Black tea is fully oxidized, which gives it a darker leaf, a richer color in the cup and the malty, bold flavors many people think of as “tea.” From brisk breakfast blends to honeyed Yunnan gold, it is perfect on its own or with a splash of milk.
Black tea guide
Black tea is the cup most of Britain grows up with. For a strong, malty brew that takes milk well, start with Assam: Assam "Black Beauty" #8 is rich and bready, and Irish Breakfast is a bold everyday blend in the spirit of a classic English Breakfast.
Darjeeling is lighter and more floral, often called the champagne of teas. First flush teas such as Rohini Darjeeling First Flush are bright and fresh; second flush teas like Margaret’s Hope Second Flush are rounder with a muscatel note and are best without milk. For something different, try Wakoucha Japanese Black, smooth and naturally sweet.
Use about 2–3 g of leaves (one heaped teaspoon) per 240 ml, water just off the boil, and steep 3–5 minutes. Prefer a flavoured cup? See our Earl Grey teas, or our decaf teas for the evening. Free UK shipping is available.
Compare at a glance
| Tea | Taste | Milk? | Best for |
|---|---|---|---|
| Assam Black Beauty | Malty, bready, full body | Yes | Builder’s tea, mornings |
| Irish Breakfast | Strong, brisk | Yes | English Breakfast fans |
| Rohini Darjeeling 1st Flush | Light, floral, bright | No | Afternoon cup |
| Margaret’s Hope 2nd Flush | Muscatel, rounded | Optional | Afternoon tea |
| Glenfern Nilgiri | Smooth, fruity | Optional | Iced tea |
| Wakoucha Japanese Black | Sweet, honeyed, low astringency | No | Something new |
Black tea FAQ
How do I brew loose leaf black tea?
Use about 1 teaspoon (2 to 3 g) of leaves per 250 ml cup and water just off the boil, around 93 to 100°C. Steep for 3 to 5 minutes, then taste. Delicate Darjeelings are best at the shorter end; strong breakfast teas can take the full 5 minutes.
Can I add milk to black tea?
Yes. Strong, malty teas such as Assam, English Breakfast and Irish Breakfast are made to take milk and sugar. Lighter teas like first-flush Darjeeling and Jin Jun Mei are usually best enjoyed plain so their aroma comes through.
What is the difference between Assam, Darjeeling and Chinese black tea?
Assam, from the lowlands of northeast India, is bold and malty. Darjeeling grows in the Himalayan foothills and is lighter, with floral, muscatel notes. Chinese black teas from Yunnan and Fujian are often smoother and naturally sweet, with notes of honey, cocoa or dried fruit.
Does black tea have caffeine?
Yes. Black tea contains caffeine, generally more than green or white tea and less than a cup of coffee. If you want the taste without most of the caffeine, try our Decaf English Breakfast or Decaf Orange Pekoe Ceylon.
How do you drink black tea?
Drink it plain, or add a splash of milk, sugar, honey or lemon. Strong teas like Assam and English Breakfast suit milk; Darjeeling and Chinese black teas taste best plain.
How much black tea should I use per cup?
Use about 1 teaspoon (2–3 g) of loose leaves for a 240 ml cup, with water at 95–100°C, and steep 3–5 minutes.