Black tea leaf

Black tea leaf comes from the plant Camellia sinensis, the same species as green and white teas. The leaves are withered, rolled, and oxidised before being dried, which gives them their characteristic dark colour and robust flavour. It is a popular beverage ingredient worldwide.

Black tea leaf is primarily used to impart its distinct flavour and colour to beverages, most notably kombucha and other fermented drinks. It can also be used as a flavouring agent in baked goods such as shortbread, providing a subtle, earthy note.

Black tea leaf is not considered a food additive in the UK and is therefore not listed on the Register of Food Additive Authorisations. It contains naturally occurring compounds such as polyphenols, which have been studied for their antioxidant properties. Research into the health effects of tea consumption is ongoing, with some studies suggesting potential benefits, while others indicate no significant impact at typical intake levels. EFSA has evaluated various compounds found in tea, but black tea leaf itself is not subject to specific additive evaluations.