Black tea, or Red tea as it is known in China, is a traditional style of tea that utilizes all five basic steps, but is allowed to oxidize more completely. Originating about 450 years ago in the Fujian province of China, black tea tends to contain a high content of caffeine and tannins, which give the tea its characteristic dark color. Offering what is considered to be the strongest flavors, Black tea is the most popular type of tea, and makes up the bulk of the world's tea production.
8 Teas
19
Wang Xiang Feng's
tongmu jin jun mei
A layered blend of sweetness, spice, and cocoa.
21
Bao Zhu Fan's
formosa ruby 18 black
Notes of spice, a hint of caramel, and a whisper of toasted vanilla bean.
Bandana Pradhan's
balasun first flush
Light body with floral layers, a hint of fruity notes, and a crisp clean finish.
Yang Ai Fang's
tie kuan yin black
A floral-fruity sweetness that hints at chocolate and whispers of honey.
21
Jhapan Thapa's
rohini first flush
Tea of the spring in Darjeeling is famous for its lively floral notes and fresh flavor.
33
Zhao Li Li's
qimen caixia
Light bodied, delicate with layered notes of orchid, honey, and toast.
Zhao Ji Lin's
jin kong que
Intricate notes of honey, toastiness, cocoa, and roasted sweet potato.
yu chi taiwan grown assam black
Grown by farmers who prefer the traditional methods of tea processing.
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