Loose-leaf black tea has been enjoyed for centuries for its rich taste and comforting aroma. Here is what makes a good black tea blend special, and how to get the most out of every cup.
How black tea is made
All true tea comes from the same plant, Camellia sinensis. For black tea, the freshly picked leaves are withered, rolled and then fully oxidised before drying. Oxidation turns the leaves dark and develops the deep amber colour, malty body and complex aromas that black tea is loved for.
A taste of every origin
Assam gives a bold, malty cup; Ceylon is bright and brisk; Darjeeling is delicate, with muscatel notes; Yunnan is soft and honeyed. Many classic blends combine several origins to balance strength and finesse.
What blending adds
Blending lets us add a story to the leaf. Bergamot gives the citrus perfume of Earl Grey, spices such as cardamom, cinnamon and ginger create a chai, and Mediterranean ingredients like orange peel or mastiha from Chios bring a sunny Greek accent.
How to enjoy it at its best
Use about one teaspoon (2–3 g) per cup and water at 90–95 °C, and steep for 3–5 minutes. Enjoy it plain to taste every nuance, with a splash of milk for a creamy cup, or over ice on a warm afternoon. Morning or afternoon, a pot of black tea is a lovely reason to pause.
Discover our blends
Each of our black tea blends is chosen for its own flavour and aroma, from classic breakfast cups to spiced and Mediterranean blends. Explore our loose-leaf black tea blends.
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