What is black tea?

Black tea is a tea made from the Camellia sinensis plant, the same plant that also gives us green tea, white tea or Oolong.

The difference therefore does not come from a completely different plant, but essentially from the way the leaves are processed after harvest.

In the production of black tea, the leaves generally go through several steps: withering, rolling or breaking, enzymatic oxidation, then drying.

The essential step is oxidation.

When the leaf cells are damaged during rolling, certain compounds contained in the tissues come into greater contact with oxygen and with enzymes naturally present in the leaf.

This leads to a series of chemical transformations that profoundly change:

• the color of the leaves;
• their aroma;
• their astringency;
• their aromatic structure;
• and the final color of the infusion.

Black tea is therefore generally much more oxidized than green tea.

But this does not mean that there is a single taste of “black tea”.

What does black tea taste like?

There is no single answer.

Depending on the origin, cultivar, season and production, a black tea can have very different profiles.

You may encounter notes of:

• malt;
• honey;
• fruit;
• flowers;
• wood;
• spices;
• cocoa;
• caramel;
• or sometimes a light smoke depending on the style.

Some black teas are bold and structured. Others are surprisingly delicate and light.

This is precisely what makes this family particularly interesting: it covers a very wide aromatic spectrum.

Assam: bold, malty and generous

Assam is one of the major black tea regions in India.

Its teas are often associated with rich and structured profiles, with malty, honeyed, woody or lightly spiced notes.

They are particularly well suited to people who are looking for:

• a bold cup;
• a morning tea;
• an infusion capable of holding a little milk;
• or a tea with a real presence on the palate.

To learn more: discover our complete guide to Assam tea .

Darjeeling: more floral, bright and elegant

Darjeeling generally offers a very different experience.

Profiles can vary enormously depending on the harvest season, but you will often find greater delicacy, freshness, floral or fruity notes.

Some Second Flushes can develop the famous “muscatel” character, often described by analogy with muscat grapes.

A Darjeeling will be particularly suited to someone who prefers:

• more delicate teas;
• floral notes;
• fruity profiles;
• a less substantial cup than a classic Assam.

Our dedicated guide details the differences between First Flush and Second Flush: understanding Darjeeling tea .

Ceylon: great diversity depending on the regions

“Ceylon” is the former name of Sri Lanka, but it remains widely used in the tea world to refer to teas produced on the island.

It would be reductive, however, to speak of a single taste of Ceylon tea.

Altitude, production region and season can produce quite different profiles.

Some teas can be bright, bold and slightly lemony, while others become rounder, woodier or bolder.

Ceylon teas are also widely used in breakfast blends.

And Chinese black teas?

China also produces many remarkable black teas.

Their profile can be very different from some great Indian teas.

Depending on the regions and styles, you can find notes of:

• honey;
• cocoa;
• ripe fruit;
• sweet potato;
• spices;
• soft wood.

Some can be particularly round and naturally sweet, making them very interesting for someone who fears bitterness.

Plain black tea or flavored black tea?

Black tea can be consumed plain, but it also serves as the base for many flavored teas.

The most famous example is probably Earl Grey, flavored with bergamot.

Black teas are also found associated with:

• citrus fruits;
• spices;
• vanilla;
• flowers;
• fruit.

The choice depends above all on what you are looking for.

If you want to discover the true character of an origin, choose a plain tea first.

If you like immediately aromatic profiles, a flavored tea may be more accessible.

What is an English Breakfast?

English Breakfast is not an origin.

It is a style of blending black teas, traditionally designed to give a cup structured enough for breakfast.

Compositions can vary depending on the houses.

Assam, Ceylon or other origins can be included in the blend.

The desired result is often:

• a bold infusion;
• a good body;
• sufficient intensity for the morning;
• and a good hold with or without milk.

If you are hesitating between English Breakfast and Earl Grey: consult our complete comparison .

Can you put milk in black tea?

Yes, but not all black teas lend themselves to it in the same way.

Fairly bold teas, especially certain Assams or breakfast blends, can very well support a small amount of milk.

