Black Teas

We offer a variety of black teas, in both strict and blend forms. Black teas come from the Camellia sinensis plant, typically the assamica varietal. This type of tea is a larger leafed variety said to originate in the Assam region of India, however it is now produced in many parts of the world.

While green and white teas are also made from the Camellia sinensis, what makes black tea different is the processing method. During production, black teas are allowed to fully oxidize and ferment, allowing them to turn dark brown or black and adding malty, fruity or even smoky notes, depending on the tea. Typically, black teas are withered, processed (rolled, or cut), oxidized/fermented, and then dried.

Within black teas there are many different varieties, including Assam, Darjeeling, Ceylon, and Kenyan. Assam teas are generally bold and malty, and come from the Assam region of India. Darjeeling varies from season to season but tend to more herbaceous, and hails from the mountainous tea producing regions in India, making it a popular base for chai. Ceylon teas from Sri Lanka are often very strong, sometimes with a hint of spice. Kenyan, the newest of the black teas, is bold and full bodied.

Black teas are strong, bold, and rich, and contain the most caffeine of the tea varieties. Black teas brew between 200-212 degrees (f) for approximately 3-5 minutes. Use about 1-1.5 teaspoons of tea per 8 ounces of hot water, double for iced teas or cold brews.

Learn more about each type of black tea Moody Teas offers below!