# Black tea

> Fully oxidised, full-bodied

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.

## At a glance

- Water: 90–100 °C
- Steep: 3–5 min
- Amount: 2.5 g / 200 ml
- Caffeine: 40–70 mg per 200 ml cup
- Flavour: Malt, dark honey, cocoa, dried fruit
- Origin: India, Sri Lanka, China, Kenya
- Best time: Morning

Tip: Past 5 minutes it pulls too much tannin and turns bitter.

## 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.

## Want to go deeper?

[Signature Infusions](https://botanora.cdev.com.br/en/shop/infusoes-de-autor): 40 barista-style teas and infusions made from your pantry.

Fonte: https://botanora.cdev.com.br/en/guide/preto