All black teas share the same four-step process: withering, rolling, oxidizing, and drying; but the differences lie in terroir and the producer's skill. Oxidation gives black tea its dark color and rich, amber-hued brew, stopped at peak aroma for a bold, complex cup. Our Indian and Nepali black teas span regions like Assam, Darjeeling, Nilgiri, and Kumaon, each a distinct expression of the mountains where it was grown.
