Black Tea

Black Tea is fully oxidized, which gives it its dark color and robust, bold flavor. The oxidation process involves rolling and drying the leaves, leading to a higher caffeine content compared to other teas. Black tea is known for its rich, malty, and sometimes smoky flavor. Common types include Dianhong, Lapsang Souchong, and Keemun. The tea leaves used to make black tea typically come from the Camellia sinensis plant, specifically from its larger-leafed variety, Camellia sinensis var. assamica. In Chinese culture, black tea is often enjoyed on its own, while in the West, it is commonly consumed with milk and sugar. It is also believed to offer several health benefits, including improved heart health and reduced cholesterol levels.

Note: All our black teas are freshly harvested in spring or autumn and sold yearly—never from last year’s stock. (See each product description for harvest season.)

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