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Bold, rich, and full of character, black tea is a timeless favourite. Through a process called oxidation, green tea leaves are rolled and exposed to oxygen, turning a deep coppery brown—giving black tea its name. This oxidation process is carefully controlled, as even a few minutes can dramatically change the tea’s flavour and aroma.
Black tea is most commonly grown in China, India, Kenya, and Sri Lanka, with each region producing distinct flavour profiles, from smooth and malty to bright and brisk. A staple in British households, it’s the base of classics like English Breakfast and Earl Grey, making it the go-to choice for a strong, full-bodied sip.
Looking for the perfect morning brew? Our guide to breakfast teas explores the best blends to start your day. Want to get the best flavour from your cup? Learn how to prevent bitter or overly astringent tea and master the art of brewing black tea just right.
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