Black Teas

Black tea (usually Ceylon or Chinese base) scented with bergamot citrus oil — the signature of a thousand hotel teapots.

Lowland Indian black tea known for malty thickness and brisk strength — the body inside most breakfast blends.

First-flush Darjeeling is spring-picked and lightly oxidized: muscatel florals over a green-fringed cup.

Anhui's famous black tea: smooth cocoa-and-orchid depth with a wine-like finish, built for sipping without milk.

Sri Lankan black tea in high-, mid-, and low-grown styles — bright and citrusy at altitude, deeper in the lowlands.

Black tea dried over pine smoke: bonfire, bacon, and dried longan notes in the most divisive cup in tea.