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Black tea is fully oxidised, which gives it a darker leaf, a richer colour in the cup and the malty, bold flavours many people think of as "tea."
About black tea
Our collection covers the classic origins: brisk Assam such as Assam Harmony, floral first-flush Darjeeling like Margaret's Hope First Flush Darjeeling, and Chinese blacks from Yunnan and Fujian, including Yunnan Golden Monkey Imperial, Keemun Mao Feng Premium and the honey-sweet Jin Jun Mei.
For an everyday cup, start with English Breakfast or Irish Breakfast. If you like a smoky tea, try Traditional Lapsang Souchong. Looking for flavoured teas? Browse black tea blends and Earl Grey.
Black tea FAQ
How do I brew loose leaf black tea?
Use about 1 teaspoon (2 to 3 g) of leaves per 250 ml cup and water just off the boil, around 93 to 100°C. Steep for 3 to 5 minutes, then taste. Delicate Darjeelings are best at the shorter end; strong breakfast teas can take the full 5 minutes.
Can I add milk to black tea?
Yes. Strong, malty teas such as Assam, English Breakfast and Irish Breakfast are made to take milk and sugar. Lighter teas like first-flush Darjeeling and Jin Jun Mei are usually best enjoyed plain so their aroma comes through.
What is the difference between Assam, Darjeeling and Chinese black tea?
Assam, from the lowlands of northeast India, is bold and malty. Darjeeling grows in the Himalayan foothills and is lighter, with floral, muscatel notes. Chinese black teas from Yunnan and Fujian are often smoother and naturally sweet, with notes of honey, cocoa or dried fruit.
Does black tea have caffeine?
Yes. Black tea contains caffeine, generally more than green or white tea and less than a cup of coffee. If you want the taste without most of the caffeine, try our Decaf English Breakfast or Decaf Orange Pekoe Ceylon.
How do you drink black tea?
Drink it plain, or add a splash of milk, sugar, honey or lemon. Strong teas like Assam and English Breakfast suit milk; Darjeeling and Chinese black teas taste best plain.
How much black tea should I use per cup?
Use about 1 teaspoon (2–3 g) of loose leaves for a 240 ml cup, with water at 95–100°C, and steep 3–5 minutes.