Black tea tea

Fully oxidised and robust, brimming with malty warmth, fruit, and brisk structure.

Liquor colour: Deep amber-russet

How it is made

Black tea production begins with an extensive withering phase to render the fresh leaf flaccid and pliable. The withered leaves are then vigorously rolled or cut, thoroughly crushing cell walls to allow polyphenol oxidase enzymes to interact fully with atmospheric oxygen. The crushed leaves are held in humid, well-ventilated rooms to undergo total enzymatic oxidation, transforming green catechins into complex orange-red theaflavins and thearubigins. Lastly, the leaf is dried through hot-air ovens to arrest oxidation and set the dark colour.

What it tastes like

Complete oxidation converts sharp, raw vegetal catechins into richer, heavier compounds that impart body, warmth, and coppery depth. The resulting liquor is bold and structured, displaying tasting notes of malted grain, blackcurrant, dark cocoa, forest floor, and warm baking spices. The mouthfeel is substantial and full-bodied, characterised by a pleasant, tongue-gripping briskness and drying tannin structure that makes black tea invigorating on its own and uniquely receptive to a splash of cold dairy or plant milk.

Caffeine and brewing

A standard cup provides an estimated 40 to 70 mg of caffeine, making it generally the most potent Camellia sinensis category. Infuse with freshly boiled water at 95 to 100°C for three to five minutes to extract full, satisfying body.

Good for

It suits lovers of hearty, robust morning brews that offer rich structure, warmth, and pairing versatility.

Two common misconceptions

Black tea is not fermented in the microbiological sense, but rather oxidised through exposure to air.
Black tea does not automatically contain poorer-quality leaf; single-estate whole-leaf orthodox teas are exceptionally fine.

69 black tea teas

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