Black Tea

Black tea is fully oxidised, giving it the deepest colour and the strongest body. The character of black teas vary widely with origin – the var. assamica leaves typically grown across of India tend toward malty and rich, while Sri Lankan assamica leans bright and brisk. Meanwhile, var. sinensis Chinese black teas offer incredible range and many are lesser known to Western drinkers. Black teas are usually forgiving to brew and take well to milk.