Fully oxidized, rich, and global — known in China as "red tea." Darjeeling, Assam, Keemun, and beyond.
Black tea is the world's most-consumed category by a wide margin. Most of what is sold in tea bags across the West is black tea — often a blend, often from Kenya or Assam.
But black tea is not only that. In China, where it is called hong cha — red tea — it is a refined category with teas like Keemun and Jin Jun Mei. In Darjeeling it is thin, bright, and vinous. In Assam it is malty and full. The range is enormous.
Fully oxidized, globally produced, and more varied than its reputation suggests. A guide to what black tea actually is.
The same country, two very different teas — one thin and floral, one rich and malty. The differences start with the climate.
From Qimen county in Anhui, a Chinese black with cocoa notes, smoky depth, and a long history in European blends.
A black tea scented with bergamot oil — the most recognisable flavoured tea in the world, and one of the most misunderstood.
A robust blend of black teas, traditionally drunk with milk and sugar. The default tea of Britain and much of the former Commonwealth.