How Is Black Tea Made?
Black teas are unique for being the only completely oxidised type of tea, giving them a distinctively full body and rich, malty taste.
PICKING
More mature leaves are usually chosen for black tea.
WITHERING
The leaves are laid out on racks to dry for several hours.
ROLLING
Rolling the leaves in large drums triggers oxidation.
OXIDATION
Enzymes in the leaves react with oxygen, changing their taste.
DRYING
Finally, the leaves are dried, sorted and packed.
Some teas are finally fired to achieve smoky, roasted flavours.
Black Tea and Caffeine
Black tea contains around 37mg of caffeine per 100ml, which is a little more than oolong, green white and yellow tea. (It’s a good idea to bear in mind that this figure can vary depending on the specific batch of tea you drink, and the time, temperature and strength of your brew.)
Drinking Black Tea Whilst Pregnant
The NHS recommends that during pregnancy, caffeine consumption should be limited to 200mg per day. Always seek advice from your health care professional on food and drink consumption during pregnancy.
How Do You Brew Black Tea?
Black tea is more robust than other tea types, so don't hold back: we recommend brewing in freshly boiled water for 3–5 minutes and adding a splash of milk if you wish. An exception is First Flush Darjeeling, which is unusually delicate for black tea and should be brewed at around 96-100°C for no longer than 3 or 5 minutes.
1 teaspoon
96-100 degrees
