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Black tea
Black teas are more oxidized than oolong, green, and white teas. Black tea is normally stronger in flavour than less oxidized teas. Black teas are ideal for iced teas.
19 teas
About Black
A guide to black tea
What is black tea?
Black tea comes from Camellia sinensis, the same plant behind green, white and oolong tea. What makes it black is full oxidation: after picking, the leaves are withered, rolled to bruise them, and left exposed to air until they turn a coppery brown, then dried. That process builds the deep colour and rounded body that most of us know from a morning mug.
The best-known styles are tied to place. Assam from northeast India is malty and brisk; Darjeeling, grown in the Himalayan foothills, is lighter with a muscatel note; Ceylon from Sri Lanka is bright and citrusy; and Chinese blacks such as Keemun and Yunnan lean toward cocoa, honey and a whisper of smoke. Breakfast blends and Earl Grey build on these bases.
How it tastes
Expect more body and more grip than other teas. The tannins give black tea a dry, brisk finish, which is exactly why it takes milk so well — a splash softens the edges and brings out caramel and malt. Bolder Assam-style cups stand up to milk and sugar, while Darjeeling and Yunnan are usually best enjoyed plain so their aroma comes through. Browse our selection above to find the style that suits your cup.
How to brew black tea
Black tea wants fully boiled water, 95–100°C, to draw out its colour and depth. Use 2–3 g of leaf (roughly a heaping teaspoon) per 250 ml cup and steep for 3 minutes for a lighter cup or up to 5 minutes if you take milk. Going much past 5 minutes adds bitterness rather than strength — if you want a stronger cup, add more leaf instead. Many whole-leaf black teas will give a pleasant second infusion with an extra minute of steeping.
Caffeine in black tea
Black tea is generally the most caffeinated of the traditional tea types, often cited at around 40–70 mg per 250 ml cup — roughly half of a typical brewed coffee. The exact amount varies with the leaf, how much you use and how long you steep, which makes it a natural morning or early-afternoon cup.
- Water
- 95–100°C
- Steep
- 3–5 minutes
- Leaf
- 2–3 g per 250 ml
- Caffeine
- Moderate to high (~40–70 mg)
Frequently asked questions
Why does my black tea taste bitter?
Bitterness usually comes from steeping too long or using too much leaf for the amount of water. Try 2–3 g per 250 ml and pull the leaves at 3–4 minutes. Hard or heavily chlorinated tap water can also flatten the flavour, so filtered water often helps.
Can I add milk to any black tea?
You can, but some styles benefit more than others. Malty, full-bodied teas like Assam and breakfast blends are made for milk. Delicate Darjeeling and aromatic Chinese blacks tend to lose their nuance, so taste them plain first.
What is the difference between English Breakfast and Earl Grey?
English Breakfast is a blend of robust black teas, typically Assam, Ceylon and sometimes African teas, made to be strong enough for milk. Earl Grey is black tea scented with bergamot, a citrus fruit, giving it a floral, perfumed lift.
Does black tea have more caffeine than coffee?
No. A 250 ml cup of black tea usually has about half the caffeine of the same amount of brewed coffee, though strong, long-steeped cups narrow the gap.
Can I use black tea for iced tea?
Yes. Brew it at double strength (about 5 g per 250 ml) for 4 minutes and pour it over a full glass of ice, or cold brew 2–3 g per 250 ml in the fridge for 8–10 hours for a smoother, less astringent result.