Black Tea

Black Tea is the fully oxidised form of Camellia sinensis, giving a darker leaf, deeper colour and fuller flavour than green or white tea. Valley of Tea stocks single-origin black teas and classic blends from the main growing regions.

The collection includes teas from India, such as Assam and Darjeeling, from Sri Lanka, known as Ceylon, and from China, including Keemun and Yunnan. Flavours range from malty and brisk to smooth, honeyed and lightly smoky, depending on the garden and the way the leaf is processed. You will also find breakfast and afternoon blends built for a robust everyday cup.

Black tea brews well in water just off the boil, around 95 degrees, steeped for three to five minutes. It stands up to milk in stronger styles such as Assam and breakfast blends, while lighter Darjeeling and Chinese black teas are often taken plain. All our black teas are sold loose-leaf.

Frequently asked questions

Does black tea contain caffeine?

Yes. Black tea is made from Camellia sinensis and contains caffeine, generally more per cup than green tea.

How do I brew black tea?

Use water just off the boil, around 95 degrees, and steep for three to five minutes. Longer steeping gives a stronger, more astringent cup.

What is the difference between Assam and Darjeeling?

Assam is a lowland tea with a malty, brisk character, while Darjeeling is grown at altitude and is lighter, with floral and muscatel notes.

Can I add milk to black tea?

Stronger black teas such as Assam and breakfast blends take milk well. Lighter Darjeeling and Chinese black teas are usually served plain.