Black tea

What is black tea?

Black tea is made from Camellia sinensis leaves that have undergone full oxidation. After harvesting, the leaves are rolled and exposed to air, which darkens their colour and gives them deeper, often malty aromas.

Grown in renowned tea-growing regions such as India, Sri Lanka and China, black tea is now one of the most widely consumed tea categories in the world.

In the cup, it delivers a full-bodied brew, with lovely roundness on the palate and a lingering aromatic finish. Rich in theaflavins and thearubigins, black tea appeals as much for its flavour as for its antioxidant properties.

Types of black tea

At Kusmi Tea, our collection of organic black teas explores every facet of this great classic: single-origin plain teas, iconic flavoured black teas, wellness blends and more indulgent recipes.

Powerful, fruity or spicy, there is always a cup to match what you are looking for.

The great origins

For those who love black teas in their purest expression:

• Darjeeling (India), floral and lightly muscatel notes
• Assam, rounded and malty, perfect for starting the day well
• Ceylon (Sri Lanka), lively, crisp and well balanced
• Yunnan (China), woody, with a subtly honeyed touch

Each origin has its own aromatic profile, ready to explore according to your mood of the moment.

Flavoured black teas: classics and creations

Black tea is particularly well suited to aromatic pairings. Its tannic structure and depth provide the ideal foundation for flavours that would overwhelm a more delicate tea.

• Earl Grey  bergamot, a Mediterranean citrus fruit with a lightly floral, tangy fragrance, cuts through the roundness of black tea. The result is lively, distinctive and instantly recognisable. A classic that has not aged.
• Red berries. Strawberry, raspberry, blackcurrant... these fruity notes add an indulgent touch without weighing down the cup. Ideal for those discovering black tea or who prefer it a little less austere.
• Spiced blends and chai teas: cinnamon, cardamom, ginger, pepper... The spices naturally intertwine with the full-bodied character of black tea. Infused on its own or topped up with hot milk, it is a drink in its own right: warming and comforting.
• Citrus fruits or vanilla: two opposing yet complementary directions: citrus fruits (lemon, orange, yuzu) bring freshness and vibrancy, while vanilla softens and rounds out the flavour. In both cases, the richness of black tea remains clearly present in the background of the cup.

How to prepare black tea properly

Preparation makes all the difference. Here are the key points not to overlook.

Water temperature

Aim for between 90 °C and 100 °C. Water that is hot enough extracts the tannins and reveals the tea’s depth without unbalancing the flavours.

Steeping time

Allow 3 to 5 minutes, depending on your preference:

• 3 minutes for a lighter, subtler result
• 5 minutes for a fuller-bodied brew

Beyond that, bitterness takes over, so best avoided.

The right amount

Around 2 to 3 grams for 20 cl of water, or one teaspoon per cup. Adjust according to your taste and the type of tea used.

The right accessories

A glass or ceramic teapot ensures an even infusion. Opt for a stainless-steel filter or tea infuser to preserve the aromas and make cleaning easier. And as with all teas, low-limescale water really makes all the difference.