The Morning Cup for People Who Mean It
Black tea is fully oxidized, which turns the leaves dark and gives the cup its signature depth. This process creates a bold, malty flavor and a higher caffeine content than any other tea type, about 40-70mg per cup, roughly half that of coffee. The difference is balance: black tea's caffeine arrives with L-theanine, an amino acid that smooths the buzz into steady, focused alertness. No jitters, no crash.
Our Organic Black Tea collection spans the global range. Assam is malty and robust, the backbone of English Breakfast. Darjeeling is lighter, with stone fruit and muscatel notes, often called the "champagne of teas." Earl Grey is bergamot-scented and bright. Lapsang Souchong is pine-smoked and campfire-dark. Each one is whole-leaf, organic, and hand-blended in Oregon for a cup that tea bags can't touch.
Black tea stands up to heat. Use water at a rolling boil (212°F) and steep for 3 to 5 minutes. This extracts the full, tannic character without bitterness. It takes milk and sugar beautifully, or you can drink it straight. Either way, it's the dependable ritual that starts the day right.
New to black tea? Our Breakfast Teas are the boldest place to start, and our Chai Teas build on that base with warming spice.
