Our Most Popular Black Teas
The world of black teas is incredibly rich and varied, with black teas being the most popular types of teas enjoyed around the world.
Generally more robust in flavour than green, white, or oolong teas, black teas offer a diverse range of characteristics, from the delicate, muscatel notes of a Darjeeling, to the rich, malty flavour of an Assam, or the distinctive smokiness of a Lapsang Souchong.
At Tea-Direct, we source a wide selection of wonderful loose leaf black teas from a range of popular growing regions, including India, Sri Lanka, Kenya and China.
Indian black tea types are principally produced in the Assam, Darjeeling, and Nilgiri growing regions, while Chinese black tea types are mainly grown in the south of China, in the provinces of Anhui, Fujian and Yunnan.
Indian black tea types are principally produced in the Assam, Darjeeling, and Nilgiri growing regions, while Chinese black tea types are mainly grown in the south of China, in the provinces of Anhui, Fujian and Yunnan.
The following black tea types are some of the most well-known varieties:
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Assam - comes from the state of the same name in northeastern India. Produced from the large tea leaves of the Camellia sinensis, Assam tea reveals distinctive malty flavours when brewed.
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Ceylon - come from the country that is now known as Sri Lanka, where three major growing regions are found: Dimbula, Nuwara Eliya and Uva. When infused, the colour of a Ceylon tea can range from a pale honey to a deep Burgundy, and its flavours may reveal sweet chocolate, spicy, or molasses notes, delightful aromas and a pleasant astringency.
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Darjeeling - grows in the foothills of the Indian Himalayas, and is known as the ‘Champagne of Teas’ in reference to its delicate fruit and floral flavours and muscatel notes. A Darjeeling black tea will have unique characteristics depending on when tea leaves have been harvested.
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Keemun - a tea that originates from Qimen County in the Anhui Province of China, and was first produced in the late 19th century. A slow withering and oxidation process brings out subtle, complex characteristics in Keemun, which can include winey, floral, fruity, piney, malty and slightly smoky flavours and aromas.
- Lapsang Souchong - believed to be the first black tea to be created, being produced in 17th century China, in the Wuyi Mountains of China’s Fujian Province. The smoky character of Lapsang tea occurs during processing, when the tea leaves are dried over pine wood fires.
Lapsang Souchong – From £10.99Sourced from the beautiful Wuyi Mountain region of China's Fujian Province, this fine black tea has a distinct smoky aroma and taste, created from methods used during the drying process. Leaves are dried over pine wood fires to develop complex woody notes, complementing their natural flavours, and resulting in a delicious, well-balanced and robust tea.
Darjeeling Leaf – From £10.99
Produced in the warm, humid climates of West Bengal, where fresh, clean air imbues the leaves with delightfully floral aromas, Darjeeling Leaf is an excellent, light tea that offers up delicate fruit flavours, which are characterised as Muscatel, in reference to the Muscat variety of grape.
Produced in the warm, humid climates of West Bengal, where fresh, clean air imbues the leaves with delightfully floral aromas, Darjeeling Leaf is an excellent, light tea that offers up delicate fruit flavours, which are characterised as Muscatel, in reference to the Muscat variety of grape.
Darjeeling tea is grown in the foothills of the Indian Himalayas at altitudes between 1,000 to 7,500 ft (300 to 2,300 m), where the tree plants benefit from a variable climate with plenty of sunshine and rain.
Assam Leaf – From £10.99
Sourced from the state of Assam in India, Assam black tea is a full-bodied, strong, malty tea that frequently forms the base of breakfast teas, and is perfect when prepared with milk and sugar.
Sourced from the state of Assam in India, Assam black tea is a full-bodied, strong, malty tea that frequently forms the base of breakfast teas, and is perfect when prepared with milk and sugar.
Assam loose leaf tea is usually harvested twice each year, during the ‘first flush’ starting at the end of March, which produces the more tender, lighter leaves, and the ‘second flush’, which takes place around June and results in sweeter, more full-bodied teas.
Ceylon Orange Pekoe – From £9.99
Offering up complex flavours, a subtle sweetness and a lovely crisp bitterness, Ceylon Orange Pekoe is made from golden-tipped Pekoe leaves and is best served as a black tea, but it can also be enjoyed with a drop of milk.
Offering up complex flavours, a subtle sweetness and a lovely crisp bitterness, Ceylon Orange Pekoe is made from golden-tipped Pekoe leaves and is best served as a black tea, but it can also be enjoyed with a drop of milk.
The Orange Pekoe category of tea grade is one of the highest back tea grades available, gaining its renowned status from the characteristic wholeness of the leaves, which are obtained during the first flushes (pickings) of the season. Whole Orange Pekoe (OP) tea leaves are lighter and more delicate than their broken counterparts (broken Orange Pekoe, or BOP), and it is this wholeness that contributes to the tea’s much-loved complex flavours and delicate aromas.
Earl Grey – From £9.99
Earl Grey tea gets its wonderful flavour and aroma from the addition of oil of bergamot, extracted from the rinds of bergamot oranges (Citrus bergamia). These citrus fruits are a cross between a lemon, lime and a bitter orange, and are grown commercially in Calabria, Italy.
Earl Grey tea gets its wonderful flavour and aroma from the addition of oil of bergamot, extracted from the rinds of bergamot oranges (Citrus bergamia). These citrus fruits are a cross between a lemon, lime and a bitter orange, and are grown commercially in Calabria, Italy.
Offering up wonderful, fresh flavours of bergamot, Earl Grey is a delightful large leaf tea that, while typically served as a black tea, is just as enjoyable when served with milk.