black teas

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

photo of tongmu jin jun mei
Wang Xiang Feng's
tongmu jin jun mei
A layered blend of sweetness, spice, and cocoa.
photo of jin kong que
Zhao Ji Lin's
jin kong que
Intricate notes of honey, toastiness, cocoa, and roasted sweet potato.
photo of formosa ruby 18 black
Bao Zhu Fan's
formosa ruby 18 black
Notes of spice, a hint of caramel, and a whisper of toasted vanilla bean.
photo of rohini first flush
Jhapan Thapa's
rohini first flush
Tea of the spring in Darjeeling is famous for its lively bite and fresh flavor.
photo of tie kuan yin black
Yang Ai Fang's
tie kuan yin black
A floral-fruity sweetness that hints at chocolate and whispers of licorice.
photo of balasun first flush
Bandana Pradhan's
balasun first flush
Light body with floral layers, a hint of fruity notes, and a crisp clean finish.
photo of qimen caixia
Zhao Li Li's
qimen caixia
Light bodied, delicate with layered notes of orchid, honey, and toast.
photo of anxi ruan zhi black
Guo Wen Min's
anxi ruan zhi black
The cup changes as it cools and with each sip, more to savor.