Conversely, on a delicate Darjeeling or a delicate Chinese black tea, milk can mask a large part of the aromatic profile.

To discover a tea you do not know, the easiest thing is to taste it plain first.

You can then decide if you prefer to add milk.

What temperature for black tea?

A temperature around 90 to 95 °C is a good starting point for many black teas.

But this is not an absolute rule.

A delicate tea or a particularly fine harvest can sometimes be more pleasant with slightly cooler water.

Conversely, some very structured teas support water close to boiling very well.

When the producer or seller provides a precise recommendation, it is preferable to start with that.

How long should black tea steep?

In Western preparation, about 3 minutes is often a good starting point.

But the size of the leaves and the style of the tea change the extraction speed a lot.

A very broken tea can become bold quickly.

Large whole leaves may require more time.

To avoid a cup that is too bitter or too astringent, it is generally better to adjust the time gradually rather than letting the leaves steep indefinitely.

To go further: how long to steep tea?

What dosage to use?

For a cup of about 200 ml, a reasonable starting point is often around 2 to 3 grams of tea.

Again, you need to adapt according to the leaf.

A large light leaf takes up a lot of volume without necessarily weighing very much, while a very compact tea may seem small in volume but be heavier.

A small scale therefore remains more precise than a spoon.

Find our guide: loose tea dosage per cup .

Black tea in whole leaves or broken leaves?

The size of the leaf strongly influences the extraction speed.

Broken leaves present more surface directly accessible to the water and tend to steep faster.

A whole leaf can give a more gradual extraction.

This does not mean, however, that a whole leaf is always better.

Quality also depends on the raw material, the harvest, the terroir and above all the precision of the processing.

We have dedicated an entire Tsuru to this question: why are tea leaves sorted?

CTC or Orthodox: what difference?

Two terms often come up when talking about black tea.

Orthodox generally refers to a production where the leaves are processed using methods aimed at preserving more of their structure.

CTC stands for Crush, Tear, Curl: crush, tear, roll.

This process produces smaller and relatively uniform particles, capable of steeping quickly.

CTC is widely used for breakfast teas, bold blends or preparations with milk.

It would, however, be wrong to automatically say: Orthodox = excellent and CTC = bad.

They are above all two processing styles, intended to produce different behaviors and profiles.

Is black tea higher in caffeine?

Not necessarily.

The caffeine content — often called tea in French when it comes from tea — does not simply depend on the color of the tea.

It varies notably according to:

• the raw material;
• the proportion of buds;
• the cultivar;
• the amount of leaves used;
• the steeping time;
• the water temperature.

Black tea is therefore not automatically higher in caffeine than green tea.

To understand this question in detail: Tsuru No. 025 — Theanine .

How to choose a black tea according to your tastes?

The easiest way is to start with what you already like.

Which black tea to choose to get started?

For a first discovery, it is best to avoid immediately looking for “the best black tea”.

Try instead to understand your own preference.

A small selection of three profiles is enough to learn a great deal:

1. an Assam for boldness and malt;
2. a Darjeeling for delicacy;
3. an English Breakfast to understand the world of blends.

These three tastings already give an excellent idea of the diversity of black tea.

Three common mistakes with black tea

1. Thinking that all black teas are bold

Some are. Others are very delicate, floral, and subtle.

2. Always using boiling water

Very hot water may be suitable for some teas, but it can also make some delicate harvests unnecessarily aggressive.

3. Letting it steep longer to get “more flavor”

Past a certain point, you are mainly increasing the extraction of compounds that can accentuate bitterness and astringency.

If your tea seems too light, it may be wiser to slightly increase the amount of leaves rather than significantly prolonging the steeping time.

In summary

Black tea is not a single taste.

It is a vast family of teas whose leaves have undergone extensive oxidation during processing.

Assam, Darjeeling, Ceylon, or China can offer radically different experiences.

To choose well, do not stop at the mention of “black tea”.

Look instead at:

• the origin;
• the manufacturing style;
• the stated aromatic profile;
• the leaf structure;
• and the use you want to make of it.

Black tea is not a destination.
It is an entire continent to explore.