Tea Stories
Black Tea
Bold · Malty · Citrus-bright
Roots
Black tea grew up in the old tea mountains of China, then travelled — to the Assam valley, to the hills of Sri Lanka, to the kettles of nearly every kitchen in the world. The fully oxidized leaves are what give it that deep amber color and that unmistakable body.
Character
Expect a rich, full cup: sometimes malty and smooth, sometimes brisk and citrus-bright, always confident. Black tea is the friend who shows up early and stays for the conversation.
Why we chose it
Because the best mornings deserve a tea that can hold them. We source black leaves that are organic, bold, and honest — the kind that take milk well, stand up to our Chai Spice or Vanilla sugars, and taste like something was made for you.
Steep for 3:30
200°F / boiling
Most black teas want between three and four minutes. Any less and the malt is shy. Any more and the cup turns astringent. A short, confident steep is the one.