Black Tea Leaf

Black tea leaves are the fully oxidized leaves of Camellia sinensis, producing a dark infusion with a brisk, tannic edge and aromas that range from malty and cocoa-like to floral and fruity. They are sold as loose leaf or in tea bags, and encompass famous origins and styles such as Assam, Darjeeling, Ceylon, Keemun, and blends like English Breakfast. Caffeine content is moderate to high relative to other teas, and body and astringency vary with cultivar, terroir, and processing.

In the kitchen, black tea is most often brewed hot or cold for beverages, but its tannins and aromatics also make a versatile flavoring for syrups, creams, custards, and savory broths or marinades. Typical preparation uses near‑boiling water (90–100°C) with a 2–5 minute steep; oversteeping can extract excess bitterness. Store in an airtight, lightproof container away from moisture and strong odors to preserve freshness.