Black Tea
You may think all black teas are the same, but where it’s grown, when it’s picked and who is processing it greatly changes the aroma and flavor of those powerful little leaves. Climate, altitude, and soil can all create different flavor profiles in your tea.
Black teas are considered fully oxidized which give them a bold, full bodied taste. If you’re looking for a morning tea to get you going, this is a great place to start. Whether a breakfast blend or single-estate Assam, black teas have enough strength and body to get you through the toughest morning.
Since black teas are 100% oxidized, they are more shelf stable than some teas and herbs and can technically stay fresh and drinkable for up to two years. To ensure your black tea stays as fresh as possible, as long as possible, take care to store it in a cool, dark place, away from light, oxygen, moisture and fragrant pantry companions like coffee or spices.
Brewing Black Teas
- 1 tsp. tea leaves per 8 oz water
- Steep in water at 200 to 212 degrees (rolling boil or nearly boiling), for 3-5 minutes.
- Add milk, sugar, or lemon as desired.
- You can use cold water and cold steep ("cold infuse" or "cold brew") your black tea for four to eight hours in the fridge, then strain out the leaves.
- To make iced black tea, you can double tea leaves, steep the tea as usual, and then pour the hot tea over ice.
Generally speaking, black tea contains 50 to 90 mg of caffeine per cup. However, there are many factors influencing caffeine levels in tea which may make a particular cup of black tea higher or lower. For example, chai will likely have less caffeine than pure Assam tea because it is blended with spices that do not contain caffeine.
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