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Organic Black Tea in Dubai
A powerful and refined Indian tea grown in one of the most famous plantations in Assam, India.
This tea has shades of red apple and currant in the taste, a rich aroma, and an aftertaste of tart wild honey.
Ceylon black tea has the aroma of malt and dried fruits, a strong infusion, and a sweet menthol aftertaste.
It has a tart taste with hints of apple and aromatic caramel. It goes well with sugar, honey and milk.
Tea from the highland region of Nuwara Eliya, located at 1868 meters above sea level.
This exceptional black tea reveals intense floral aromas and a fruity sweetness.
This tea is a true tribute to the Darjeeling tradition.
Grown in the Himalayan mountains, this premium tea is an excellent discovery for lovers of fine teas.
The infusion has the aroma of tropical nectar, and the taste is honey-sweet.
It is an exceptional black tea whose discreet aroma transforms into an explosion of rich and complex flavors.
Black tea from Cantata: what to choose and how to enjoy it
At Cantata, we know that black tea is much more than just a drink. It is a morning ritual, a habit, an aesthetic and a source of energy. We have collected for you a collection of outstanding varieties from India, China, Sri Lanka, Kenya and Nepal, so that each of our guests will find the taste that stays with you for a long time.
Geography of origin and flavor profile
When choosing black tea, it is recommended to consider the region of growth, since agroclimatic conditions and processing methods directly affect the physicochemical properties of the tea leaf:
Assam (India)
The tea is characterized by high extractivity, increased density of the infusion, a pronounced level of maillard compounds (the appearance of bread and caramelized notes). CTC and FTGFOP1 varieties have enhanced fermentation, recommended for use with milk.
Darjeeling (India)
The raw leaf is small and thin, especially in the first spring harvest. Low tannins, high volatility of essential compounds (hexenol, linalool, geraniol) are noted. The aroma may contain notes of nutmeg and flowers. Acidity and astringency are moderate.
Ceylon (Sri Lanka)
The infusion is transparent, with a predominance of bright acidity. High level of catechins and minimal residual sweetness. Deliveries are made from Nuwara Eliya and Ruhuna plantations, differing in the height of growth and degree of leaf oxidation. Compatible with sour and sweet additives.
China (Yunnan, Fujian provinces)
Buds and first leaves with a high content of theaflavins and aromatic oils are used. The technology includes manual twisting (usually in a spiral) and slow fermentation. The raw material contains golden tips. The chemical profile contains a wide range of secondary metabolites.
Kenya and Nepal
Tea leaves are usually medium and large in size, with a dense structure. It is distinguished by a high level of oxidation, strong extraction and increased tannins. Combined collection methods are used (manual and mechanical). It is used both in monovarietals and in blends.
Classification of tea leaves according to the international system
Many teas in our collection are designated by abbreviations:
FBOP, TGFOP, FTGFOP1, OP — this is not just a code, but a description of the leaf level and its processing.
A method of mechanical processing of tea leaves, in which the leaves pass through a series of rollers with sharp teeth, are crushed and twisted into dense granules. Replaces traditional rolling. Used for accelerated mass production.
A category of medium-sized broken leaf tea. No buds. Widely used in the classification systems of India, Sri Lanka, Indonesia and China.
A variety with a high content of tips (young tops of shoots). Belongs to the whole-leaf category. Common in regions with fine gradation - Assam, Darjeeling, Nepal.
The most selective TGFOP option, including only high-quality tips and top leaves. The designation "1" indicates collection in the initial period of the harvest.
A small broken leaf with a very high proportion of golden tips. It comes mainly from the lowlands of Ceylon. Limited production, belongs to the premium categories.
A broken sheet with a small number of tips. Less uniform in structure, can be rougher. Produced in various regions, including South Asia and Indonesia.
Whole leaves of medium length with the inclusion of individual tips. It is used as a basic level among high-quality whole-leaf varieties. In China, it has no direct analogues due to other classification standards.
A selection from FBOP with select raw material quality. Includes the most integral and light in structure broken leaves with tips.
Intact, long and rigid leaves, without tips. One of the main and widely used sorting standards in traditional systems.
Modification of OP with a thinner and neater sheet. It is characterized by increased homogeneity and a lower degree of rigidity.
Source: https://en.wikipedia.org/wiki/Tea_leaf_grading
If you have any doubts, our consultants will always help you choose the right variety.
How to brew?
Black tea reveals itself best at a temperature of 85–98 °C and an infusion time of 2–5 minutes.
If you like a stronger infusion, leave it for up to 7 minutes, but watch out for astringency.
Some varieties, especially Chinese and Nepalese, can be brewed using the Gong Fu Cha method, using a gaiwan — this way you will feel all the notes of the bouquet.
Compatibility of black tea with additives and products
When selecting combinations, the physicochemical characteristics of infusions are taken into account: density, acidity, tannin content, composition of aromatic compounds.
Adding milk
Recommended for teas with high tannin content and a dense infusion structure. The protein components of milk interact with polyphenols, reducing the astringent sensation.
Examples:
Beruwela Special FBOP1 Black Tea
Adding lemon or citrus
Suitable for teas with moderate acidity and a pure infusion. Ascorbic acid enhances the clarification of the infusion and reduces bitterness.
Examples:
Adding honey or cane sugar
Appropriate for residual astringency. Simple carbohydrates soften the taste and reveal aromatic notes.
Examples:
Pairing with foods (baked goods, cheeses, etc.)
Appropriate for teas with a balanced profile without pronounced acidity. Foods with fats and sugars neutralize astringency and emphasize the taste of tea.
Examples:
Useful properties of black (red) tea
All dark tea varieties warm and have a beneficial effect on digestion.
- It has a beneficial effect on the digestive system, helping to cope with poisoning and nausea
- It warms well due to increased blood circulation
- Restores strength and vigor after stress and hard work.
- Promotes hematopoiesis and improves blood circulation
- It has a bactericidal effect, freshening breath and protecting gums
Contraindications
Due to its tart taste, it can irritate the walls of the stomach with gastritis.
What we offer
At Cantata you will find black teas:
- For every taste and budget - from everyday to collectible
- In bulk packaging of 50 g, 100 g and 250 g
- Only fresh deliveries from trusted plantations
- In a convenient and beautiful packaging - great for gifting
We don't just sell tea - we open the doors to a real tea journey. Come to our boutique in Dubai or order online. Want to try it? We're always happy to brew you a cup and help you choose.