Collection: Black Tea
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Lapsang Souchong , Tongmu Reserve
- lilac
- cranberry
- pine
4.44 / 5.0
(9) 9 total reviews
Regular price $35.50Regular price$0.00Sale price $35.50 -
Mao Feng Black
- earthy
- ginseng
- sweet potato
4.56 / 5.0
(16) 16 total reviews
Regular price From $38.25Regular price$0.00Sale price From $38.25Add to cart
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Breakfast Black Tea Gift Set
5.0 / 5.0
(1) 1 total reviews
Regular price $70.00Regular price$0.00Sale price $70.00 -
New Breakfast Black Tea Gift Set
Regular price $84.25Regular price$0.00Sale price $84.25 -
Ticket to Darjeeling 2026 1st Flush Collection
5.0 / 5.0
(3) 3 total reviews
Regular price $51.25Regular price$0.00Sale price $51.25 -
Chai Wallah Gift Set
5.0 / 5.0
(1) 1 total reviews
Regular price $40.00Regular price$0.00Sale price $40.00 -
Assam English Breakfast Teabags
- malt
- plum
- sandalwood
4.9 / 5.0
(20) 20 total reviews
Regular price From $12.00Regular price$0.00Sale price From $12.00Add to cart
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Classic Chai Teabags
- rich
- fragrant
- soothing
5.0 / 5.0
(2) 2 total reviews
Regular price From $12.00Regular price$0.00Sale price From $12.00Add to cart
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Darjeeling 2nd Flush Teabags
- spicy-sweet
- balanced
4.75 / 5.0
(4) 4 total reviews
Regular price From $12.00Regular price$0.00Sale price From $12.00Add to cart
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Deluxe Teabag Collection
5.0 / 5.0
(12) 12 total reviews
Regular price $12.00Regular price$0.00Sale price $12.00 -
Earl Grey Teabags
- citrus
- rich
- bold
4.89 / 5.0
(9) 9 total reviews
Regular price From $12.00Regular price$0.00Sale price From $12.00Add to cart
Bold and brisk
Black tea, or red tea as it's known in China, is made from fully oxidized leaves. To make black tea, the leaf is spread out and left to wither naturally, causing it to lose stiffness and much of its weight. It is then rolled, exposing essential oils to the air and encouraging oxidation. When this is complete, the leaf is heated to stop the process. These teas tend to be full-flavored and can stand up to milk and sweetener.
Major regions of production include China, India and Sri Lanka, although this type is grown throughout the world. It was popularized by European merchants that traded in Asia in the early 1800s, which contributed to its current dominance in the West via strong blends such as English Breakfast.