Black tea is fully oxidized, giving it its characteristic dark color and complex flavors. It is consumed worldwide and is characterized by a strong flavor.

Black tea is produced by withering, rolling, oxidizing and drying the tea leaves. This process ensures that its intense flavor and typical color develop.

Black tea is mainly grown in China, India, Sri Lanka and Africa. The different growing regions give the tea its own flavor profiles and nuances.

Black tea contains caffeine, which is activated by the oxidation process in the leaves. This is what gives the tea its stimulating effect and makes it a good alternative to coffee.

Black tea should be poured over boiling water (100°C) and steeped for 3-5 minutes. For a stronger taste, the steeping time can be extended.

Yes, black tea is ideal for cold brewing. The tea stays refreshing and aromatic when steeped slowly in cold water.

Black teas from Assam and Darjeeling are characterized by particularly strong aromas. The Assam tea is malty, while the Darjeeling has a floral freshness.

The place where the tea is grown has a big influence on the taste. For example, the high altitudes of Darjeeling provide a floral, light taste, while teas from Assam are known for their malty and strong aromas.

Black tea is rich in antioxidants that can protect the body from free radicals. It also promotes concentration and can aid digestion.

Black tea is popular around the world for its full-bodied, versatile taste and invigorating effect. It is the perfect tea for the morning or as an afternoon break.