The oxidization process reduces tea polyphenols and tannic acid in tea leaves (which causes bitterness), thus making the taste sweet, rich and mellow. Oxidization also produces new components and aromatic substances and higher caffeine content. Thus unlike green tea, which loses its fresh taste over time, black tea can be preserved for a longer time, which may be one of the important reasons why black tea was the first to spread to the West.

Our premium selection of red tea spans from the renowned origins of Wuyi Mountain region and Yunnan province, from Lapsang Souchong, Golden Horse Eyebrow to Yunnan Dianhong Golden Tip.