Start your morning off right with a piping hot cup of black tea or power through the afternoon with an iced blend. You can enjoy the robust, full-bodied flavors when you brew black tea properly.
While there is no one right way to brew tea, there are a few guidelines when it comes to temperature and quality that will ensure your success. Read on to find out how to make black tea perfectly every time.
Brew the perfect cup of black tea by starting with premium tea leaves. Check out our collection of the best black teas and blends right here.
Black tea is a true tea made from the leaves of the Camellia sinensis plant. Black tea is considered among the strongest of the true teas. Other true teas include the mild mannered white tea and green tea along with oolong tea and aged pu-erh tea. These are the only teas in the world that come from the actual tea plant. All other tea types are derived from roots, flowers, stems, and herbs of other plants.
Black tea is revered in many societies for its health benefits. Black tea may help prevent cardiovascular disease, increase weight loss, and boost immune health. These health benefits are largely due to the high concentration of antioxidant polyphenols and tea catechins naturally present in the tea plant leaves. Black tea also contains anywhere from 40 to 60 milligrams of caffeine.
The leaves are harvested from tea plantations and subjected to an in-depth processing method. The leaves are initially withered to lower moisture content. Once the leaves are withered, they are rolled into distinctive shapes including spindles, pearls, cakes, and balls.
The leaves are then oxidized to create a deep black color and rich flavor. To accomplish this step, the leaves are rolled and nicked to allow enzymes in the leaves to react with oxygen. When this reaction occurs, the leaves begin to turn brown and develop flavor and aroma.
The leaves are then subjected to a drying method to end the oxidation process. Most black tea leaves are roasted in ovens or pan-fired in large woks. Some unique blends—such as Lapsang Souchong—are dried over pine fires, resulting in new flavor profiles.
Once the leaves are dried, they are sorted and graded based on quality. They are then packaged for sale in tea bags and as loose leaf teas.
There are several types of black tea, but most are cultivated in China, India, Sri Lanka, and Kenya. Turkey, Korea, Taiwan, and Nepal also produce black teas that are less popular. Famous Chinese black teas include Congou, Lapsang Souchong, Dianhong, and Keemun. These black teas range in flavor from fruity and floral to smoky and earthy.
The most popular black teas come from India. The heavy hitters include Assam, Darjeeling, and Nilgiri. Assam black teas are full-bodied and feature a malty flavor profile while Darjeeling teas tend to be more fruity and floral. Nilgiri is known for being intensely aromatic and offers a strong, bold taste.
Sri Lanka produces Ceylon tea, a reference to the country's former name. The tea is grown on multiple plantations at different elevations, resulting in a wide flavor profile. Ceylon teas from high altitude plantations tend to be lighter in color and feature a more nuanced flavor. Ceylon teas grown near sea level are darker amber brown and boast a rich taste.
In addition to traditional black teas, these oxidized leaves are used to make numerous popular tea blends. English breakfast tea is one of the most common and specially formulated to blend with milk and sugar. Earl Grey is another favorite that infuses black tea leaves with bergamot. Masala chai is a famous Indian blend that infuses black tea leaves and spices to create a potent beverage. The spice notes are balanced by the addition of milk, which creates a creamy, indulgent drinking experience.
Using high quality water can make the difference between a tasty cup and one that doesn't develop flavor. Always use pure, filtered, or spring water when brewing tea. Avoid distilled water because it will not develop flavors well. Tap water is another one you should avoid since it's treated with chemicals that can alter the natural flavor profile of black tea.
Aside from water quality, nailing the right water temperature is essential to developing flavor and aroma. Black tea is a hardy tea that won't fully develop flavor if brewed in water that is too cold. Always bring water to a rolling boil before adding black tea leaves.
We recommend using a tea kettle with a built-in thermometer for the best results. If you don't have one, use a baking thermometer to monitor temperature. You can also simply bring the water to a rolling boil and immediately add the leaves. For black teas that require water at 212 F, bring to a rapid boil before adding the leaves.
Never brew tea using cold water even if you want to make iced tea. Cold water does not infuse flavor and does not allow additives such as sugar to dissolve completely. To make iced tea, brew the leaves and sugar using boiling water. Allow the mixture to cool to room temperature before serving immediately with ice or storing in the refrigerator for later use.
As a rule of thumb, black tea should steep for at least three minutes and for no more than five minutes. Steeping for less than three minutes will produce weak, flavorless tea while steeping for longer than five minutes can result in a bitter brew.
The exact steeping time depends on the type of black tea you are brewing and your personal preferences when it comes to taste. The longer tea steeps, the stronger its flavor profile will be. If you want to make a strong tea, don't steep for longer than five minutes. Instead, simply use a higher ratio of tea leaves to water.
Using tea tools can simplify the brewing process and also minimize brewing times. The most common tea tools besides a tea kettle and tea cup are tea spoons and tea infusers. A tea spoon is specially designed to help portion out the perfect amount of loose leaf tea for each cup. As a general rule, these tea spoons scoop two to three grams of tea for every mug.
A tea infuser or tea strainer keeps the tea leaves contained, making it easier to remove them after they are finished steeping. This tool mimics the convenience of tea bags, but still allows the leaves to fully expand and infuse flavor.
1. Boil water until it reaches between 200 and 212 F.
2. Use a tea spoon to portion out about 2 to 3 grams of loose tea.
3. Add tea leaves to a tea strainer and place directly in the tea kettle. Alternatively, place the tea leaves in a tea cup and add the boiling water on top.
4. Let the tea steep for 3 to 5 minutes. Taste every 30 seconds after the first 3 minutes to find your preferred flavor.
5. Remove the tea strainer from the cup or strain the loose leaf tea using a fine mesh strainer or cheesecloth.
6. Add optional flavorings to the tea. It's best to warm milk slightly before adding it to the tea.
Black tea is the perfect addition to your morning routine or as an afternoon pick-me-up. Since black tea is caffeinated, it's best not to drink this tea right before bedtime.
Brewing black tea is quick and easy when you have the right tools and information. With this handy guide, you'll whip up the perfect black tea or black tea blend in minutes. Just remember to use pure, unfiltered water between 200 and 212 F and steep 1 teaspoon of black tea leaves for 3 to 5 minutes.
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