Great body with a lengthy tannin textured finish.
The green tea leaves are initially withered in hot air troughs, which allow the leaves to soften and reduce their moisture content. They are then physically passed through rollers whereby breaking and agitating the cells causing the enzymes to come in contact with air starting the fermentation/oxidation process. Whilst the broken leaves are left to ferment in a controlled environment, they are occasionally turned until they all turn a reddish/brown colour and the oxidation process is complete.
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MORE Traditional Black
A highly aromatic tea, with a rich fruity balanced taste, followed by a fine texture.