This grade is usually a Flowery Orange Pekoe [which means that the tea comes from the end bud and first leaf of each shoot) and brews with a cracking red liquor.

Light, bright and golden with a natural sweet nutty flavour, it's a delicious mid morning pick-me-up.

We believe that how you make your tea is equally as important as the tea you use, so here are our tips:

- Use freshly drawn cold water
- Use water at a “rolling boil” (100?C)
- For best results – use a teapot! Use 1 teaspoon of tea per person and 1 for the pot (or 1 spoon in a cup with a strainer)
- Steep for 3 to 5 minutes (or to your taste) - as a rule: the smaller the leaf, the faster the brew
- This sooth and nutty tea is best with a splash of milk
… and for freshness every time, keep your tea somewhere cool, dark, dry and airtight!

Black tea, just like green tea, comes from the Camellia Sinensis plant.

- After plucking, the leaves are laid on drying trays & withered to remove some moisture and make more pliable
- The leaves are then rolled and then laid out & a heady mixture of warm air, aromatic juices, bacteria & enzymes leads to oxidation (a natural reaction that affects strength & colour)
- Oxidation is stopped by firing (with hot air) when the leaves are the right (brown) colour depending on the region
- The leaves turn black as they dry
... and finally, are sorted or graded by size

Black tea is a natural source of antioxidants that may help protect the body from damage caused by free radicals

Ingredients:

Flowery Orange Pekoe black tea from Yunnan, China