Black tea leaf is a fully fermented tea. The leaves are harvested and left to wither. The withered leaves are then rolled and left to oxidize. The leaves are oxidized under controlled temperature and humidity. This process is also called fermentation, though no fermentation takes place. The level of oxidation determines the quality of the tea. Since oxidation begins at the rolling stage itself, the time between these stages is also a crucial factor in the quality of the tea. Then the leaves are dried to arrest the oxidation process. Finally, the leaves are sorted into grades according to their sizes (whole leaf, brokens, fannings and dust), usually with the use of sieves. Black tea, as a property of its processing, has caffeine.

Apple Spice Fresh fruity apple flavour highlighted with cinnamon.	Arctic Raspberry Fruity raspberry notes flavoured with the robust arctic raspberry (bold flavours characterized by the berry’s short growing season).	Blood Orange Intense flavourful orange notes. A wonderful taste and aroma.	Blueberry Wild blueberry punctuates this tea. Great served hot or cold.
Buckingham Palace Wonderful blend with Earl Grey essence delicately flavoured with bergamot and lightly tempered with Jasmine flower.  Excellent beginner’s tea	Canadian Breakfast Tea A malty and floral Ceylon with wisps of oak.	Caramel A mellow and rich taste.	Cinnamon A zesty tea with mild cinnamon flavouring.
Cream Earl Grey The creamy undertones mellow this classic and traditional favourite.	Czar Nicholas Russian Caravan A lively tea with toasted and smoky notes.	Earl Grey Bergamot and quality Ceylon leaf combine to deliver unbelievable aroma and taste. (♣ Excellent beginner’s tea)       (♦ Exceptional or rare tea)	English Breakfast Traditional full body and flavourful blend. A tea for the ages.