Best black tea, according to chefs
Three picks, each tied to a named taster and a public source — from Mark Hix, Anya Hoffman, Tommy Banks, Simon Majumdar and 1 more. Recommendations come from vice.com, sainsburysmagazine.co.uk, epicurious.com and thekitchn.com and 1 other sources.
Drinks · The ranking
- 1Top pick
Rare Tea Company Rare English Breakfast (loose leaf)
Chosen by- Mark HixChef · ex-The Ivy, HIX Restaurants · UK
Mark Hix’s perfect cup, which he spelled out for Vice’s Michelin-chef roundup: “Rare Tea English Breakfast loose leaf tea steeped in a China pot, which must be pre-warmed,” for three and a half minutes, tea first, then a splash of milk, no sugar. Henrietta Lovell’s London company ships to the US from Dallas.
- 2
Taylors of Harrogate Yorkshire Gold
Chosen by- Tommy BanksChef-owner, The Black Swan at Oldstead · Yorkshire
- Anya HoffmanEditor, Epicurious
Also chosen by- Anya Hoffman · Editor, Epicurious source ↗
- Simon Majumdar · Cookbook author & Food Network judge source ↗
Yorkshire Tea’s richer blend of Assam, Kenyan and Rwandan leaves, in bags or loose: strong enough for milk, smooth without it. Michelin-starred chef Tommy Banks: “As a Yorkshireman I was brought up on Yorkshire tea. It’s the first thing I drink every morning – it’s so thirst quenching and wonderfully familiar.” Hoffman, on Gold: “Strong yet smooth, Yorkshire Gold has some heft and body… this tea has ruined me for all others.” British cookbook author Simon Majumdar also keeps it as his everyday builder’s tea. Widely sold in the US; British Food Supplies ships every state.
- 3
Fortnum & Mason Royal Blend Tea
Chosen by- Aly WalanskyWriter, Yahoo
Best overall of the 16 black teas Walansky tested: “smooth, slightly sweet,” bold in color yet “remarkably smooth,” with a “malty, honeylike flavor” after 3 to 5 minutes. The London grocer’s house blend of Assam and Ceylon, created for King Edward VII in 1902 and its bestseller ever since. At its best with a splash of milk. Sold in bags and loose leaf.
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Questions, answered
- What is the best black tea, according to chefs?
- MyTastr’s top pick is Rare Tea Company Rare English Breakfast (loose leaf), chosen by Mark Hix (ex-The Ivy; HIX Restaurants). Mark Hix’s perfect cup, which he spelled out for Vice’s Michelin-chef roundup: “Rare Tea English Breakfast loose leaf tea steeped in a China pot, which must be pre-warmed,” for three and a half minutes, tea first, then a splash of milk, no sugar. Henrietta Lovell’s London company ships to the US from Dallas. Source: vice.com ↗
- What are the other top picks for black tea?
- No. 2 is Taylors of Harrogate Yorkshire Gold, chosen by Tommy Banks (The Black Swan at Oldstead); Anya Hoffman (Epicurious). No. 3 is Fortnum & Mason Royal Blend Tea, chosen by Aly Walansky (Yahoo). Each card above links to the original source.
- How does MyTastr choose these picks?
- Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.