Strong black tea

Strong black tea is a fully oxidized variety of tea, characterized by its intense, deep, and slightly astringent flavor. It is obtained from the fermented leaves of the Camellia sinensis plant, which gives it a dark color and a robust aroma, ideal for infusions that require a touch of energy and body.

This type of tea originally comes from regions such as India (especially Assam and Darjeeling), China, and Sri Lanka (Ceylon), although its production has spread to other countries with suitable climates for tea cultivation.

In terms of properties, strong black tea is known for its significant caffeine content, making it a stimulating beverage perfect for starting the day or for a boost of concentration. Furthermore, it contains antioxidants like polyphenols that help combat cellular damage and improve cardiovascular health. It can also aid digestion and provide essential minerals such as potassium and magnesium.

In different Latin American countries, strong black tea may be found under synonyms such as red tea (although in some places this term also refers to Pu-erh tea), traditional black tea, or simply intense black tea. It is the base ingredient for classic preparations like milk tea, chai tea, or blends for cocktail bases and desserts.