Tea guide

Black tea

Black tea is fully oxidized tea, usually darker, stronger and more tannic than green tea.

Quick facts

BaseLeaves of Camellia sinensis

AlcoholNo

ServeHot, usually steeped; sometimes sweetened or served in small glasses

Taste mapFloral, grassy, malty, tannic, smoky or sweet

These places are strongly associated with black tea through origin, production, serving culture or everyday ritual.

Tea leaves are plucked, withered, oxidized to different levels, dried and brewed. Leaf grade, water temperature and steep time matter.

Azerbaijan	Black tea has a visible cultural connection here through production, serving ritual or everyday drinking culture.
India	Black tea has a visible cultural connection here through production, serving ritual or everyday drinking culture.
China	Black tea has a visible cultural connection here through production, serving ritual or everyday drinking culture.
United Kingdom	Black tea has a visible cultural connection here through production, serving ritual or everyday drinking culture.

AssamMalty, strong and good with milk.

DarjeelingLighter, floral and muscatel.

CeylonBright, citrusy and brisk.

Azerbaijani styleServed strong in pear-shaped glasses, often with jam or sweets.

Aroma	Smell first: fruit, grain, roast, herbs, spice, oak or fermentation tell you what to expect.
Texture	Notice body, bubbles, tannin, creaminess or alcohol warmth.
Finish	A short finish feels simple; a long finish keeps changing after you swallow.
Food match	Pair intensity with intensity: delicate drinks with lighter food, bold drinks with richer or saltier dishes.