Black Tea
Black teas are made from the fully fermented leaf of the Camellia sinensis plant. To make premium black tea, leaves are plucked by hand, then crushed and tightly rolled to release an enzyme that, when exposed to oxygen, begins the fermentation process and changes the leaves to a bright coppery colour. They are then dried by oven firing, creating the malty, rich flavours and amber colour that have been characteristic of black tea for thousands of years.
What are the right conditions for quality tea?...
Climate, altitude and soil make a difference in the quality of a tea. Many of the best teas come from high elevations, where irregular weather and cooler climates put more stress on the tea plant, leading to slower growth and a smaller yield. This stress allows the plant to develop more concentrated levels of the substances that produce great aroma and flavour.
Where does Starbucks source its tea?....
Tea is native to the mountainous highlands where India, Tibet, China and Myanmar share a border, but many countries now grow tea commercially. Starbucks sources its tea from only a handful of these countries, including black teas from India, Sri Lanka, Indonesia and Kenya, and green teas from China and Japan.
What is the Crush, Tear and Curl Method?...
The CTC method is used to make black teas with bold flavours and a strong body that pairs well with spices, milk and sweeteners. The process begins the same way as regular black tea production, but instead of extensive rolling and sorting, the CTC method relies on a machine to crush and tear the tea leaves into a uniform size and shape. This leads to a faster and less complex oxidation process, and results in a tea that quickly brews thick, dark liquor.
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