No results found
Samabeong Special Autumn Black
Gopaldhara Special Autumn Clonal Black
Oaks Classic Autumn Black
Darjeeling Special Autumn Chinary Black
Darjeeling Special Autumn Clonal Black
Jungpana Classic Autumn Black Tea
Giddapahar Special Spring Black Tea
Goomtee Classic Spring Black Tea
Chota Tingrai Classic Spring Black Tea
Black teas are the most oxidized of all tea types. They undergo every step of tea processing from plucking, withering, rolling, oxidation and drying. For black teas, the oxidation is a significant step since this is where the flavor of the teas are built. Consequently, black teas possess a stronger flavor profile than white, green or oolong. Loose leaf teas can be made in an orthodox way or by using mechanized techniques (CTC). Like all teas, black tea also lays claim to being a healthy alternative to high-caffeine beverages.
Indian black tea varieties
You can expect to find black teas from all the major tea growing regions in India - including Darjeeling, Assam, Kangra, the Nilgiris and Nepal and some parts of North East India (Dooars and Terai). They differ not only from each other, but also from season to season.
More complex than the others, Darjeeling black teas have a fragrant, floral flavor profile. As the season progresses, astringency goes down and fruitier attributes become prominent in the black teas from this region. The Assam black teas almost always have thick flavors, of malt, honey, wood and toasted nuts. They are also the most astringent black teas you’ll find. The Nilgiris produces black teas that are very fragrant, fresh, more fruity than floral. Nepalese black teas are flat-flavored, typically have a very brisk green taste.
Selecting a good black tea
For those who prefer a light black tea, choose from the spring, autumn and winter Nilgiri teas. For those who prefer richer flavors, the summer flush Darjeelings and Assams won’t disappoint. They also accommodate add-ons better than any other kind of black tea.