Rule 1
Don’t Over-Steep
Start: 3:30 minutes. Taste. Then adjust. Bitter usually means “too long,” not “needs sugar.”
Learn • Tea Types
Black Tea — Bold, Brisk, and (When Brewed Right) Smooth
Black tea is the “classic” cup: rich aroma, satisfying body, and a comfort-forward finish. The secret is simple — black tea gets harsh when it’s over-steeped. Brew it with intention and it turns into a daily legend.
This page focuses on what matters most: process, flavor, caffeine feel, and how to brew. Origins are included, but black tea is largely defined by how it’s made, not just where it’s grown.
Bold & balanced
Great hot or iced
Milk-friendly
Easy to over-steep (we fix that)
Quick Start Brew Rules
These three rules solve 90% of “why does my black tea taste bitter?”
Rule 2
Temp Matters
Hot: near-boiling is fine — but if your tea is harsh, try slightly cooler water and shorter time.
Rule 3
Use Enough Leaf
Weak + bitter often means “not enough tea + too long steep.” Use a proper dose and steep shorter.
What Makes It “Black Tea”
Black tea isn’t a plant variety — it’s a process. Same tea plant, different craft.
Step 1
Wither
Fresh leaves lose moisture and become soft and pliable — setting up aroma development.
Step 2
Roll / Break
Leaves are rolled or cut to release juices — this helps oxidation happen evenly.
Step 3
Oxidize (Fully)
This is the signature step. Oxidation deepens color and creates that bold black-tea aroma.
Step 4
Dry / Fire
Heat stops oxidation and locks in flavors — turning fresh leaf into a stable, shelf-ready tea.
In plain English: black tea is “finished” tea — big flavor, reliable structure, and it loves milk and sugar (but it doesn’t need them when brewed clean).
Flavor Notes & Caffeine Feel
What to expect in the cup — and how it tends to “hit” compared to coffee.
Flavor
Bold & Brisk
Common notes: malt, honey, cocoa, stone fruit, citrus peel, and warm spice.
Pairing
Milk-Friendly
Black tea has structure — it stands up to milk, honey, lemon, and even creamy chai-style builds.
Caffeine
Steady, Not Spiky
Black tea tends to feel smoother than coffee — a steady lift that pairs well with “all day” sipping.
Common Black Tea Styles (Quick Decoder)
Not a geography lecture — just enough to decode what you’re drinking.
Style
Assam-ish (Malty & Strong)
Thicker body, “breakfast tea” energy, loves milk. Great for bold mornings.
Style
Darjeeling-ish (Bright & Aromatic)
More floral, lighter body, sometimes muscat grape vibes. Often great without milk.
Style
Ceylon-ish (Citrus & Clean)
Brisk, bright, and awesome iced. Lemon plays very nicely here.