B-US-057

South Carolina Black

Coastal estate black, from South Carolina, USA.

Black tea

South Carolina Black is strongest on bitterness, astringency and body. Typical tasting words: malt, toast crust, dry wood, caramel. Rooted in nineteenth-century experimental plantings, the Wadmalaw Island farm was commercialised in the 1980s as the first modern US production garden. Central to Southern American sweet tea culture, specifically developed to steep cleanly for chilled, sweetened service.

Also known as Charleston Tea Garden Black and American Classic Tea.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency3umami0brightness2body3smoothness3aroma intensity2finish length2

Flavour families, 0 to 5

floral0fruity1vegetal0marine0nutty1toasty2malty3honey1spicy1woody3earthy2smoky0creamy0citrus0stone fruit0tropical0cocoa1caramel2

Facts

Origin: South Carolina, USA
Plant: Camellia sinensis var. assamica
Harvest: May to October harvests
Elevation: low
Oxidation: 90 to 100%
Roast: very light
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.

Caffeine

A cup of South Carolina 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
breakfast
midday
hot_weather

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