History

Black teas are fully oxidized tea leaves, known for their rich flavors, dark color, and energizing qualities. With a history stretching back to 17th-century China, black tea was the first tea exported widely to Europe, sparking global demand and influencing tea cultures around the worldfrom British breakfast tables to Indian chai stalls.

Black Tea, often referred to as Hong Cha or Red Tea in China, is one of the most popular tea types in the west. It is known for having rich and earthy profiles, although there are many excepctions and unique flavors to be found.

Craftsmanship

Black tea is made through a fully oxidized process. Fresh tea leaves are first withered to reduce moisture, then rolled or crushed to break cell walls and expose enzymes to air. This begins oxidation, which turns the leaves dark and develops deep flavors.  

Black tea is typically oxidized between 85% and 100%, giving it robust flavors that range from malty and sweet to brisk and astringent. As a result of the heavy oxidation, black teas tend to be heartier and are often enjoyed with milk, spices, or sweeteners. 

From ancient trade routes to modern tea cups, black tea has traveled the world and taken root in nearly every culture. With its wide variety of flavors and styles, black tea remains one of the most beloved and versatile teas in the world.