Blends
Black tea is often blended and mixed with various other plants in order to obtain a beverage.
| Blend | Description |
|---|---|
| Earl Grey | Black tea with bergamot oil. |
| English Breakfast | Full-bodied, robust, and/or rich, and blended to go well with milk and sugar. |
| English Afternoon tea | Medium bodied, bright and refreshing. Strong Assam and Kenyan teas are blended with Ceylon which adds a light, brisk quality to the blend. |
| Irish Breakfast | Blend of several black teas: most often Assam teas and, less often, other types of black tea. |
| Masala chai | Combines black tea, spices, milk, and a sweetener such as sugar or honey; a traditional beverage from India which has been adapted in the West with changes to the method of preparation. |
In the United States, citrus fruits such as orange or lemon, or their respective rinds, are often used to create flavored black teas, sometimes in conjunction with spices (such as cinnamon). These products can be easily confused with citrus-based herbal teas, but the herbal products will generally be labelled as having no caffeine; whereas, the tea-based products do contain caffeine.
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