Natural form

Whole dried black tea leaves showing their twisted, dark brown form before brewing.

Shows the reader exactly what dry black tea looks like so they can identify it at point of purchase.

Beverages

Black Tea

Robust, brisk tea for the everyday cup and chai

Brisk and full-bodied, black tea brews the classic morning cup, takes milk well, and forms the base of chai and iced tea. Keep the leaves airtight, away from strong odors.

Black tea is fully oxidized tea leaf (Camellia sinensis), giving a bold, brisk, often malty or tannic brew that ranges from the brisk Assam in a breakfast blend to floral Darjeeling and smoky Lapsang Souchong. Its astringent tannins and deep aroma make it more than a drink: in cooking, strongly brewed black tea poaches and plumps dried fruit, smokes meats and eggs, infuses braising liquids and custards, and forms the base of spiced chai. The tannin adds backbone and a subtle bitterness that balances sweetness, while smoky varieties lend a campfire note to savory dishes.

Measured in: g
Storage: Airtight

Find it in

Beverages

Types & varieties

Assam / breakfast

Malty, brisk, robust — braises and chai

Darjeeling

Floral, delicate — infusions

Earl Grey

Bergamot-scented — desserts

Lapsang Souchong

Pine-smoked — savory smoke

Oolong Tea

Partially oxidized tea between green and black, with toasty floral-orchid notes — brewed hot or iced, smoked into tea-smoked duck, and steeped into custards and braises.

How to use in cooking

Brew black tea strong and use it as a flavorful liquid: simmer dried fruit (prunes, raisins, apricots) in it to plump and flavor them for cakes and compotes, or braise tougher cuts for a tannic depth. Tea-smoking — leaves smoldered with sugar and rice under meat or eggs — gives a fragrant smoke (tea-smoked duck, eggs). Steep it in cream for tea-infused custards and ice cream. Lapsang Souchong adds savory smoke even in small amounts.

How to choose

Match the tea to the dish: malty Assam/breakfast blends for robust braises and chai; delicate Darjeeling or Ceylon for infusions and desserts; smoky Lapsang Souchong for smoking and savory depth; spiced or scented teas (Earl Grey's bergamot) for fragrant cakes and creams. Use loose leaf or quality bags; brew strong but avoid over-steeping into harsh bitterness.

Common uses

Plump dried fruit for cakes and compotesTea-smoke duck, chicken, or eggsBraise meats for tannic depthInfuse cream for tea ice cream or panna cottaBrew the base for masala chaiBake Earl Grey shortbread or cakePoach pears in spiced tea