Black Teas

Drury Tea & Coffee During processing, black teas go through an oxidisation phase. The freshly plucked leaves are crushed, releasing enzymes which turn the leaf black whilst also deepening and intensifying its flavour. The longer a tea is oxidised, the darker and stronger it becomes, and the process is halted by firing (heating) the leaves. The inherent skills of plucking, processing and sorting the finished leaves determines the quality of the tea.

See information on leaf types

We sell most of our teas in various size packs. Use quick view or click on products to see.

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China Keemun, Mao Feng

£13.50

A fine quality black tea with a smooth flavour from the Yellow Mountain region, produced in the Anhui province of Keemun.

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Decaffeinated Breakfast Large Leaf Tea

£9.45

This leafy breakfast tea from Rwanda has had most of the caffeine removed, but it has lost none of its flavour! Still full-bodied, rounded and punchy, it’s a breakfast tea that can be drunk at any time of the day or night.

Availability: In stock

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