B-BR-053

Brazilian Black

Commercial and specialty estate black, from Sao Paulo, Brazil.

Black tea

Brazilian Black is strongest on bitterness, astringency and body. Typical tasting words: malt, dry wood, cocoa powder, cereal. Tea was introduced to Brazil in the early nineteenth century and later developed commercially in the Vale do Ribeira by Japanese immigrants. Though national consumption favours coffee and mate, Brazilian black tea supplies domestic blends and selective specialty export markets.

Also known as Chá Preto Brasileiro and Ribeira Valley Black.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency3umami0brightness2body3smoothness3aroma intensity2finish length2

Flavour families, 0 to 5

floral0fruity1vegetal0marine0nutty1toasty2malty3honey1spicy1woody3earthy2smoky0creamy0citrus0stone fruit0tropical0cocoa2caramel1

Facts

Origin: Sao Paulo, Brazil
Plant: Camellia sinensis var. assamica
Harvest: spring through summer
Elevation: low
Oxidation: 90 to 98%
Roast: unroasted
Leaf: broken
Price band: affordable
Availability: specialist
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: withering, then rolling, then oxidation, then drying.

Caffeine

A cup of Brazilian 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
midday

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