Typically when people are looking for tea, they’re looking for black tea. It’s definitely the most popular. At least in our neck of the woods. It has a brisk and bold flavor, which are probably two of the main reasons its’s still preferred today. I’m going to dive into Black tea. I hope you follow along.

All tea comes from the Camellia sinensis plant. For black tea, the leaves are allowed to fully oxidize before they are processed. The oxidation process turns the leave to a dark brown color which give the tea the famous flavor profile we all love.


They’re generally categorized by the region in which they are produced. Most of them hail from the Assam tea plant, which was discovered in the state of Assam in India. They have larger leaves, which result in a stronger flavor and more caffeine than Chinese black tea plants.

Assam is a diverse type of tea, like black tea in itself, there are thousands of different Assam tea verities with slightly different flavor profiles, they are almost always know for their full-bodied, malty and robust.

Then we have Darjeeling tea, which originally hails from Darjeeling, India outside of the Himalayan foothills. These teas are from the Chinese tea plant. Darjeeling is well known for its muscatel flavor and its floral notes. It’s a lighter cup than Assam tea. In Sri Lanka you can find more black tea (also known as Ceylon tea), they have crisper notes and have a slight bitterness to them. If you’ve ever heard of Orange Pekoe tea, this is referring to Ceylon tea. When the British began growing tea in Ceylon, they used Orange Pekoe as the standard for their ranking/grading system.

The world of black tea is vast and complex. I encourage you to take your own dive into black tea. The best way to start is with a fine cup of this world changing tea. Try different origins and varieties and take a taste of this fascinating history yourself.

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