Black Tea
From mist-draped mountains in Yunnan to the sun-scorched highlands of Ceylon and the lush river valleys of Assam, our loose leaf black teas trace the world's most storied tea regions. Each terroir yields something distinct: deep malt, dark fruit, notes of chocolate and spice. Rich, structured, and altogether more rewarding than any black tea you've tasted before, whether you brew loose or the ease of our black tea bags.
Black Tea Frequently Asked Questions
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How much caffeine does black tea have compared to coffee?
Black tea generally contains less caffeine per cup than coffee, though the exact amount depends on the garden, leaf grade and how long it's infused as a longer, stronger infusion naturally lifts the level. For a full breakdown across tea types, see What Tea Contains the Most Caffeine? -
How do you make a good cup of black tea?
Black tea is fully oxidised, giving it enough body to stand up to boiling water and a longer infusion than green or white teas, typically three to five minutes. Getting the timing and temperature right brings out depth without tipping into bitterness. Our temperature guide covers the specifics for every tea type. -
What are the different types of Chinese black tea?
China calls black tea "hong cha", or red tea, for the colour of its liquor, and produces styles ranging from malty Keemun to smoky Lapsang Souchong and golden-tipped Yunnan varieties. Each garden and processing method gives a distinct character within the category. Explore the full range in The Different Types of Black Tea. -
Is there such a thing as low-tannin black tea?
Tannin levels vary with leaf grade, oxidation and infusion time. Whole, unbroken leaves, as used throughout loose leaf tea, tend to release tannins more gently than broken leaf or dust, which is one reason loose leaf often tastes smoother. A shorter infusion softens the effect further. See our guide to loose leaf tea for more.