A Guide to Black Tea

by Whittard of Chelsea

It's a ritual for a reason. There's a cup of black tea for every moment - to celebrate, to concentrate, to gently start the day. But what makes black tea such a firm favourite.

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Published 20/8/26. Reviewed 30/9/26

Share:

Published 20/8/26. Reviewed 30/9/26

What is Black Tea?

Like its white, yellow and green counter parts, black tea comes from the Camellia sinensis plant. What makes it different? It's fully oxidised - the enzymes in the tea react with oxygen to give it the flavour that's so well-loved in the West.

Black tea is a global staple, but its diverse flavours are worlds apart. There's delicate Darjeeling, malty Assam and the deep smokiness of Lapsang Souchong.

With a natural depth and richness, black teas make the perfect base for creative flavour pairings. That's why we offer such innovative blends, bringing fruit, spices, flowers and essential oils into our collection.

A gold spoon holds loose leaf tea with blue and yellow flower petals, resting on a wooden surface next to a box of Earl Grey black tea.

How to Make

How do you brew black tea?

Time

3-5 Minutes

Difficulty

Easy

Serves

1

Close-up of loose, dried black tea leaves with a dark brown and reddish hue, filling the entire frame in a textured, natural pattern.

Black tea is bold, refreshing and wonderfully robust - it can withstand the temperature of freshly boiled water, so we recommend brewing for up to 3-5 minutes (you know best). Milk and sugar? Optional. But a moment to savour that first sip is mandatory.

1.
Add 1 teaspoon of loose leaf tea to your favourite infuser. We love using our Pao Infuser Mug for the perfect brew.
2.
Pour over freshly boiled water at 95-98°C.
3.
Leave to steep for 3-5 minutes.

How is black tea made?

Black tea is a powerhouse. It's completely oxidised, making it unique among its peers, with full-bodied, rich and malty taste.

Picking

For that smooth and malty flavour, the more mature leaves are picked.

Withering

The leaves are carefully laid out on racks to dry for a few hours.

Rolling

To trigger oxidation, the leaves are rolled in large drums.

Oxidation

Oxygen reacts with enzymes in the leaves, causing that beloved black tea taste.

Drying

Lastly, the leaves are dried and packed, ready for your teapot.

Close-up of loose tea leaves steeping in hot water, with an orange tint from the brewed tea.

How much caffeine is in black tea?

It may not rival the power of coffee, but black tea is one of the more caffeinaed teas, containing around 37mg per 100ml - more than oolong, green, white or yellow tea. The exact figure depends on your blend of choice, the strength of your brew, and even the temperature of the water you use.

A Whittard Regal Blend tea box, glass teapot, and cup are in focus on a table with loose tea and a scoop on a wooden board. A blurred family sits together in the background.

Drinking tea while pregnant

According to NHS guidance, pregnant people shouldn't exceed 200mg of caffeine daily, so you may need to adjust your tea habits, and opt for a delicious caffeine-free alternative like our Fruit and Herbal infusions.

The blends our experts can't put down

"For my everyday breakfast brew, I reach for a rich, malty Assam - its depth and strength make it the perfect start to the day and is great with a splash of milk.

One of the real pleasures of the Whittard black tea range, though, is the breadth of choice when I want to change things up. If I'm in the mood for something lighter and more refined, a delicate Darjeeling is my go-to; for something timeless and comforting, I'll opt for a classic English Breakfast.

When I'm craving a bright, brisk cup of tea then Ceylon black tea is the answer. As a tea specialist, I'm genuinely spoilt for choice."

Katy Woollard, Product Specialist