Image by sahil singh

Black Tea

Black Tea Origins:

Prior to the 16th century, only green and oolong teas were consumed. During the Ming Dynasty, black tea began production in the Fuijan Provence. 

Black Tea Flavor Profile:

The higher oxidation of black tea yields a bolder and more robust flavor compared to other types of teas. 

Black Tea Benefits:

With higher polyphenol (antioxidant), catechins, and flavenoids, black tea is great for your skin. Among numerous other benefits, black tea improves gut health while helping you to maintain focus. 

Caffeine Content:

Averaging 46 mg of caffeine per 8 oz beverage, black tea contains more caffeine than green tea or oolong, but still not quite as much as coffee. 

Steeping Black Tea:

If steeped too long, black tea can give off an unpleasantly bitter taste. The sweet spot for steeping black tea is typically 1tbsp of black tea for 3-5 minutes in 8oz water that has been heated to a little over 200 F, though personal preference and different black tea blends may vary. 

Types of Black Tea:

The different types of black tea tend to differ in their origination. Similar to coffee, the soil, climate, and overall growing conditions contribute to the body and flavor of the final tea product. 

 

Asaam : Grown and processed in Asaam, India, this full bodied tea often exhibits a malt like flavor and is commonly used in breakfast blends. 

 

Darjeeling: Hailing from the Darjeeling and Kalimpong Districts of West Bengal, India, darjeeling tea exhibits some of the most antioxidants out of all teas.

Kenyan: A smooth and full bodied tea, Kenyan black tea production first began in 1903 and has since been a major part of the country's economy. 

Ceylon: Often known as Sri Lankan tea, ceylon black tea is known for it's unique flavor, often described as full bodied and brisk with notes of citrus and spice.