B-AU-058

Australian Black

Tropical lowland estate black, from Queensland, Australia.

Black tea

Australian Black is strongest on smoothness, body and malty. Typical tasting words: malt, biscuit, toast crust, caramel. Commercial tea planting took off in Far North Queensland during the late twentieth century, employing mechanical harvesting in tropical river valleys. Consumed widely in Australia as an unblended everyday white-with-milk tea, noted for being naturally low in astringent tannins.

Also known as Daintree Black, Nerada Black and Queensland Black Tea.

Compare

The profile

Taste, 0 to 5

sweetness2bitterness2astringency2umami0brightness2body3smoothness4aroma intensity2finish length2

Flavour families, 0 to 5

floral0fruity1vegetal0marine0nutty1toasty2malty3honey1spicy1woody2earthy2smoky0creamy0citrus0stone fruit0tropical0cocoa1caramel2

Facts

Origin: Queensland, Australia
Plant: Camellia sinensis var. assamica
Harvest: year round, peak in wet season
Elevation: mid
Oxidation: 90 to 98%
Roast: unroasted
Leaf: broken
Price band: affordable
Availability: fairly common
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: low

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

Caffeine

A cup of Australian Black carries a typical estimate of 50 mg of caffeine, within a range of 35 to 70 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	8 to 12 hours

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

Drinking it

morning
afternoon
breakfast
morning

Pairs with breakfast_dishes, pastry and scones_cakes. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.