Black tea, also referred to as “red tea” in China, is a fully oxidized tea that has a rich, full-bodied flavor and distinctly invigorating effects.
It is the most widely consumed type of tea in the world – and one of the most diverse. While its roots lie in China, it also flourishes in India, Sri Lanka, and Africa. Through full oxidation, tea leaves develop a rich, dark infusion with a distinctive aroma and deep flavour. Depending on its origin and processing, black tea can offer fruity, malty, spicy, or even smoky notes.
The production process involves withering, rolling, oxidising, and drying the tea leaves. It is the oxidation stage that transforms the leaf’s natural compounds into complex aromatic elements, creating the signature flavour of black tea. Some varieties, like Assam, are bold and robust, while others are surprisingly light and floral. Beyond its stimulating effect thanks to caffeine, black tea is also rich in polyphenols, which are known to support digestion and cardiovascular health. It’s an ideal companion in the morning or afternoon – warming, awakening, and full of quiet strength.
This makes black tea the ideal companion for the morning or afternoon - it wakes you up, refreshes you and helps to fight off fatigue. Often flavoured with lemon, honey, milk or sugar, quality loose-leaf black tea is best enjoyed neat. Black tea contains many health benefits, such as polyphenols, caffeine, fluoride, vitamins A, B, C, E, selenium, potassium and more. It has antioxidant effects and warms the body.
