April Tea Tasting Event
Chinese Black Teas
Many Rivers Staff
Saturday, April 15, 2 pm
Free/By Donation

With the exception of well-known Chinese black teas like Keemun and Lapsang Souchong, India, Sri Lanka or Kenya are the countries that we tend to associate with black tea production-not China, where green teas remain the overwhelming favorite. In Chinese and the languages of neighboring countries, black tea is known as "red tea" (H—ngchá in China), which is a description of the color of the liquid. The Western term "black tea" instead refers to the color of the oxidized dry leaves. Black teas are fully oxidized, which means that the leaves are abraded so that cells walls are broken, facilitating a chemical reaction to oxygen in the air. This reaction causes the leaf to turn black, like a banana peel changes from yellow to black after the inside of the peel is exposed to air. In the 21st century, black teas have grown more popular with Chinese growers and consumers of tea. Many Rivers now carries more Chinese black teas than ever before. The teas of each growing region offer different flavor characteristics, so join us to explore the complexities that Chinese black teas offer.


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