Black tea is just… black tea, right? It’s a bit more nuanced than that. We thought it was time to delve a little deeper into the world of tea knowledge, so today we’re taking a closer look at black tea.

What Makes It Black?
All tea comes from the same plant, a tree-like shrub called camellia sinensis. The leaves and buds of this plant are harvested and oxidized (exposed to air) at different levels to produce the various white, green, black, and oolong teas. The longer a tea is allowed to oxidize, the darker it becomes. Black tea is oxidized the longest.

Oxidation affects not only the color but also the flavor and caffeine level of the tea. Black teas have a robust, more spicy flavor and contain the most caffeine. Once the black tea is dried, it may be blended with other teas from different regions, or it might be flavored with herbs, spices, or oils.

Types of Black Tea
There’s so much more to tea than meets the eye! Flavor is affected by the oxidization process, yes, but it’s also greatly influenced by the growing region and blend. Because any tea can become a black tea, it can be sourced from all over the world. One of the largest producers of black tea is Kenya, though black teas from India and China have been historically most popular amongst tea connoisseurs.

Making the Perfect Cup
Making tea is as simple as hot water poured over leaves – except that it isn’t. The type of tea you are drinking will determine your water temperature and steeping times, both of which affect the taste of the tea. Your water itself can even change the flavor of the final beverage.

First, make sure to use filtered or spring water; treated water has too many chemicals that can make your tea taste bad. For black teas, heat the water according to a full boil (212 degrees). Once it’s boiling, pour the water over the tea leaves and allow them to steep for about 3 to 5 minutes, depending on the specific tea and your taste preferences. Milk and sugar are, again, totally up to you.

Now, if you prefer iced tea, I’ve got great news for you: Black tea cold brews the best of any of the tea types. If you’re not familiar with cold brewing, you’ll want to be; it’s the best way we’ve found to bring out all the nuance and flavor of a tea without pulling all the bitter tannins you’d normally get from oversteeping. For perfect cold-brewed black tea, we’ve got your guide right here. Really, all you have to do is throw some tea into a mason jar with cold water and maybe some of your favorite fresh fruit, pop it into the fridge overnight, and enjoy a refreshing glass in the morning. Easy peasy!

I hope you’ve enjoyed our little foray into the world of black tea. Next time you reach for a cuppa, see if you can taste the difference the comes from the various growing regions – or at least simply enjoy knowing that there’s more to your blend than meets the eye.