'black tea' on Serious Eats

Spot of Tea: Le Palais des Thés Grand Yunnan Imperial

This smooth and earthy Chinese tea has buttery flavors and hints of cocoa—it's mouthfilling, satisfying, and stands up well to multiple infusions. The first comes out lush and soft, the second deeper, wrapped in dark-caramel flavors, with a bit more malty grassiness coming out in subsequent steepings, though by the fifth and sixth it circles around, growing velvety and fruity. This tea just keeps going. Brewed in a gaiwan, it's light on the tannins—a delicate black tea but not a wimp. More

Spot of Tea: David's Tea The Earl's Garden

The Earl's Garden is a blend of Black Ceylon tea, bergamot, dried strawberries, and black currant. Taken straight, it has a distinct but mild strawberry flavor up front followed by the citrus notes of bergamot and the earthiness of black tea. Fans of Celestial Seasonings' fruit teas will enjoy this blend, with its red berry flavor and light body. More

Tea Time: All About Darjeeling Tea

Though the tea-growing lands of India are (for better or worse) synonymous with household teabag brands nowadays, tea is still a relative newcomer to that fertile part of East Asia. Darjeeling tea, which has found a foothold in both the highest- and lowest-brows of the tea-drinking market, only began to spring from the Himalayan soils of West Bengal, India, in the later half of the 1800s, at the hand—yup—of a seed-smuggler just back from a trip to China. More

Three African Teas to Start Your Morning

Africa may not be at the top of your mental list of tea-producing continents, but you'd better believe they grow it. Though export to North America is not as widespread as the teas of China, Japan, Taiwan, and India, the teas produced in Africa fall quietly below our radar but are certainly worth exploring. More

Tea Technique: How to Steep Black Teas

What we call "black tea" is known in much of Asia as "red tea"—referring more to the color in the cup than the blackened appearance of the fully oxidized leaves before brewing. It may also be useful to distinguish between the origins of black teas, such as Chinese (whose leaves are picked earlier and withstand more oxidation) and black teas of other origins, e.g. Africa, India and Sri Lanka (whose leaves are picked later and are less oxidized). The difference in processing methods of these teas is reflected in their flavor, and affects the way in which you may choose to brew them. More

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