Black Tea: The Bold Heart of the Teapot

How black tea gets its depth

Black tea is fully oxidised, meaning the picked leaves are left to react with oxygen until they darken and develop their signature malty, robust flavour. This process also gives black tea its longer shelf life compared to more delicate green or white styles.

From brisk breakfast blends to fragrant single-origin leaves, black tea covers an enormous range of tastes. It takes beautifully to milk, which is why it forms the backbone of so many classic morning brews.

Flavour and everyday appeal

Black tea offers the highest caffeine of the true teas, making it a natural choice for kickstarting the day or refreshing an afternoon slump. Many people find its full body pairs perfectly with breakfast or a slice of cake.

It's also the foundation for beloved blends like Earl Grey and chai, where the strong base stands up to bergamot oil or warming spices. That versatility is a big part of why black tea remains the world's most popular style.

Brewing a proper cup of black tea

Unlike green tea, black tea loves freshly boiled water at around 95 to 100 degrees, which draws out its full flavour. Steep for three to five minutes depending on how strong you like it.

Use roughly one teaspoon of loose leaf per cup, and add milk or a slice of lemon to taste. If you prefer a lighter brew, simply shorten the steeping time rather than using less leaf.

Frequently asked questions

Does black tea have more caffeine than green tea?

Generally yes. Black tea is fully oxidised and usually contains more caffeine per cup than green tea, though the exact amount depends on the leaf and brew.

What temperature should I use for black tea?

Black tea is best brewed with freshly boiled water at around 95 to 100 degrees to fully release its flavour.

Can you add milk to black tea?

Absolutely. Black tea's robust body pairs well with milk, which is why it is the base for many classic breakfast blends.

How long should black tea steep?

Steep black tea for three to five minutes. A longer steep makes it stronger and more astringent, so adjust to your taste.