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Black Teas

Black Tea, or red tea in China, is one of the most common tea types and is fully oxidized. The leaves of the Camellia sinensis plant are withered, rolled, oxidized / fermented, and dried or fired to produce a strong, full-bodied flavor. Assam, Darjeeling, Nilgiri, and Sri Lanka are a few well-known black tea producing regions, and the flavor will vary based on the region and type of black tea.

  • Chai Tea is essentially black tea paired with warm spices and ingredients like cardamom, vanilla, and chocolate, and many drinkers flavor it with milk and sugar. This is truly a blended tea rather than its own variety, but its global popularity, especially in Indian culture, warrants a special mention.
  • Pu-erh Tea is an aged black tea from China prized for its medicinal properties and earthy flavor. It is perhaps the most mysterious of all tea. Until 1995 it was illegal to import it into the U.S., and the process of its production is a closely guarded state secret in China.

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