Black Teas/Estate Teas

The processing to make black tea involves full oxidation (or fermentation) of the tea leaves. After the leaves are plucked, they are then laid out to wither for about 8 to 24 hours. This lets most of the water evaporate. The leaves are then rolled in order to fracture the surface so that oxygen will react with the enzymes and begin the oxidation process. The leaves are then left to completely oxidize, allowing them to turn a deep black color. Then a final drying takes place. 

Metropolitan Tea's luxury-grade single Estate teas are sourced from only the top 2% tier of the top 10% of producers in Darjeeling, Assam, Kenya, Tanzania and more—you simply won’t find a better cup. Plus, they buy only from sustainable farms with peerless track records of social and environmental ethics.