Black Tea (红茶)
Black tea (called 'red tea' in Chinese for its reddish liquor) is fully oxidized, resulting in bold, robust flavors with notes of malt, honey, cocoa, and dried fruit. Chinese black teas are generally more nuanced than their Indian counterparts, with famous varieties including Keemun, Dianhong (Yunnan Gold), and Lapsang Souchong. Black tea was developed in the 17th century in Fujian's Wuyi Mountains.
Characteristics of Black Tea
Processing
Fully oxidized (85-100%), resulting in bold, robust flavors.
Typical Flavors
Malty, chocolate, honey, dried fruit, robust
Best Brewing
Near boiling (90-95°C), medium steeps, any vessel
Caffeine Level
Moderate to high. Good morning tea.
Black Tea Subcategories
Famous Black Tea Varieties
Must-Try Black Tea
Jin Jun Mei (Golden Eyebrow) (金骏眉)
Wuyi Mountains
Premium black tea from Wuyi made entirely from golden buds. Created in 2005, it quickly became...
Keemun (Qimen Black Tea) (祁门红茶)
Qimen
The 'Burgundy of teas,' Keemun is prized for its wine-like aroma and smooth, complex flavor....
Yunnan Gold (Dianhong) (滇红工夫)
Yunnan
Robust black tea from Yunnan made with large-leaf varietals, displaying abundant golden tips....
Zhengshan Xiaozhong (Lapsang Souchong) (正山小种)
Wuyi Mountains
The original black tea, created in the Wuyi Mountains during the Ming Dynasty. Traditional...
More Black Tea to Explore
Black Tea Growing Regions
How to Brew Black Tea
Gongfu Style
Use 5g per 100ml, water at 90-95°C. Steep for 15-20 seconds, increasing. 5-6 steeps.
Western Style
Use 2.5g per 200ml, water at 90-95°C. Steep for 3-4 minutes. 2-3 steeps.