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[mkdf_elements_holder holder_full_height=»no» number_of_columns=»two-columns» switch_to_one_column=»» alignment_one_column=»»][mkdf_elements_holder_item item_width=»1-3″ background_image=»4012″][/mkdf_elements_holder_item][mkdf_elements_holder_item item_width=»2-3″ item_padding=»5% 15% 5% 15%» background_image=»3152″][vc_custom_heading text=»TÉ NEGRO» use_theme_fonts=»yes»][vc_column_text]The most common perception of black tea as something that puckers our mouths, requiring milk and sugar to soften and soothe it, comes from black tea leaves grown in South Asia. Despite the ancient origins of white and green teas in China, black tea is a fairly new discovery, with beginnings dating back to only the 1700’s. The Chinese traditionally give a more mellow flavor, compared to the British Legacy Teas, with which the black tea flavor profile is most commonly associated. These varieties, including Darjeeling and Ceylon, are grown, oxidized, and rolled across India.[/vc_column_text][/mkdf_elements_holder_item][/mkdf_elements_holder]

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