Offer the Extraordinary
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Many of the world’s finest black teas are produced
in India (Assam, Darjeeling, and Nilgiri), Sri Lanka, and China. There
is more caffeine in black teas than in whites, greens, or oolongs. In
China, black tea is called red tea because of the color the tea water
produces. Black tea is purported to boost immunity to some illnesses.
Some suggestions for black teas include Darjeeling teas which are typically
referred to as the “champagne of black teas” due to their
flowery aroma and taste. First flush refers to the season of the year
the tea leaves are picked: from February to mid-April. The young, dark
green leaves are flecked with bright green. Darjeeling is a very flavorful
black tea with the distinct taste of green bananas. It is recommended
that it be drunk without milk or sugar. For something a bit different,
consider a second-flush Darjeeling harvest from May through June. Its
twisted leaves with golden tips produce a fragrant, robust brew. The
liquor is bright, and the taste is full and round with a fruity note
which can take milk. Because black tea is the most consumed tea in the U.S., it is sometimes classified as ordinary. However, there are some truly extraordinary black teas which can add a new dimension to your offerings, including the Luibao Black from China. This tea is oxidized more than an oolong but slightly less than most blacks. Stored in wooden barrels for several days, it is then fermented for a few months until its glossy black leaves are covered with a golden-colored mold. The leaves are then fully dried to become deep black strips. The resulting brew is a dark burgundy color. Another approach is to make the traditional favorites a bit more exotic. An Imperial Russian is much like an Earl Grey in flavor; however, it is also scented with oil of bergamot making it fruitier. It’s a good tea to offer to the interested tea neophyte seeking something a little different. |
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