Black tea is fully oxidized, giving it a robust, malty flavor and the highest caffeine of the true teas. It is the base for breakfast blends and chai.
| Property | Detail |
|---|---|
| Oxidation | Full |
| Caffeine | High, about 47 mg per 8 oz |
| Water temp | 200 to 212F |
| Steep time | 3 to 5 min |
| Flavor | Robust, malty, brisk |
| Origin | India, Sri Lanka, China |
How black tea is made
Full oxidation darkens the leaves and deepens the flavor, which is why black tea stands up to milk and sugar. Common types include Assam, Darjeeling, Ceylon, Earl Grey, and English Breakfast.
Boiling water, 3 to 5 minutes. Black tea is forgiving and takes a full boil. Steep 3 to 5 minutes, and add milk if you like a rounder cup.
FAQ
Why does black tea taste stronger than green tea? Full oxidation during processing develops deeper, bolder flavor compounds and typically allows for a longer, hotter steep than green tea can tolerate, both of which contribute to black tea’s characteristic strength and body.
See the Tea Brewing Temperature Chart and the Chai Guide.