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Black teas are those considered to be fully oxidized. During processing tea is cooked to stop oxidation, and the Tea Master making a black tea will not cook it until they feel the leaf has oxidized just enough. Due to the hearty tea leaf varietals traditionally selected to make black tea, their coppery red infusions tend to be higher in caffeine & able to stand up to milk & sweetener better than most other kinds of tea. Widely popular & available around the world, black tea is typically bold, brisk & versatile.