Black and Red Teas

Fully oxidized. Fresh leaves are gently rolled and placed on flat screens to wither. A deep enzymatic oxidation of the freed polyphenols brings out caramel and tannic flavors. The leaves are then quickly dried at high heat.

 

  • Darjeeling Second Flush

    The flowery flavor and superb muscatel aroma has led to comparisons between these teas and the famous wines of Bordeaux.

  • Darjeeling Himalaya

    A pure high-mountain Indian black tea, plucked in the fall on the southern slopes of the Himalayas.

  • Nilgiri Shiva

    In the blue mountains of Kerala in the south west of India, Nilgiri tea is produced under the strict eyes of Lord Shiva.

  • Assam Brahmaputra

    An Indian black tea from a valley plantation on the banks of the enchanting river Brahmaputra.

  • Kenyan Black

    A tea from the wild equatorial region of Africa, dark in the cup and richly sweet in taste.

  • Ceylon Adam’s Peak

    A black, high-mountain leaf tea from the Labookelie gardens in the Nurawa Eliya region.

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