Black Teas
Black Teas are made by - Withering - The
plucked leaf is first spread on racks in a current
of warm,
dry air. This removes the moisture from the leaf,
leaving
it limp. Rolling - The withered leaf is crushed by
rolling,
or cutting, tearing and curling. This releases the
natural
juices. Fermentation - The crushed leaf is then
allowed
to ferment to a bright, coppery color. The leaves
have absorbed
oxygen which causes the color change. Drying - The fermented leaf is then dried
by hot
air to become the familiar black tea.
McNulty's Tea Blends
Earl Grey
English Breakfast Irish Style Russian Style Special Mixed Nectar Holiday Mint China
Golden Monkey – Premium Grade
Golden Black Gunpowder Yunnan China Black China Keemun Kwangsi Broken Pekoe Select Orange Pekoe Lapsang Souchong (Heavy and Lightly Smoked) Lok On Black Pu-Erh (Po Nay) China Lichee China Rose Imperial Sichuan Sri Lanka
Ceylon Silvertips
Ceylon Dimbula |
India
Golden Nepal (F.T.G.F.O.P.1)
Nilgiri Indian Golden Darjeeling First Harvest Darjeeling Darjeeling Supreme Brisk Darjeeling Assam (B.O.P.) Golden Assam Africa
Tanzania Luponde (C.T.C.)
Kenya Indonesia
Java Santosa (O.P.)
Russia
Russian Black (B.O.P.)
Organic
Assam (T.G.F.O.P.1)
Darjeeling Selimbong |
