B-ID-048

Javanese Black

Teh hitam Jawa

Orthodox estate black, from Java, Indonesia.

Black tea

Javanese Black is strongest on brightness, astringency and body. Typical tasting words: malt, lemon, toast crust, blackcurrant, cedar. Introduced by the Dutch in the 1820s, high-plateau volcanic soils in West and Central Java became a pillar of global tea supply. Prized in blenders' markets for clean, brisk liquor and bright infusion color; drunk locally sweet, often over ice.

Also known as Java Black and Indonesian Black.

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The profile

Taste, 0 to 5

sweetness2bitterness2astringency3umami0brightness4body3smoothness3aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity2vegetal0marine0nutty1toasty2malty3honey1spicy1woody2earthy1smoky0creamy0citrus2stone fruit0tropical0cocoa1caramel1

Facts

Origin: Java, Indonesia
Plant: Camellia sinensis var. assamica
Harvest: dry season, July to September
Elevation: high
Oxidation: 85 to 95%
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 rolling, then oxidation, then drying, then sorting.

Caffeine

A cup of Javanese Black carries a typical estimate of 55 mg of caffeine, within a range of 40 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
afternoon
hot_weather

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