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Black TeaAll “tea” comes from the same plant, Camellia Sinensis. Black tea undergoes a full fermentation process composed of four basic steps - withering, rolling, fermenting, and firing (or drying). First, the plucked leaves are spread out to wither. The withered leaves are then rolled, in order to release the chemicals within the leaf that are essential to its final color and flavor. The rolled leaves are spread out once more to absorb oxygen (oxidize), causing the leaves to turn from green to coppery red. Finally, the oxidized leaves are fired in order to arrest fermentation, turning the leaf black and giving it the recognizable tea scent.
Black Dharma
Very rich and full-bodied Assam black tea from India
Black Dragon
Medium-bodied Hunan black tea from China Blue Mountain
Medium-bodied Nilgiri black tea from India Decaffeinated Onyx
Decaffeinated black Nilgiri tea English Breakfast
A mild morning blend of black teas
Irish Breakfast A strong morning blend of black teas Scottish Breakfast
Well-balanced, malty breakfast blend of Assam and Keemun Temple Tea – Autumnal
Darjeeling black tea, final harvest of the season, from Makaibari Estates, India (Biodynamic) Temple Tea – Long Leaf
Darjeeling, black oolong tea from the Makaibari Estates, India
Silver Level
Black Zen
Ceylon OP1, Black Tea from Sri Lanka Golden Halo
Rich, full-bodied breakfast black tea Lapsang Souchong
Distinctively strong Chinese black tea, smoked over a pine fire Russian Caravan
A blend of black teas and Lapsang Souchong
Sandinista Tea Malty black tea from Central America, with a bite Temple Tea – First Flush
Darjeeling black tea, first and finest of the season from Makaibari Estates, India Temple Tea – Second Flush
Darjeeling black tea, of the superior second flush of the season from Makaibari Estates, India Thirsty Traveler
Keemun black tea from China, discovered by an agent of the Emperor, while crossing the countryside
Gold-level Ancient Dragon
Cave-aged Pu-Ehr tea from China, reported to lower cholesterol Golden Dragon
Black tea from the Hunan Province of China, made of only the finest golden tips
Flavored Black Teas
Bronze-level
Apricot Brandy
Black tea infused with brandy-soaked, then dried apricots Caribbean Cooler
Black tea, passion fruit, mango, elderberry, hibiscus and raisins Cherry Lime Rickey
Black tea with Cherry and Lime Chocolate Cherry Jubilee
Black tea with chocolate and dried cherries Chocolate Tea
Black tea with cocoa oil, chocolate chips, and just a hint of vanilla bean Chocolate Citrine
Chocolate tea with orange rooibos and vanilla cream Decaffeinated Earl Gray
Decaffeinated black tea with natural bergamot Decaffeinated Hawaiian Holiday
Tropical Blend of decaffeinated black tea and coconut cream Decaffeinated Mango Tea
Decaffeinated black tea with dried mango Earl Grey
Traditional English favorite of black tea and natural bergamot German Chocolate Cake
Delicious blend of black tea, chocolate, and coconut cream Hawaiian Holiday
Tropical blend of black teas and coconut cream Peppermint Pattie
Chocolate Tea with Peppermint Piña Colada
Black tea with pineapple and coconut Pomegranate Cherry
Oxidant-rich blend of black tea, cherries and pomegranates Russian Spice
Blend of black teas, cinnamon and cloves Wild Blueberry
Black tea with blueberries
Silver-level
Buckingham Palace Blend
The special blend of Earl Grey, Assam, and Green Jasmine of Elizabeth Regina II Burning Ship
A smoky citrus blend of black tea and spices Chai – Africanus
Black tea, cinnamon, ginger, cardamom, coconut and vanilla with an African zest Chai – Indus
Black tea, cinnamon, black pepper, ginger and cardamom round out this traditional Indian favorite Kilimanjaro
A malty, full-bodied Tanzanian black tea Londontown
Custom blend of Darjeeling with raspberry and vanilla rooibos Raspberry Truffle
Black tea with chocolate and raspberry Thomas’ Workaday Blend
Earl Grey blended with the stronger Assam and Keemum teas
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