Black Tea
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Peach Black Tea
Regular price From $7.00Regular priceUnit price per -
Lapsang Souchong Original Smoked
Regular price From $10.00Regular priceUnit price per -
Lapsang Souchong Floral
Regular price From $7.00Regular priceUnit price per -
Yunnan Black Tea (Dian Hong)
Regular price From $8.00Regular priceUnit price per -
Yunnan Golden Tips
Regular price From $8.00Regular priceUnit price per
Black Tea Collection
When I first discovered black tea's complexity in Beijing, I thought I understood this category. Then I spent years learning how region, processing, and tradition create completely different experiences in each cup. Our black tea collection reflects what I've found most fascinating about this tea type - how Chinese tea makers transform the same leaf into remarkably distinct characters through knowledge passed down for generations.
What makes these black teas special
I've selected these five teas because they show what makes black tea fundamentally different from green or oolong teas. The full oxidation process creates robust, warming character with high caffeine content - perfect for starting demanding days. You'll find two distinct expressions from Yunnan province and three from Fujian's Tongmuguan region. Each one demonstrates how place, processing, and human skill create the bold complexity that makes black tea irreplaceable in my morning routine.
Does black tea have caffeine? Yes, all these teas contain high levels that make them excellent for morning focus. But what makes them special isn't just the energy - it's how traditional processing preserves the leaf's natural character while developing complex flavours you simply can't find in mass-produced teas.
Most people think black tea means one strong, generic flavour. These teas prove that assumption wrong through authentic Chinese craftsmanship.
The ancient tree discovery
Before I travelled to Yunnan as a tea buyer, I knew about hundred-year-old ancient trees used for pu-erh production, but I had no idea that old trees were also used for making black tea. When I first encountered our Yunnan Dian Hong trees - around 80 years old - I became fascinated by how tree age might create such intense, full-bodied character in black tea.
The difference was remarkable. These ancient, pesticide-free arbor trees develop root systems that reach deep into pristine soil, creating leaves with the concentration needed for black tea's complete oxidation process. The clean, malty character with chocolate and honey hints develops when trees have decades to establish themselves - then the full oxidation transforms these compounds into the bold, warming flavours that make black tea so satisfying on challenging mornings.
What fascinates me about Yunnan black tea is that whilst people say "Yunnan black" as if it's one thing, the specific location and tree size create dramatically different flavours. Our two Yunnan teas demonstrate this perfectly - the Dian Hong from Xigui offers robust, malty depth, whilst our Golden Tips provides gentler, maple-sweet complexity.
Traditional processing wisdom
How much caffeine in black tea varies by processing method, but what really matters is how traditional techniques preserve beneficial compounds whilst developing flavour. Take our Peach Black Tea - made from the Golden Peony cultivar in Tongmuguan - where the peachy character develops naturally through careful fermentation, not from added fruit or artificial flavouring.
This demonstrates something important about quality tea: when processing follows traditional methods, the leaf's natural compounds remain intact whilst complex flavours emerge. The peach, rose and honeydew notes all develop from the Golden Peony leaves themselves, creating a tea that tastes like fruit whilst remaining purely tea.
Is black tea good for you? When it's processed traditionally like this, absolutely. The natural antioxidants and L-theanine work together to provide sustained energy rather than jittery intensity.
The Lapsang Souchong education
Here's something that perfectly illustrates traditional Chinese tea making - our two Lapsang Souchong varieties from the same Tongmuguan region show how one processing choice changes everything.
Both start with identical leaves, but the smoked version undergoes traditional pine smoking whilst the floral variety skips this step entirely. The smoked version gives you bold, creamy smokiness with honey undertones - up to fifteen infusions when brewed gongfu style. The floral version reveals delicate fruity, honey-scented sweetness that would disappear under smoke.
I love offering both because they teach something essential: both are authentic, both are traditional. They just serve different moments and demonstrate how skilled tea makers adapt their craft to create distinct experiences.
Natural complexity without shortcuts
Is black tea healthy to drink? Our teas answer this through traditional quality rather than marketing claims. Each one develops its character through time-honoured methods that preserve what makes tea beneficial whilst creating flavours that tell stories of their origins.
During Tasmania's cooler months, I find these robust teas particularly satisfying - their natural warmth and sustained energy help face challenging weather with focus and comfort.
Brewing traditional knowledge
Each tea includes detailed brewing instructions, but I want to share something about getting the most from traditionally processed black tea. Water temperature reveals different aspects of these robust teas - our Yunnan Golden Tips performs best at 85°C to preserve its delicate maple notes, whilst our Yunnan Black Tea and both Lapsang Souchong varieties prefer 90°C to fully extract their bold character. This isn't arbitrary; it's about matching brewing conditions to each tea's oxidation level and leaf structure.
Does black tea have more benefits when brewed properly? I've found that gongfu brewing reveals these teas' full potential. Western brewing works perfectly for daily enjoyment, but shorter, multiple infusions let you experience how flavours evolve and develop across each steep.
Most importantly, don't rush the process. These teas reward patience and attention - qualities that traditional Chinese tea culture has always valued.
Your exploration journey
I hope these teas show you what drew me so deeply into Chinese tea culture - how traditional black tea processing creates bold complexity that awakens both mind and body. Each cup offers a chance to experience the full oxidation mastery that Chinese tea makers have perfected over centuries, whilst building the kind of energising morning ritual that grounds you for whatever the day brings.
May your morning tea moments bring you the focused strength and warming depth these traditionally crafted black teas have given me.