Description
“Russian” black tea
“Russian” black tea is a blend of Chinese, African and Indian black tea.
China
The tea that we know as “black tea” is called red tea in China. It got that name because of the red color of the liquid obtained by leaf infusion. Confusion arose as early as the 17th century, when Dutch and British traders saw darker leaves (the usual green-non-oxidized ones at that time) and called it black tea. All teas from China come from the plant Camelia sinesis var. sinesis, and have a softer and more subtle character compared to the Indian ones, which are sharper and more robust.
Africa
Africa has some of the best black teas in the world, known for their strong flavors and rich aromas. In Africa, black tea is produced mostly in Kenya, but you can also find black tea from Uganda, Ethiopia, Tanzania, Cameroon and Rwanda. Flavors vary from earthy to woody and sweet.
India
Indian tea, unlike Chinese tea, is made from the indigenous species Camellia sinensis var. Assamica. It has a higher yield, a stronger, more robust taste and a much higher caffeine level. Almost all Indian black teas, with the exception of Darjeeling, come from Camellia sinensis var. Assamica.
India is one of the largest producers of tea in the world, second only to China. Popular Indian black teas include teas such as Assam and Darjeeling. Indian teas are in many blends such as English Breakfast, Irish Breakfast, and flavored blends such as Masala Chai.
- Country of origin: China, Africa, India
PREPARATION
3 g (cca. flat tablespoon)
95ºC
2-3min
