Do all black teas taste the same?
Not at all. First of all, because there are unflavoured teas (made solely of tea leaves) and flavoured teas (where the tea leaves are blended with other plants and flavourings). Among unflavoured teas, the taste of black tea can vary depending on the region, climate, harvesting and processing techniques… For example, there is smoked black tea: the tea leaves are heated over coniferous wood after harvesting, imparting woody notes reminiscent of mushrooms or a barbecue. You can also taste fermented black tea, whose leaves have been placed in a warm, humid environment to encourage their “ageing”. This yields yet another flavour profile—particularly smooth, earthy, and combining intense notes of undergrowth. As for flavoured teas, the possible blends are endless, and some—the most famous—have gone down in history, such as Earl Grey black tea with bergamot (also known as Russian tea) or Indian chai black tea, richly spiced and sweet, brewed in water and milk.
Russian Earl Grey tea is characterised by bergamot aromas, sometimes blended with lemon. This tea is a morning essential. It is perfectly suited to breakfast or brunch.
Chai, on the other hand, is characterised by its distinctive spices: cinnamon, ginger, cloves, and more. It is also ideal in the morning and makes the perfect afternoon treat or daytime break.
What is the characteristic taste of unflavoured black tea leaves?
Generally speaking, to distinguish it from other teas, black tea is said to have an intense, richly aromatic and malty flavour. That is to say, reminiscent of malt (a germinated grain), which can impart notes of fresh bread and caramel. Black tea also has a full-bodied character that coffee lovers enjoy.
What is the difference between the taste of black tea leaves and green tea leaves?
While in both cases the tea leaves are harvested at the same time and set out to dry, it is what happens next that makes the difference. Black tea is left in the open air for longer to undergo natural oxidation. Exposure to oxygen causes the tea leaves to darken. Oxidation affects the colour of the leaves, the colour of the liquor, and the taste. Black tea is generally less bitter than green tea, which is fresher and more vegetal. Even less oxidised, white tea is the lightest. It offers a smooth, velvety texture that is subtler than other teas.
What pairs well with black tea?
At breakfast, the ultimate morning black tea, “English breakfast”, will pair wonderfully with your jam and toast. At lunch, Yunnan black tea goes beautifully with meats such as veal, chicken, duck breast or foie gras. Then it is time for tea, with a black tea (Earl Grey, Darjeeling, Ceylon) accompanied by a pastry. In the British tradition, scones—those small quick breads of Scottish origin—are served. But you could also enjoy toast, muffins, crumpets, or other bakes such as Battenberg cake (made with sponge cake and marzipan) or shortbread (millionaire's shortbread topped with caramel and chocolate).
Can you adjust the taste of black tea?
Completely! You can easily adjust the intensity of black tea depending on the amount of water, tea, and brewing time. Then, to suit your taste, you can add sugar, honey, milk, a slice of lemon, or infuse it with fresh ginger… Black tea can also be enjoyed iced, chilled in a large jug with ice cubes. You can then add seasonal fruits: citrus, peaches, apricots, red berries… It is up to you to create the best recipe!
Finally, we cannot recommend highly enough choosing an organic black tea to make the most of all the leaves' aromas. The organic label guarantees a quality product free from pesticides and produced with respect for the environment.