Our loose leaf organic black tea collection, features premium grade orange pekoe as a base, which is known to be of the highest quality available globally.
An award-winning organic black tea infused with refreshing citrus tones and fragrant French florals.
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A restorative black tea blend of premium grade orange pekoe infused with refreshing citrus tones of bergamot.
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A black tea boasting aromatic native lemon myrtle notes with warm woody eucalypt tones, made in Sydney.
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OM's English Breakfast Tea is a full-bodied, loose leaf, premium grade Orange Pekoe Black Tea.
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Our roasted wattleseed tea combines a black base with sweet cinnamon spice. Award winning. Made in Sydney.
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A traditional masala Indian chai combining premium grade black tea with with authentic aromatic spices.
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How black tea is made
Black tea leaves first go through a withering process, which means they are spread out to dry, reducing the water content. The tea leaves are then rolled, twisted, or cut to rupture the cells and release the juices. The broken leaves then go through oxidation, which allows them to develop the characteristic colour, aroma and flavour of black tea. Finally, the leaves are dried to stop the oxidation process and reduce their moisture content, producing the dark brown or black tea leaves we recognise.
It is this full oxidation that gives black tea its depth, its malty and brisk notes, and the theaflavins and thearubigins that produce its amber-red liquor. Please refer to the individual product pages to read about the ingredients in each blend.
FAQ and further info about our black tea 🖤🌿
We offer single-origin and blended black teas made from premium, certified organic leaves, free from synthetic pesticides and artificial flavours. Some of the infusions were awarded for their unique flavour profile, namely the French Earl Grey, the Australian Breakfast Tea and the Wattleseed Tea.
Orange pekoe is a leaf grade, not a flavour or an ingredient, and it has nothing to do with oranges. It describes whole, unbroken leaves of a particular size picked from the top of the shoot, which brew a cleaner, less astringent cup than the broken leaf and dust used in most tea bags. Our black tea collection uses premium grade orange pekoe as its base.
Yes. Black tea has a bolder flavour and typically contains more caffeine than green or white teas.
A cup of black tea generally carries roughly a third to a half the caffeine of a cup of brewed coffee, though the exact amount depends on the leaf, how much you use and how long you steep it. Longer steeping and more leaf mean more caffeine. Black tea also contains L-theanine, which tends to make the lift feel steadier than coffee's.
If you're caffeine-sensitive, consider limiting intake or choosing our low-caffeine or caffeine-free herbal blends from other categories.
Black tea is the one type that wants water straight off the boil. Use roughly one teaspoon per cup, pour freshly boiled water over the leaf, and steep for the time given on the product page, generally around three to five minutes. Longer gives you a stronger, more tannic cup rather than a better one. Warming the pot first helps hold the temperature through the steep.
Almost always over-steeping, too much leaf, or squeezing the infuser at the end. Tannins release steadily throughout the steep, so a cup left five minutes past its time turns dry and sharp. Take the leaf out when the time is up rather than leaving it sitting in the pot, and if you like a stronger cup, add more leaf rather than more time.
English Breakfast is a plain black tea, chosen and blended for a full-bodied, malty cup that stands up to milk. Our English Breakfast Tea is a premium grade orange pekoe. Earl Grey is black tea scented with bergamot, a citrus fruit, which gives it a bright floral-citrus aroma. Our Earl Grey is the classic version, while French Earl Grey adds florals for a softer, more perfumed cup.
Some are pure black teas, while others are blended with botanicals for enhanced flavour and function. Please refer to the individual product pages to see a list of all ingredients. Our Masala Chai is a black tea base with Indian spices, and you can see the full spiced range in our chai collection.
Absolutely. Our black teas are versatile and can be enjoyed plain or with milk, lemon, or a dash of honey, depending on your preference. As a rule of thumb, milk suits the full-bodied breakfast styles, while lemon works better with the lighter citrus-scented blends. Adding both together will curdle the milk.
Some people find a strong black tea before food sits uncomfortably, because the tannins can be harsh on an empty stomach. If that's you, have it with breakfast rather than before, use slightly less leaf, or shorten the steep. Adding milk softens the tannins noticeably.
Yes. Brew it at double strength and pour it straight over ice so the melt dilutes it to normal, or cold brew the leaf in the fridge for several hours for a smoother, less tannic result. Our iced tea collection includes black tea blends built specifically for serving cold.