Black Tea

Within the Black Tea, Darjeeling is the most recognized region for the quality of its productions.

The plant, after being harvested, goes to the oxidation stage, in which the leaves and shoots are modified in contact with oxygen. In this phase, two types of polyphenols are produced that give color and flavor to the drink. In this way, the tea acquires a reddish color and a characteristic flavor, in addition to increasing its shelf life.