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Black Tea Varieties and Descriptions
Although taste is a very subjective experience, the following chart lists general descriptions of appearance, taste, and aroma characteristics that will help you become more familiar with some of the most common black teas.
| Black Tea |
Origin |
Description |
| Assam |
Assam, India |
A strong, hearty, robust, full-bodied tea with a malty flavor. Ideal for breakfast and good with milk. |
| Ceylon |
Sri Lanka (Ceylon) |
There are two primary types of Ceylons: a crisp light- to medium-bodied tea and a medium- to heavy-bodied tea, characterized by a pronounced sweet, ripe-fruit flavor. Served for breakfast or afternoon tea with or without milk.
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| Darjeeling |
Darjeeling, India |
Referred to as the "champagne" of teas. Darjeelings are the highest grown teas in the world (4000 - 8000 ft). Light body and golden or amber in color, Darjeelings can have a sweet muscat (grape) flavor or a more crisp astringent flavor. Served in the afternoon without milk. Requires careful steeping. |
| Keemun |
China |
The original English breakfast tea, also referred to as the "burgundy" of teas, keemuns are deep, rich, black teas with an earthy sweetness and a hint of smokiness. Can be served with milk, but not the higher grades. |
| Kenyan |
Kenya |
Hearty, strong black breakfast tea. Great with milk and sugar. Generally machine processed. |
Lapsang
souchong |
China |
One of the world's more famous teas, this black tea is smoked over pine fires. A strong tea with a smoky, tarry aroma and flavor. Can be served with or without milk. Winston Churchill took his with Scotch. |
| Nilgiri |
India |
One of the best values in black tea. Nilgiris are smooth, medium-bodied teas with just a hint of sweetness. Served with or without milk. Simple to steep as inaccurate timing won't ruin the brew. |
Russian
Caravan |
China |
This blended tea is a milder version of a Lapsang souchong, with a hint of smokiness. |
| Yunnan |
China |
Strong, smooth tea with a velvety, almost silky texture and lingering taste. |
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