Black tea: In production the leaves are rolled after withering, a process releasing the enzymes in the sap which begins the oxidation process darkening the leaves and creating a fuller, richer taste with more body and strength.

Infusing: Large leaf black tea should be made with boiling water and brewed for about 3 minutes. If drunk black, use 1 heaped teaspoon per cup, if using milk use 1-2 teaspoons. If you like it strong the key is to use more, not brew for longer.