Black tea, known to the Chinese people as “red tea”, is a fully fermented type of tea. It was developed at the beginning of the 16th century in Wuxi (Bohea) mountains, the Fujian Province of China. As one of the earliest forms of tea to be exported, Chinese black teas have played a pivotal role in shaping global tea culture. From the smoky Lapsang Souchong (正山小种) of Fujian province to the robust Yunnan Dianhong (滇红), China offers a diverse range of black teas, each with its unique characteristics. These teas are classified based on their region of origin, production methods, and flavor profiles, providing tea enthusiasts with a vast array of options to explore.  

Renowned for their complex and nuanced flavors, Chinese black teas exhibit a wide spectrum of taste profiles. Some varieties, such as Keemun Black Tea (祁门红茶), are celebrated for their delicate floral notes, while others, like Yunnan Dianhong, offer bold and malty flavors. The quality of Chinese black tea is influenced by factors such as the cultivar of tea plant, terroir, and processing techniques. With proper cultivation and meticulous craftsmanship, tea makers create exquisite brews that are enjoyed by tea lovers worldwide.

Chinese black tea is a testament to the artistry and tradition of tea production. With its rich history, diverse varieties, and exceptional quality, Chinese black tea continues to captivate tea enthusiasts and connoisseurs alike. Whether you prefer a smoky Lapsang Souchong or a sweet and floral Dianhong, there is a Chinese black tea to suit every palate.