslin, tea drinkers will appreciate plain or flavoured teas such as Earl Grey Superieur with essential oils of bergamot, Breakfast, Darjeeling Himalaya Grand Cru, superb morning teas.

With a savory dish, Compagnie & Co recommends a smoked tea or a spicy tea such as Lapsang Souchong or our Maison Chine Extra recipe and our Thé Chaï aux Epices containing cinnamon.

For the snack of course our tea house offers black teas with aromatic flavors like our Ceylan Vanille tea or fruity like our 4 Fruits Rouges tea. 

For the amateurs of teas resulting from the organic farming, discover our range of organic teas.

How to enjoy your black tea ?

Do not use an aluminum teapot, as this could affect the taste of the tea.

Never wash your teapot with detergents, simply rinse it with clear water and let it dry.

Do not let the water boil, the oxygen will evaporate and spoil your tea.

The strength of a tea does not depend on the brewing time but on the quantity of tea you put in the teapot, the brewing time depends on the size of the leaf. Adapt the number of spoons to your taste.

Store your tea in a cool place, away from light and all odors, in an airtight package like the tea boxes we offer on our site.

Discover all our tea accessories like tea balls, tea cups

Enjoy your tea and have a good tasting!

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