Below is a list of all known varieties for Black Tea. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Assam | A strong, full-bodied black tea from Assam, India, known for its robust, malty flavor. A key component of "English Breakfast". |
| Ceylon | A black tea from Sri Lanka, known for its bright, crisp, and citrus-like flavor and a beautiful golden color. |
| Darjeeling | A tea from West Bengal, India, prized for its delicate, fruity, and floral notes ("muscatel"), often considered the "champagne of teas". |
| Earl Grey | A classic blended black tea, infused with the aromatic oil of bergamot orange, giving it a distinctive floral and citrusy aroma. |
| English Breakfast | A traditional, robust blend of black teas (often Assam, Ceylon, and Kenyan), designed to be full-bodied and go well with milk and sugar. |
| Irish Breakfast | A very strong, robust blend of black teas (typically heavy on Assam), designed to be sharp and invigorating. |
| Lapsang Souchong | A Chinese black tea, smoke-dried over pinewood fires, giving it a powerful, smoky (lapsang) aroma and flavor. |