The history of black tea dates back to the 1600s, during the Ming dynasty in China. Before this period, tea was only consumed in its green form, which was primarily produced in China. However, with the rise of European trade, the demand for a more robust and durable tea increased. Chinese tea producers experimented with different processing methods, leading to the creation of black tea.

Brewing variables—leaf-to-water ratio, water temperature (usually near boiling), and steep time—determine the infusion’s balance. Short steeps (2–3 minutes) emphasize aroma and prevent excessive bitterness; longer steeps extract more tannins and caffeine. Black tea commonly pairs with milk and sugar in many cultures, which softens astringency and enhances mouthfeel, while other preparations highlight pure leaf characteristics.

: These are intentionally broken into smaller pieces to allow flavors to release more quickly. Examples include Broken Orange Pekoe (BOP)