At a glance. Black tea: use 2.5 g of leaf per 200 ml of water at 90–100 °C and steep for 3–5 min. Caffeine: 40–70 mg per 200 ml cup. Flavour: malt, dark honey, cocoa, dried fruit.
The leaf is rolled to break its cells and left to oxidise until dark, the same reaction that browns a cut apple. The result has more body, tannin and malt. In China it is called "red tea" after the colour of the liquor.
How to brew
- Heat the water to 90–100 °C.
- Use 2.5 g of leaf for every 200 ml.
- Steep for 3–5 min, then remove the leaves.
- Past 5 minutes it pulls too much tannin and turns bitter.
What it is commonly used for
- Focus and steady energy: Caffeine paired with L-theanine (an amino acid almost unique to the tea plant) tends to produce calmer alertness than caffeine on its own.
Frequently asked questions
Can you add milk to black tea?
Yes, full-bodied black teas such as Assam and breakfast blends were made for it. Add the milk after the tea to control the colour, aiming for caramel. Delicate teas such as spring Darjeeling are better on their own.