Black Tea

Black tea is made from the leaves of the Camellia sinensis plant. After harvesting, the leaves are withered, rolled, fully oxidised, and dried. This gives black tea its dark colour and robust flavour. The variety, growing region, and processing method all influence the final taste.

Black tea leaves are what most people in the UK would recognise as “normal tea.” It’s the traditional brew you’ll find in most kitchens and cafés, especially with a splash of milk and a biscuit on the side!

Like green, white, and oolong tea, black tea comes from the Camellia sinensis plant. What makes it distinct is the full oxidation process, which gives it a stronger, richer flavour with malty or brisk notes.

It can be enjoyed black for a more robust flavour or with milk for a smoother, comforting cup.

Black tea is valued for its bold flavour, natural antioxidants (like theaflavins and polyphenols), and moderate caffeine content. It’s commonly enjoyed to support focus, alertness, and digestion.

Black tea is grown in many regions across the world, including India (Assam, Darjeeling), Sri Lanka (Ceylon), China, and Kenya. Each origin produces leaves with different characteristics. Assam teas tend to be malty and strong, while Darjeeling offers more floral and muscatel notes.

One teaspoon of loose black tea typically contains around 30–50mg of caffeine, depending on the type of leaf and how long it’s brewed. This makes black tea a moderate source of caffeine — less than coffee, but more than green or white tea.

Looking for a low-caffeine option? Explore our herbal tea, fruit tea, mint tea and decaf tea from Mount Kenya. If you’re a coffee drinker, we also offer an award-winning decaf coffee range.

Use freshly boiled water and steep 1 teaspoon of loose black tea per cup for 3–5 minutes. Adjust the steeping time to taste, shorter for a lighter flavour, longer for a stronger flavour. Add milk, lemon, or enjoy it black.