Introduction to Chinese Black Tea

Introduction to Chinese Black Tea

Chinese black tea, known as "hong cha" (红茶) in Mandarin, is a fully oxidized tea with a rich history dating back centuries. It is famous for its robust flavor, sweet aroma, and deep reddish-brown liquor.

Key Varieties of Chinese Black Tea:

Keemun (Qimen Hongcha, 祁门红茶) – Hailing from Anhui Province, it has a wine-like fragrance and a smooth, slightly smoky taste. Often called the "Burgundy of teas."

Dian Hong (Yunnan Black Tea, 滇红) – Grown in Yunnan, it features golden buds and a malty, honey-like sweetness.

Lapsang Souchong (Zhengshan Xiaozhong, 正山小种) – Originating from Fujian, it is smoked over pinewood, giving it a distinctive smoky flavor.

Jin Jun Mei (Golden Beautiful Eyebrow, 金骏眉) – A premium Fujian tea with delicate floral and fruity notes, made from tender young leaves.

Characteristics:
Flavor: Ranges from sweet and floral to bold and smoky.

Processing: Fully oxidized, giving it a darker color and stronger taste than green or oolong teas.

Brewing: Best enjoyed at 90–95°C (194–203°F) for 3–5 minutes.

Chinese black tea is often drunk plain or with a touch of sugar or milk. It pairs well with desserts and hearty meals.