A Guide to the Different Types of Black Tea

Black tea is one of the most popular beverages in the world. It is often the choice of those feeling ill as well as those who just want to warm themselves with a hot beverage. Because of its remarkable health advantages, black tea is highly regarded in several cultures. It’s known to help improve heart health, speed up weight loss, and even take the place of your daily cup of coffee.

This drink has a diverse flavour profile and is mostly produced in Asia and Africa. While some types are powerful and aromatic, others are sweet and mild. Knowing which flavour is the right for you might be challenging given the vast selection available. That said, I’ve put together a handy guide to help you find the flavours that appeal to you.

Best Black Tea Varieties

Before I get into the different types, I want to highlight that it’s better to use black loose tea leaves instead of bags. The leaves in bags go through the CTC (Cut-Tear-Crush) process in which they pass through large machines that break them up into tiny fragments. The taste development of these broken leaves, dust, and fannings is inferior to that of loose leaf black tea. Tea bags may be less expensive, but the quality is a function of price.

When you buy black loose tea leaves, you get hand-selected, unbroken leaves that expand in water and easily release flavour. This, of course, leads to a more enjoyable drinking experience.

Indian Varieties

Assam

Among the top sellers in the category is Assam, a robust, malty black tea. This variety comes from the largest tea-producing area in the world, Assam in India, and is sourced from the Assamica cultivar of the Camellia sinensis plant.

The Assam variety has a crisp finish and an earthy flavour that makes an excellent basis for flavoured teas. Assam is frequently used as the foundation for masala chai and breakfast blends.

Darjeeling

Due to its delicate flavour profile, Darjeeling, which is grown in the high Himalayan area of Darjeeling, India is sometimes referred to as the “champagne of tea.”

Darjeeling leaves are typically harvested four times a year, beginning in the early spring and ending in the late fall. The first flush of Darjeeling is produced in the spring and results in light-coloured, mild-flavoured beverages. The second flush, which happens in June, yields a robust black tea with musk and spice undertones.

Chinese Varieties

Keemun

Keemun is a premium variety that is only grown in the Chinese province of Anhui and is appreciated by tea enthusiasts. Keemun has a robust taste profile resembling that of red wine. Black tea from Keemun oxidises more gradually than the varieties from other regions, which results in a unique and complex flavour profile.

Keemun is said to taste like unsweetened chocolate. These black teas oxidise and wither at a slower rate, giving them a more complex flavour.

Yunnan

Yunnan, also known as Dianhong, originates in the Yunnan province of China. This particular kind of has a larger proportion of delicate leaf buds known as golden tips.

Yunnan is one of the strong yet most delicate Chinese flavours. A rich, creamy taste with undertones of chocolate and honey characterises Yunnan tea. Some blends also have a little spicy sweetness.

Which Are the Best Blends?

English Breakfast

Black teas of several varieties are blended to make English breakfast tea. Assam, Ceylon, and Kenyan flavours are the main components of the classic mix. Chinese Keemun is also a component of certain English breakfast blends.

The flavour of the English breakfast blend is powerful and full-bodied, and it pairs nicely with milk and sugar (or healthy sugar substitutes). The beverage is frequently topped with a slice of lemon and is generally served with a substantial breakfast.

Irish Breakfast

Irish breakfast blends are often a brew of several Assam teas. Even though they are often made with an emphasis on Assam teas, some Irish breakfast blends do incorporate other black teas. Compared to English breakfast teas, Irish breakfast tea is more robust.

These blends have a smooth and deep malty taste and are generally paired with a generous quantity of milk to balance the taste. Typically, Irish breakfast blends range in colour from dark red to brown.

Earl Grey

Black tea leaves infused with bergamot orange are used to make Earl Grey blends. The rinds of the bergamot orange are dried and then mixed with the leaves.

Earl Greys have a light, acidic taste with malty overtones that is very pleasant.

Masala Chai

Black tea is combined with a variety of spices to create the world-famous masala chai. Assam with five different spices—cinnamon, cloves, cardamom, ginger, and black pepper—is generally used to make masala chai. Anise and nutmeg are two more spices that may be used for masala chai.

Masala chai is frequently served with condensed milk or as a latte. The sweet taste of milk, honey, and sugar counterbalances the chai blend’s spiciness.