Black Tea – Origin, Varieties & Perfect Preparation

Black tea is more than a drink – it is tradition, craftsmanship and cultural heritage. From Assam to Darjeeling, every cup tells a story of origin and careful processing.

Black tea is made from the leaves of Camellia sinensis . Unlike green or white tea, the leaves undergo full oxidation. This process gives the tea its dark colour and robust aroma.

Production – precision and experience

1. Withering: Freshly picked leaves lose part of their moisture.
2. Rolling: The cell structure is opened, which starts the oxidation.
3. Oxidation: The leaves develop their characteristic colour and aroma.
4. Drying: Heat stops the process and stabilises the aroma.
5. Sorting: The leaves are separated by size and quality.

Types of black tea – a journey around the world

• Darjeeling: Floral, delicate and elegant.
• Assam: Robust, malty and full-bodied.
• Ceylon: Clear, lively and lightly citrusy.
• Keemun: Mild with a lightly smoky note.
• Yunnan: Earthy nuances with a fine sweetness.
• Lapsang Souchong: Distinctly smoky.

Flavour and character

Black tea is characterised by a robust structure and diverse aromas – ranging from malty and spicy to floral or smoky. The flavour profile varies considerably depending on origin, harvest time and processing.

Preparing black tea

• Water: Freshly boiled water (100 °C).
• Dosage: approx. 2 g per 250 ml.
• Steeping time: 3–5 minutes.

Longer steeping times intensify the flavour.

Popular blends

• Earl Grey: Refined with bergamot.
• English Breakfast: A robust breakfast blend.
• Chai: Spiced tea with cinnamon, cardamom and cloves.
• Russian Caravan: A smoky composition.

Notes

• Black tea naturally contains caffeine.
• Its intensity can be adjusted through dosage and steeping time.

Conclusion

Black tea combines tradition, variety and characterful aromas. Whether a robust Assam or an elegant Darjeeling – every variety brings its own expression to the cup.

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