Black Tea

Black tea is fully oxidized, removing all green color from the original leaves. This is sometimes (incorrectly) referred to as “fermenting.” (If you want real fermented tea, see our pu-erh teas). After oxidation, the tea is generally stronger and higher in caffeine than white, green, or oolong tea. It also has a longer shelf life.

About 85% of the tea consumed in the United States is black tea, although most casual tea drinkers haven't experienced the full range of flavors you can get from black teas. From the light and delicate first flush Darjeeling tea from India to the rich and strong Rift Valley teas from Kenya (the world's largest exporter of tea), there's a black tea for every taste, even for those whose tastes lean toward coffee. Ask us for recommendations!

House Black - The Smoothest of Black Teas; Grown in Vietnam
English Breakfast - Traditional! Assam & Kenyan Black Tea Blend   Irish Breakfast - Stronger Breakfast Blend of Seven Teas!   Mordor Breakfast - Smoked Chinese Black Breakfast Blend   Second Breakfast - Medium-Bodied Malawi Black
Landfall Allegiance - Traditional Chinese Keemun Mao Feng Black   Casino Royale - Chinese Golden Yunnan Black   Lapsang Souchong - Chinese Smoked Black Tea
Assam - Smooth, Malty, Indian Black Tea   Fear of the Deep - Rich Monsoon Indian Darjeeling Black   Assam - Smooth, Malty, Indian Black Tea   Fear of the Deep - Rich Monsoon Indian Darjeeling Black   Highgrown Ceylon - Lighter Sri Lankan Black Tea
The Watson - Smooth, Light Kenyan Black Tea   Van Helsing - Strong Rwandan Black   Bootlegger Black - Intensely Strong Indonesian Java Black Tea   Gunmetal Black - Medium-Strong Sumatran Black Tea   Highgrown Ceylon - Lighter Sri Lankan Black Tea