Collection: Black Tea

Your Definitive Guide to Black Tea

Black tea is the most popular type of tea consumed in many countries 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.

Black teas are usually stronger teas with a higher tannin content, and may produce a darker liquor when infused compared to other teas. However, the colour of a black tea infusion can range from pale amber to deep red or dark brown, and in China black teas are generally referred to as red teas.

Black teas are produced from the Camellia sinensis plant, like other teas, but differ in that the leaves used to produce them have been fully oxidised during processing. This is unlike oolong, yellow and white teas, which are only partially oxidised, while green teas are not oxidised at all.

If you’re looking to buy black tea and trying to decide which is the best black tea for you, it helps to understand the different black tea varieties, where they come from, and the kind of flavour profiles they offer.

Sections

• Different Types of Black Tea
• What is the Best Black Tea?
• How to Infuse Loose Leaf Black Tea
• How to Serve Black Tea
• Customer Reviews of our Black Teas
• FAQs

Different Types of Black Tea

Tea originated in China, and the first black teas were developed there during the 18th century. Black teas may now be sourced from a number of countries around the world, but India, Sri Lanka, Kenya and China remain the main producers. 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.

Black teas come in the form of unblended tea leaves or blends of two or more types of leaf. Unblended black tea types usually take their name from the region in which they were cultivated, and have flavours characteristic of teas grown in that particular area. The flavour of a black tea depends on the cultivar, its terroir, and how it has been processed. The two principal tea varieties used are the large-leaved Camellia sinensis var. assamica and the smaller-leaved Camellia sinensis var. sinensis.

The following black tea types are some of the most well-known and well-loved unblended black teas:

• Assam tea comes from the state of the same name in northeastern India. It is produced from the large leaves of the Camellia sinensis var. assamica variety, and its distinctive malty flavour and depth of character vary depending on when it was harvested. First flush teas are lighter and more subtle, while later-picked teas produce a fuller-bodied brew with earthy aromas. Assam is an excellent unblended tea and also makes a great base for breakfast blends.

• Ceylon teas come from what is now Sri Lanka. The terroir is ideal for tea growing, with three main regions: Dimbula, Nuwara Eliya and Uva. Tea gardens at different altitudes and in different climates produce a wide range of flavour profiles. When infused, Ceylon tea can range in colour from pale honey to deep burgundy, with flavours that may include chocolate, spice or molasses, along with pleasing aromas and a pleasant astringency.

• Darjeeling tea grows in the foothills of the Indian Himalayas and is known as the Champagne of Teas because of its delicate fruit and floral flavours and muscatel notes. First flush teas, harvested between March and May, tend to be light and floral. Second flush teas, picked between June and August, are fuller-bodied with amber colour and musky flavours. Third flush teas, plucked between October and November, are darker and heavier.

• Keemun originates from Qimen County in Anhui Province, China, and was first produced in the late 19th century. There are many varieties and processing methods, resulting in flavour profiles that may include winey, floral, fruity, piney, malty and slightly smoky notes.

• Lapsang Souchong is believed to be the first black tea ever created, dating back to 17th century China in the Wuyi Mountains of Fujian Province. Its smoky character comes from drying the leaves over pine wood fires.

• Nilgiri teas are cultivated in the Nilgiri Hills of India’s Western Ghats, known as the Blue Mountains. High altitudes and fertile soil create ideal conditions for quality tea leaves. Nilgiri black tea is light, brisk and fragrant, with lively citrus and floral notes, and is often used in blends or iced teas.

The following black tea types are some of the most popular blended black teas:

• Earl Grey is a well-loved tea with a distinctive citrusy taste from bergamot oil. It is generally accepted to be named after Charles Grey, Britain’s Prime Minister from 1830 to 1834. Originally made with Chinese black tea, it is now usually made with stronger Indian black tea, making it better suited to milk and sugar if desired. Variations also exist using green, white, oolong and rooibos bases.

• Breakfast Teas are blends of two or more black teas, traditionally made with Assam, Ceylon and Kenyan teas. They are typically full-bodied and designed to be enjoyed with or without milk and sugar. Popular versions include English Breakfast, Irish Breakfast and Scottish Breakfast Tea.

