You might be surprised by how many black teas are out there. Even though all black teas come from the tea plant, there are many types of black tea. The flavour of each one depends on where it grows and how it is processed.
Changes in region, climate and processing can lead to completely different flavours. One tea might taste smooth, another stronger and a third completely different again. Knowing these differences makes choosing tea less confusing.
They also help you understand what taste you can expect. In this guide, we break down the major types of black tea and look at 10 popular varieties. It’s simple, clear, and easy to follow.
what is black tea
black tea is a type of tea that is fully oxidised, giving it a rich, robust flavour and dark colour. unlike green or white tea, every black tea variety undergoes a process where the leaves are exposed to air, allowing them to ferment and develop their distinctive taste. this oxidation process does two things - it enhances the flavour and also increases the caffeine content.
black tea comes in two styles - orthodox and ctc. orthodox is a slower method where whole leaves are rolled and oxidised for complex flavour. ctc (crush, tear, curl) is faster, using crushed leaves for quicker oxidation and a stronger, simpler taste. ctc teas are also better suited for black tea bags, making them more common commercially.
in australia, black tea holds a special place among tea enthusiasts. it’s usually enjoyed with some milk and sweetener. but there are almost unlimited creative ways to enjoy this beverage.
where does this black tea come from?
All types of black tea come from the traditional tea plants (Camellia sinensis). But not all traditional tea plants are the same – two main varieties are used for black tea – the small-leaf Chinese type and the larger-leaf Assam type. The Chinese variety usually has less caffeine, while Assam tends to be stronger.
China and India remain the top producers. Other countries, like Sri Lanka, Nepal, Vietnam and Kenya also grow good black tea.
No matter where they are grown, the leaves go through a similar process. The leaves are withered, rolled, fully oxidised and then dried. That process makes the leaves dark and gives black tea its stronger flavour.
popular black tea variety
There are many popular black tea varieties, and each one tastes different for a reason. Region, climate and altitude all influence the leaves. The timing of the harvest also matters, because young leaves and mature leaves develop flavour differently. Then there’s the processing stage – how the leaves are rolled, oxidised and dried.
All these steps shape the final profile of a black tea variety, which is why the same plant can create so many distinct types of black tea. Below, we look at ten well-known varieties to help you understand what they offer and what you might enjoy most.
Darjeeling Black Tea
The city of Darjeeling in India is known for its many tea gardens. Each one produces a distinct black tea variety, and the timing of the harvest (known as the flush) also plays an important role.
The first flush, picked early in the season, is delicate and bright. The second flush is harvested later, after more sun exposure, so the flavour becomes fuller and the colour turns deeper.
Weather can shift the timing of these flushes, changing the tea’s final taste and fragrance. Most Darjeeling teas taste smooth, with a mild sweetness. The brew is usually light in colour and carries a soft fruity note.
Assam Black Tea
Assam tea comes from the low-lying plains of Assam in India. It’s one of the more recognised types of black tea, known for its deep colour and bold taste. This strength comes from full oxidation during processing.
Harvest timing makes a difference here. Assam tea is picked several times a year, but the second harvest is usually the most valued. Leaves from this period are known for their fuller body and greater richness.
Because of its outstanding flavour, Assam tea is often used in classic blends, like English Breakfast, Irish Breakfast and Earl Grey. It also works well in boba-style drinks, as the flavour holds up when milk and sugar are added.
Ceylon Black Tea
Ceylon tea comes from Sri Lanka, once known as Ceylon. Grown mostly in the island’s highlands, it is often listed among the more popular types of black tea. What makes it appealing is the range it offers. Different elevations, climates and soil conditions across the island shape the flavour in noticeable ways.
Usually, Ceylon tea is lively and brisk – the first few sips taste bold and nice. As you continue drinking, light citrus and gentle spice notes also appear. It’s this mix of strength and brightness that differentiates Ceylon from other kinds of black tea.
Keemun Black Tea
Keemun black tea comes from Qimen County in China’s Anhui province. It is also known as China Keemun or Qimen. The leaves are usually picked in spring and summer, then carefully withered, rolled, oxidised, fired and sorted. This careful process gives the tea its signature character, with light smoky tones, gentle toasty notes and a deep orange liquor.
The body of the tea sits somewhere in the middle, the astringency stays mild, and it’s easy to drink. In fact, it feels smooth and balanced. These traits help set it apart from other types of black tea and make it suitable for blends like English Breakfast or Russian Caravan.
Yunnan Black Tea
Yunnan black tea comes from the Yunnan region in China – a name that may sound familiar if you’re interested in tea history. It’s widely known as the birthplace of tea. That background alone makes it a notable entry among the types of black tea.
Its profile is equally noteworthy. The flavour is smooth, with subtle notes of sweetness and astringency. The colour of the tea ranges from amber to dark brown, accompanied by a light woodsy aroma that adds another layer to the experience.
Yunnan black tea is also easy to enjoy in different ways. It works well without milk, but you can always add some and enjoy a different experience.
Nilgiri Black Tea
Grown in India’s Blue Mountains, Nilgiri tea is sometimes overlooked compared to other types of black tea, like Darjeeling and Assam. That doesn’t mean it’s any less impressive. On the contrary, it has excellent quality and a distinct profile.
