Factory directly supply natural weight loss slimming tea Yunnan black tea Dian hong cha

Black tea is a type of tea that is more oxidized than oolong, green and white teas. All four types are made from leaves of the thrub. Camellia sinensis. Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant, used for most other types of teas, and the large-leaved Assamese plant, which was traditionally mainly used for black tea, although in recent years some green and white have been produced.

Brewing Guide:

1 to 2 teaspoon (2 grams) of tea leaves is recommended for every 150ml (5 oz) of water.

Ideal water temperature is 100°c (212°F). For the first and second brewing, leaves should be steeped for about one minute.

Gradually increase water temperature and steeping time for subsequent brewing.

It is also recommended that you use porcelain or glass-based teaware.

Warm the steeping vessels by rinsing them with hot water prior to brewing.