B-AR-052

Argentinian Black

Commercial ctc and broken black, from Misiones, Argentina.

Black tea

Argentinian Black is strongest on astringency, bitterness and brightness. Typical tasting words: dry wood, malt, bark, black pepper. Introduced in the 1920s in Misiones, tea cultivation expanded rapidly to become one of the world's primary sources of industrial iced tea base. Largely an export commodity, heavily utilised in commercial bottled iced tea blends due to its clarity upon cooling.

Also known as Misiones Black and Argentine Black Tea.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency4umami0brightness3body3smoothness2aroma intensity2finish length2

Flavour families, 0 to 5

floral0fruity1vegetal0marine0nutty0toasty2malty2honey1spicy1woody3earthy2smoky0creamy0citrus1stone fruit0tropical0cocoa0caramel1

Facts

Origin: Misiones, Argentina
Plant: Camellia sinensis var. assamica
Harvest: spring through autumn mechanical harvests
Elevation: low
Oxidation: 90 to 100%
Roast: unroasted
Leaf: broken
Price band: budget
Availability: common
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: withering, then cutting, then oxidation, then drying, then sorting.

Caffeine

A cup of Argentinian Black carries a typical estimate of 55 mg of caffeine, within a range of 40 to 75 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	3 min, 4 min
Cold brew, 250 ml	3 g	Fridge	6 to 10 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
midday
hot_weather

Pairs with spicy_food, red_meat and breakfast_dishes. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.