BLACK TEAS & PU-ERH TEAS
Black Tea is roll broken after withering; there is no steaming, as the enzymes need to remain active. Roll breaking cracks the surface of the leaf exposing the leaf's enzymes to oxygen initiating oxidation. Oxidation is the process that results in the flavor profiles of Oolong & Black tea after FULL oxidation occurs, the leaf is then finished w/ forced hot air.
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