Black Tea
Black tea is fully oxidized tea leaf, producing a robust, reddish-brown brew and forming the base of most everyday tea drinking and many classic blends around the world.
How to buy
Choose loose leaf or bagged depending on convenience, and look at leaf grade (whole leaf versus broken or dust) for a sense of quality -- whole leaf generally gives a smoother, more complex cup. Origin matters too: Assam is deep and malty, Ceylon is brisker and brighter. Leaves should smell fresh, not flat or dusty.
How to store
Keep in an airtight, opaque container away from light, heat, and moisture. Use within 1 to 2 years for the best flavor, and store it away from strongly scented foods, since tea readily absorbs odors.
Culinary profile
- Flavor
- Bold and malty, sometimes with a mildly astringent, tannic edge. Flavor ranges from brisk and citrusy (Ceylon) to deep and malty (Assam) depending on origin.
- Texture
- As a brewed beverage, the main textural quality is mouthfeel -- brisk and dry from tannins when black, smoothed out considerably when milk is added.
- Aroma
- A robust, malty aroma, occasionally smoky in styles like lapsang souchong, varying with origin and processing.
How to prepare
- Steeped hot — Brewed in hot water for several minutes, the standard everyday preparation.
- Brewed strong for milk tea — Steeped extra strong to stand up to added milk and sugar.
- Iced — Brewed strong, then cooled and served over ice, often sweetened.
- Used for smoking — Burned alongside rice and sugar to infuse meat or poultry with smoky flavor.
Classic dishes
American
- Southern sweet tea — Strongly brewed black tea sweetened heavily and served ice-cold.
- Arnold Palmer — A refreshing mix of iced black tea and lemonade.
- Kombucha — A fermented, fizzy drink using black tea as its base for the fermenting culture.
Chinese
- Hong Kong-style milk tea — Strong black tea blended with evaporated or condensed milk.
- Tea-smoked duck — Duck smoked over black tea leaves, rice, and sugar for a fragrant finish.
- Tea-poached eggs — Hard-boiled eggs cracked and steeped in black tea and spices for a marbled look and flavor.
- Bubble milk tea — Sweetened black tea shaken with milk and chewy tapioca pearls.
- Lapsang souchong — A smoke-dried black tea drunk for its distinctive campfire-like aroma.
Indian
- Masala chai — Black tea simmered with milk, sugar, and warming spices like ginger and cardamom.
- Chai-spiced baked goods — Cakes and cookies flavored with the same black tea and spice blend as masala chai.
Thai
- Thai iced tea — Sweetened black tea served over ice, often topped with condensed milk.
Middle Eastern
- Turkish çay — Strong black tea brewed in a double teapot and served in small tulip-shaped glasses.
British & Irish
- English breakfast tea — A robust black tea blend traditionally served with milk at breakfast.
- Afternoon tea service — A formal tradition of black tea served alongside sandwiches and pastries.
- Irish breakfast tea — A particularly robust black tea blend traditionally served strong with milk.
- Builder's tea — A strong, no-frills mug of black tea with milk, a British everyday staple.
Substitutions
- Earl Grey Tea — Earl Grey can replace plain black tea in most brewed or milk-tea preparations, adding a distinct bergamot citrus note.