• Masala Chai is a spicy tea beverage that originated in India and is now popular worldwide. It is made by boiling black tea in water and milk with aromatic spices and herbs such as ginger, cinnamon, cardamom, coriander, aniseed, cloves and black pepper. Bold Indian teas such as Assam are commonly used as the base.

• Russian Caravan is a blended tea whose name comes from the camel caravans that once carried tea from China to Russia. Its smoky flavour is now recreated using a blend of Keemun, Oolong and smoky Lapsang Souchong teas.

• Decaffeinated Black Tea is ideal for those who prefer to avoid caffeine, whether for health reasons or because they do not want tea to affect their sleep. Decaffeinated versions of English Breakfast, Irish Breakfast and Earl Grey are popular options.

• Flavoured Black Teas work very well with additional ingredients because the base tea still retains its own character. Fruit, spices, flowers, nuts and chocolate can all complement black tea, producing refreshing, warming or comforting blends depending on the flavour combination.

What is the Best Black Tea?

It may be possible to make suggestions as to the best black tea based on terroir, leaf quality, and depth of flavour, but ultimately the best black tea for you is the one you most enjoy. The teas mentioned above are only a small selection from a much broader range of classic and unusual black tea varieties.

If you would like to try an assortment before committing to a larger pack, a black tea selection pack can be a good choice. These typically include a variety of styles such as Earl Grey, Russian Caravan, English Breakfast, Assam Leaf Tea, English Afternoon Tea, Darjeeling Leaf Tea, Ceylon BOP Tea, Nilgiri BOP Tea and Keemun.

How to Infuse Loose Leaf Black Tea

Once you’ve decided on the best black tea for you, there are a number of things to consider when making your infusion. The amount of tea and water you use, and the length of time you steep the leaves, can make a big difference to the final result. Below are some pointers to help you get the best flavour from your chosen tea.

• Warm the teapot or vessel first by rinsing it with hot water, then discarding the water.
• Use freshly boiled water. Filtered tap water or bottled spring water are often the best options, especially in hard water areas.
• Use one teaspoon (5 ml) of black loose-leaf tea for every 8 oz (230 ml) of water.
• Do not pour boiling water directly over the leaves, as this can scald them and impair flavour and aroma. Let the water cool slightly first, or use a kettle with temperature control.
• Taste after a minute or two and then leave longer if you want a stronger brew. Avoid over-steeping, which can create bitterness. Broken leaf teas may brew more quickly than whole leaf teas, and teas intended to be drunk without milk or sugar often benefit from shorter infusion times.

General guide to infusing different types of black tea:

• Assam - 2 to 4 minutes at 95°C
• Ceylon - 2 to 4 minutes at 90°C
• Darjeeling - 2 to 3 minutes at 90°C, or cooler for first flush teas
• Keemun - 2 to 3 minutes at 90°C
• Kenya - 2 to 4 minutes at 95°C
• Lapsang Souchong - 2 to 5 minutes at 95°C
• Nilgiri - 2 to 4 minutes at 90°C
• Earl Grey - 2 to 3 minutes at 90°C

Good quality loose leaf black teas can usually be steeped more than once.

How to Serve Black Tea

The way you serve black tea is largely a matter of personal taste. In the United Kingdom it has long been customary to add milk and sugar, and many people still prefer it that way. However, milk and sugar can mask some of the tea’s natural character, so if you’ve bought a high quality single-estate tea or a classic black tea with distinctive tasting notes, it may be worth trying it plain first.

Some darker, more astringent black teas, such as Assam, Keemun and Ceylon, still hold their flavour well with milk and sugar. Chai teas are best simmered with milk, as this is how Masala Chai is traditionally prepared. Breakfast teas also work well with a splash of milk and sugar if desired. Earl Grey is often consumed this way too, though some prefer it without milk so they can better enjoy the bergamot notes. Plant-based milks, such as almond milk, can also work well, particularly with chai teas.

Black tea with lemon is another popular option, and black tea with lemon and honey offers a sweeter variation. In warmer months, iced black tea or cold brew black tea can be especially refreshing. A fragrant Darjeeling makes an excellent iced tea on a hot summer’s day.

