Black Tea

When people talk of tea in general, most often they are referring to black tea. High tea, cream tea, iced tea or afternoon tea. Black tea is the standard in a lot of scenarios regarding tea. Some of the world’s most popular blends, English Breakfast and Earl Grey, are made from black tea leaves. Black tea typically has more astringency and bitterness than green tea, but if brewed correctly it should be smooth and flavourful.

A brewed black tea can range in colour from copper to brown to dark red, and its flavour profile can range from bitter to sweet, depending on how long it was oxidized and in which way heat processed. Black tea typically has more astringency than green tea, but if brewed correctly it should be smooth and flavourful.

Black tea is grown and processed all over the world in varying geographies and climates. Three of the largest producers of black tea today are India, Sri Lanka and Africa. In fact, half of the world’s tea production comes from India. Some of the most popular styles of black tea coming out of these top-producing countries include:


The Assam region in India is the largest tea-growing area in the world. The moist and tropical climate produces a tea known for its strong and malty characteristics that can be combined well with milk and sugar. ALTHAUS offers two blends of Assam, both of which are high quality: Golden Assam Sankar FTGFOP and Assam Meleng.


Grown in a higher, mountainous tea-producing region of India, Darjeeling is a softer, more herbaceous black tea that can change with the climate from season to season. ALTHAUS Darjeeling Puttabong is picked early in spring and features the typical taste of a first flush.


Most of Sri Lanka’s tea export is black tea, known as Ceylon. Ceylon teas can vary depending on in which altitudes and areas they grow, but they are generally known to be strong and brisk with a hint of spice. (Sri Lanka is also known for its cinnamon production.) Althaus English Breakfast features a delicious blend of Ceylon and Assam teas.