Black Tea
The most popular class of tea outside of Asia is black tea, Made from the same plant as green tea, the leaves are fully oxidized, resulting in its darker appearance and rich flavor. As with other categories of tea, black teas are very diverse: some are great with milk and sugar, while others are better without; some are malty and smooth, others are sharp and astringent. Black tea generally has more caffeine than green, but has many of the same antioxidants.
Black tea is fully oxidized, giving it a bold, robust flavor, rich amber color, and the highest caffeine content among…
Black tea is fully oxidized, giving it a bold, robust flavor, rich amber color, and the highest caffeine content among true teas. It ranges from the malty Assam and the muscatel Darjeeling to the smooth Yunnan and the smoky Lapsang Souchong. Black tea holds up beautifully to milk and sweetener, though our loose-leaf selections offer a depth that tea bags simply cannot match.
Water Temp
200-212F (93-100C)
Steep Time
3-5 minutes
Amount
1 tsp (2-3 g) per 8 oz water
- Heat fresh filtered water to 200-212F (93-100C).
- Measure 1 tsp (2-3 g) per 8 oz water into your infuser or teapot.
- Steep for 3-5 minutes, then remove the leaves promptly.
- Good quality Black Tea can be re-steeped 2–4 times — add 30 seconds each round.
A typical 8 oz cup contains 40–70 mg of caffeine — roughly half that of brewed coffee. Caffeine varies by leaf grade, steep time, and water temperature.
Assam (India) is malty, strong, and rich — ideal with milk. Darjeeling (India) is lighter, muscatel, and floral — best plain. Ceylon (Sri Lanka) is bright, brisk, and versatile. All are fully oxidized but taste remarkably different due to terroir and processing.
Black tea does not spoil but loses flavor over time. Kept in an airtight container away from light and moisture it stays fresh for 2–3 years, after which it becomes flat and woody rather than harmful.
Yes — milk pairs particularly well with Assam, Ceylon, and English Breakfast blends. Delicate teas like Darjeeling or Keemun are best appreciated plain to preserve their subtle flavors.
