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Preparation & Storage of Black Tea

During preparation, about ten to fifteen grams of tea leaves are added to one litre of water. This depends on the particular variety and also on personal preferences. Two grams are sufficient for one cup, i.e. approximately one teaspoon. The ideal temperature is 95 degrees Celsius, as this allows the ingredients to unfold and the flavour to develop. It also makes sense to rinse the pot or cup with hot water so that the tea does not get cold too quickly. Unlike green tea, black tea cannot be brewed several times.

The brewing time should never be more than five minutes; three minutes is ideal. If you wait longer, you will have to put up with an increasingly bitter taste, which is due to the tannins contained in the tea, and the caffeine content also increases immensely with longer steeping. A shorter brewing time, on the other hand, has a positive effect on digestion. The preparation in brief:

  • 1 litre of water with 10-15g of tea leaves
  • 95 degree water is ideal
  • 3 minutes brewing time

Black tea is stored like other varieties. Light and moisture are particularly hard on it, which is why opaque packaging makes sense and it should always be stored in a cupboard. Then the substances it contains and the strong aroma are preserved over the long term and enjoyment is always guaranteed.

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Black tea/green tea

Black tea and our cold green tea are derived from the same plant. It is Camellia Sinensis. It is the technical name for the tea plant. This plant species belongs to the genus Camellia. It is the family of tea shrubs (Theaceae). The true tea is obtained from their plant parts.
The Camellia Sinensis is an evergreen shrub or small Bäume that grows to a height of 1 - 5 metres. Among the varieties are the representatives with a growth height of up to 9 metres. The young twigs and bark are initially reddish in colour. They are covered with white hairs before the colouring changes to yellowish grey. The silvery hairs are found on the terminal buds. The leaves are attached to the short petiole with serrated edges. The flowers are visible from October to February. One or two roundish seeds, which ripen from August to October, are in the flattened capsule fruit.

  • Camellia sinensis is also known as tea plant
  • This plant, which is used to make both black and green tea, can grow up to 5 metres high.
  • Black tea is different from green tea in the way it is made
  • Black tea can also be made with natural tea

Black tea, teein or caffeine


Black tea, like almost all types of tea, contains teein from the widespread shrub Camellia Sinensis. This substance in tea is similar to caffeine, but is processed differently by the body. Teein in tea is said to be healthier than caffeine.

Other ingredients in black tea


Ätheric Öle as well as tanins can, depending on the type, be a component of the tea. Likewise, other ingredients such as minerals can be a component of the tea.

Black tea and its effect on diarrhoea.

Black tea is often said to have an inhibiting and soothing effect on diarrhoea, as well as an anti-inflammatory effect.

Black tea and its growing regions

Four of the largest growing regions are assam, Dooars and Darjeeling in India and Ceylon in Sri Lanka.
The different qualities and varieties are related to the climatic zones and the different conditions of the countries of origin. The harvest time, the soil and the climate are of decisive importance for the tea. Ideal conditions for tea cultivation are almost subtropical climatic conditions, a nutrient-rich soil, abundant rainfall in a good hilly location. This is responsible for the particularly strong aroma of black tea. One of the most famous teas are our famous Darjeeling teas . It is one of the most valuable teas in the world. It is native to the north-east of India. It is grown on the slopes of the Himalayas. Probably due to a mistranslation, the name black tea originates from India. Due to its colouring, the tea has a reddish shimmer. This is why it is also called red tea (Hong cha) in China. The cold red bush tea orrooibos tea from South Africa also bears the name red tea.

Black Tea Step 1 - The Cultivation

The seeds of the tea plant pregerminate in small moist säcklein. The seeds are then grown in plastic bags. After 6 - 8 months the seedlings have reached a size of about 20 centimetres. This is the time when they can be planted in rows in the field. On the other hand, they can be left to grow in a seedbed for two or even three years. In this case, they are cut back to about 20 centimetres before planting. If the climate is cooler, planting can be done relatively close together. If the soil is quite moist and it is quite warm, this fact should be taken into account when planting out. To ensure that the tea plants are wide, the young tea plants should be cut back regularly.

  1. Tea plants are pre-pulled before planting in the field.
  2. The pruning of the tea bush is very important in further cultivation.

Black Tea Step 2 - Harvesting

The harvesting of black tea is mostly pure handwork. Strict rules apply when harvesting the still-green tea leaves. It is called "Two Leaves and the Bud", which means picking the two uppermost fine leaves and the leaf bud. It is usually women, whose hands are particularly delicate, who do the plucking. They carry a basket or a cloth on their shoulders in which the harvest is transported to the collection points. Before the harvest is taken to the tea factory, it is inspected and weighed. The same process is repeated before processing begins. This is divided into five steps.