Nilgiri tea comes with a combination of smooth body and strong fruity and floral notes. You’ll notice subtle notes of woody plums and soft orchid-like aromas – overall, a well-balanced profile. When brewed, you get a rich amber coloured tea with only mild astringency. That makes it an excellent choice for iced tea as well.
Lapsang Souchong
If floral or fruity teas aren’t your thing, Lapsang Souchong is a smoky black tea variety with plenty of character.
Its bold flavour comes from the way it’s processed rather than the region where it’s grown. After harvesting, the leaves are dried over pine wood fires. This method not only dries the leaves but also gives them a distinctive smoky aroma and flavour.
Even with its smokiness, this tea is smooth and full-bodied. There’s also a subtle sweetness and an earthy undertone that adds depth. Among the many types of black tea, Lapsang Souchong is one of the bold kinds of black tea with an unmistakable smokiness.
Earl Grey
Just like Vegemite goes perfectly on toast, bergamot pairs naturally with black tea. Together, they create Earl Grey – one of the world’s most popular types of black tea. Unlike single-origin teas, Earl Grey isn’t a distinct black tea variety.
At Teapigs, we start with a strong black tea base. The choice is usually Darjeeling for smoothness and balance. It’s then scented with bergamot oil, pressed from the rind of citrus fruits. The result is a drink with a lovely aroma and an outstanding balance of citrus flavour and tea’s richness.
English Breakfast
English Breakfast isn’t a single-estate tea. It’s a clever blend of several types of black tea. Commonly, it includes Assam, Ceylon (Sri Lanka), and teas from Kenya. There’s no single recipe – every blend is slightly different, and so is the flavour.
Each region adds something special. Assam gives a malty base with subtle astringency. Ceylon gives it a bright and lively note. Kenya adds depth and subtle flavour. Some blends also include teas with softer, floral or fragrant notes to balance the stronger malty flavours.
The combination gives you an extraordinary tea that’s balanced and tastes great with milk and sugar.
Irish Breakfast
Irish Breakfast completes our list of the top 10 types of black tea. It is known for its strength and depth. Compared to English Breakfast, this tea is more intense. The deep reddish colour comes from a higher proportion of Assam leaves.
The blend is simple but powerful. Assam forms the main base, which gives these kinds of black tea their malty flavour and strong body. Because of the intensity, it’s commonly enjoyed with milk.
Don’t go by the name – Irish Breakfast tea is not limited to mornings in Ireland. It’s enjoyed several times during the day. On average, people drink over a thousand cups a year, placing Ireland among the world’s biggest tea-drinking countries.
benefits of black tea
You don’t need many reasons to enjoy black tea, but knowing a few black tea benefits is always a plus. Let’s take a closer look at what this popular beverage can offer:
- Natural energy boost: The caffeine in different types of black tea helps you feel awake and alert without overstimulating. However, if you want less caffeine, decaffeinated tea is an easy alternative.
- Calming effect: Black tea contains a compound (L-theanine), which may help reduce stress and promote a sense of calm during busy moments.
- Rich in antioxidants: Compounds like chlorogenic acid protect your cells from damage and help support overall health.
- Supports heart health: Drinking black tea regularly may help maintain healthy cholesterol and blood pressure levels.
- Focus and digestion: Many people find it helps them stay sharp and is gentle on the stomach after meals.
- Bone strength: Some studies suggest black tea may help support stronger bones.
conclusion
Exploring these types of black tea makes one thing clear – even a familiar drink can offer something new. From light and floral to bold and malty, black tea has enough varieties to keep things interesting if you’re curious about new flavours, aromas and experiences.
Trying different types of black tea helps you notice subtle differences you might otherwise miss. And it’s easy to sample them using different kinds of black tea bags. Just buy black tea online and enjoy the experience – it has plenty to offer for everyone.
faqs on types of black tea
q. What are the different kinds of black tea?
a. Black tea comes in a wide range of flavours and styles. While all of them come from the traditional tea plant, each has a unique profile. Popular ones include Darjeeling, Assam, Ceylon, Keemun, Yunnan, Nilgiri, Lapsang Souchong, Earl Grey, English Breakfast and Irish Breakfast. Each type has its own aroma, taste and body – influenced by where it’s grown, how it’s harvested, and how the leaves are processed.
q. What kind of black tea is the best?
a. What counts as the “best” black tea depends on your preferences. However, there are some popular choices like Darjeeling for its light, floral notes, Assam or Irish Breakfast for a malty flavour, and Lapsang Souchong for smoky notes. Flavoured varieties like Earl Grey are also loved for their citrusy profile. Basically, the best black tea comes down to your preference.
q. what are the health benefits of black tea?
a. Besides tasting amazing, black tea can help in several ways. The caffeine content in tea keeps you alert without overdoing it. The L-theanine it contains can calm you during stressful moments. Its antioxidant content may support heart health and overall well-being. And some studies suggest it may aid metabolism, strengthen bones and even support oral health. It’s a simple daily drink with multiple perks.
q. how is black tea different from green or white tea?
a. The main difference between black, green and white tea is in oxidation. Black tea is fully oxidised, which gives it a strong flavour, dark colour and rich fragrance. Green and white teas are lightly or barely oxidised, so they taste fresher, lighter and often a bit grassy. Their colour stays pale green or yellowish-green when brewed. These differences make all types of black tea unique.
