Black teas

Black tea shares the same origins as green tea, as it is also made from the leaves of the Camellia sinensis plant, but it stands out due to a completely opposite production process: after harvesting, the leaves are withered, rolled, and left to fully oxidize in the air. It is this natural chemical reaction that transforms the color of the leaves into a dark brown or black and gives the beverage its intense, robust flavor with malty or woody notes.

Among all tea varieties, black tea contains the highest amount of theine, making it an excellent coffee substitute in the morning, ideal for a burst of energy and improved mental concentration. In terms of properties, it is very rich in complex antioxidants that support cardiovascular health, help regulate blood cholesterol levels, and promote intestinal well-being.

To best consume it and unleash its full body, infusion requires very hot water, almost at boiling point (around 90°C - 95°C), for a time ranging from 3 to 5 minutes, and it is wonderfully suited to be enjoyed plain or with a splash of milk, as per English tradition.