  1. The wilting
  2. the rolling
  3. the fermentation
  4. the drying
  5. the sieving/sorting

Black Tea Step 3 - The Withering

The leaves are still thick and not very supple. Two methods are used to remove up to about 30% of their moisture. In the natural withering process, the leaves are spread out on lath racks. These are either covered with wire or nylon nets or with jute. Depending on the humidity of the leaves and the prevailing weather, this can be expected to take 14 - 18 hours.
The modern method of wilting is in trunks. These have a length of about 25 - 30 m and are covered with wire mesh. Huge fans aerate the leaves. The withering time is only about 8 - 12 hours.

Black tea step 4 - Rolling

Again, there are two procedures available. These are the orthodox method and the CTC method
. In the orthodox method, the leaves, which are still large, are broken open so that the escaping cell sap combines with the oxygen in the air. Pressing spindles or rolling rollers are used for this. The process, which lasts 30 minutes, is repeated up to 3 times. During this process, the leaves turn dark green, become moist and start to form lumps. In order to loosen it up again, we use a vibrating or sieving machine. With the CTC method, which means crushing-tearing-curling, the process of rolling for 30 minutes is only necessary once. The leaves are then torn apart with spiked rollers. The stems and veins are separated from the fleshy leaves. This processing is simpler and more effective, which is reflected in the higher yields.

Black Tea Step 5 - The Fermentation


This is the oxidation and fermentation process, but it starts when rolling begins. For around 2/3 hours, the leaves are spread out in 10 - 15 cm thick layers on large shelves. The air temperature is 40 degrees and the leaves are moistened with water. Now the leaves take on a colour ranging from copper red to brown. At this point, the unique and unmistakable aroma unfolds for the first time. The right fermentation is largely responsible for the quality of the tea.

  • Long ongoing process.
  • High humidity and a temperature of about 40 degrees favour the fermentation of the tea.
  • The tea acquires its unmistakable aroma.

Black Tea Step 6 - The Drying

Once the fermentation process has reached its peak, the leaves are transported onwards via conveyors to tray dryers. The tea is dried for around 20 minutes using hot air at around 80-90 degrees. The cell sap remains attached to the leaves. They take on a dark brown to black colour. The residual moisture is only between 5 - 6 %.

Black Tea Step 7 - Sieving/Sorting

Mechanical Rüttel sieves are used for sorting.

Tips for buying and storing

Shortly after harvesting, black tea should be purchased. Black tea suppliers usually indicate these times separately. But it cannot be used up immediately. Therefore, the storage is decisive for how long the black tea retains its excellent taste and freshness. Exposure to light is detrimental to black tea. The flavour has been shown to suffer from foreign odours and moisture. Dark cans that are tightly closed, dry and cool are therefore ideal for storing black tea. Glass containers or tins with a viewing window are completely unsuitable. Plastic and paper bags are not suitable for storage, but only for transport purposes. Care should be taken not to store strong-smelling spices such as chilli or pepper or coffee in the immediate vicinity. Black tea should also not be placed in containers where other teas (white tea, green tea) have previously been stored.
Only quantities of black tea that can be consumed within two months should be purchased. Otherwise, it will be to the detriment of the aroma and taste.

  1. Protect your cold black tea from high light exposure.
  2. Prevent the penetration of foreign odours.
  3. You can get a selection of the best tins in our tin assortment at
  4. .

Preparation tips

The preparation of black tea is a real art. Therefore, some tips that should be followed.

It is generally known that a larger quantity of tea leaves intensifies the taste. The longer the steeping time, the stronger the black tea becomes. The taste is best when the tea is purchased fresh after harvesting. The brewing time should be calculated according to the water temperature. The hotter the water, the shorter the brewing time. This is important because of the different types of tea. Brewing black tea in smaller pots makes it easier to control the strength of the infusion, which has a positive effect on the taste.

About 10 grams of black tea are poured over boiling water. It is customary to steep for 2 - 3 minutes. Contrary to what is claimed, black tea does not have a calming effect if the infusion time is between 3 - 5 minutes. A longer brewing time releases the tannins, which have a positive effect on the stomach and intestines. How black tea is prepared in the countries from which it comes to us can be easily traced on the internet. These are veritable ceremonies.

Black tea and the different varieties

Inumerable are the varieties of black tea in our online shop and in a tea encyclopaedia. The following varieties are mainly mentioned:

  • Black tea assam.
    • Black tea Darjeeling
    • Black tea East Frisian
    • Black tea Ceylon
    • Black tea China
    • Black tea English Breakfast
    • Black tea Nepal
    • Black tea Nilgiri
    • Black tea Pu Erh
    • Black Tea Russian Blends

    To name just a few generic terms

    Buy black tea cheap and fast: Tee Shop bietet große Auswahl


    Enjoy our large and fine selection of different black tea blends or pure teas from the various growing regions of our planet. Let yourself be inspired by a cup from our online shop Black tea is as versatile as hardly any other tea. Whether pure or with unusual and traditional natural flavours, there is something for every taste in our large and rich tea assortment. Whether from the tea gardens of Darjeeling or from the treasures of the Middle East, there is something for you.


Customer service

If you have any questions about our black teas, need more information about the sales process, or want to give us feedback, one of our staff members will be happy to help.

Service hotline: 0172/ 9149105.