Customer Reviews of our Black Teas

A selection of classic and well-loved black tea varieties:

Kenya Kosabei TGFOP Black Tea

A luxury black tea made from flowery orange pekoe leaves sourced from Nandi in Kenya. When infused, it produces a bright, golden-copper liquor with a delicious smooth, malty flavour.

“The Kenya Kosabei will be a favourite from now on.”

Ceylon Nuwara Eliya BOP Tea

A black Ceylon tea sourced from the Kenmare tea estate in the Nuwara Eliya district. It reveals the bright flavours of a classic Ceylon tea and is refreshing to enjoy throughout the day.

“Really like this, clean and astringent, a refreshing variation from the norm. Great mid afternoon, also good with or without milk.”

“Addictive. A deep, rich liquor, fruity with a noticeable phenolic finish that keeps bringing you back for more.”

Tukdah TGFOP Darjeeling Tea

A luxurious Darjeeling tea with aromas of sandalwood, damp forest and plum, and a pleasant lingering finish with light floral notes.

“A beautiful Darjeeling tea. To get the very best flavour, pour some boiling water into the pot, stand for 5 seconds, pour it away, then refill with boiling water.”

“Delicate lovely smokey light flavour needs a long infusion if you add milk.”

Nilgiri BOP Tea

A medium-bodied Indian black tea from the Quinshola garden. It is fragrant and refreshing, revealing rounded Nilgiri flavours with the strength of an Assam.

“First time trying Nilgiri and find it very nice, not too far off orange pekoe in taste. I got the 1kg bag, which is great value.”

Lapsang Souchong Tea

A classic tea from the Wuyi Mountain region of China’s Fujian Province, known for its distinctive smoky aroma and flavour created by drying the leaves over pine wood fires.

“Wonderful fragrance, full of flavour, could drink this all day every day.”

“Always a pleasure to do business with Tea Direct. Tea great, service great, prompt delivery. Their Lapsang teas are the best in my opinion.”

Golden Monkey Tea

This highly prized black tea from Fujian Province gets its name from the shape of its leaves, said to resemble monkey paws. Only the delicate first leaf and bud are picked, giving the tea natural sweetness with flavours of roasted apples, walnut, cocoa, palm sugar, rye and lingering spice.

“Very nice tea.”

Rose Congou Superior Black Tea

This delicately perfumed luxury black tea is blended with fragrant rose petals to create a delicious brew with an aftertaste reminiscent of rosewater.

“This is the best Rose Tea I have ever tasted. It is not too sickly, sweet or overpowering. The quality of the black tea is truly superior.”

FAQs

How does black tea differ from other teas?

Black tea differs from green, white, yellow and oolong teas because it has been fully oxidised. It generally has a higher tannin content and often produces more caffeine due to oxidation and because it may be infused for longer and at a higher temperature. Its flavours are usually bolder, and when stored properly it tends to retain freshness and flavour longer than other teas.

What health benefits does black tea have?

Like other teas, black tea contains polyphenols and natural antioxidants such as catechins, which may help protect against chronic health problems. However, because it is fully oxidised, it does not contain antioxidants in the same levels as unoxidised or partially oxidised teas. Black tea also contains minerals such as zinc, magnesium and potassium, along with vitamins B2, C and E.

Black tea can also be used in healthy recipes such as kombucha. The fermented drink contains antioxidants, vitamins, minerals and probiotics that may support gut health. Fully oxidised teas such as Ceylon or Darjeeling are often considered among the best choices for kombucha, while scented teas such as Earl Grey are usually avoided.

Will drinking black tea help me lose weight?

Some studies suggest that drinking black tea may help with weight loss. One study found that participants who drank three cups a day over a three-month period experienced increased weight loss and reduced waist circumference compared with a control group. One suggested reason is that black tea contains flavonoids, antioxidant compounds from plant foods that may help block fat absorption.

Black tea is also a low-calorie alternative to many other drinks, with a plain cup containing around 2 calories. Milk, sugar or honey will increase that figure, while lemon or mint will add very little.

What are the advantages of buying black tea online?

Buying black tea online gives you access to a far wider range of teas and often better freshness than you are likely to find on supermarket shelves. It also makes it easier to compare different varieties, origins and flavour profiles before choosing the tea that best suits your taste.