Black Tea Types
Black teas have become the most popular internationally. Black tea,
especially 'new world' CTC, cut tear curl, teas dominate the mass tea
bag market. Beyond the tea bag, the world produces many stunning
orthodox, full leaf teas. It is interesting to note that some teas that
we traditionally call black teas, may in fact be more accurately
described as Oolong teas. Good examples of these are many of the modern
Darjeeling teas which are not fully oxidised/fermented giving a lighter,
often more brisk finish.
Wan Ling Tea House hopes you enjoy our overview on black teas.
A classic black tea renowned throughout Europe. Grown around Huang Shan in An Hui province
in the county of Qi Men. Qi Men red tea (Hong Cha) has fine, delicate
leaves that produce a beautiful red/amber liquor. Like many black teas,
it is they improve with age with many saying that 3-4 year old teas are
the best. Qi Men county also produces a range of green teas though these
are not as well known as the fully oxidised black teas, due in part to
the green teas falling under the larger grouping of 'Mao Feng'.
The smoky characteristics of western Lapsong Souchong have made
it a tea that people either like or hate. In fact many of the well known
branded Lapsong Souchong teas are not genuinely characteristic of what
is produced in Guan Mu Shan region, Fujian. This region of Fujian
produces Zheng Xiao Zhong red teas ranging from those with smoke aroma
at all, through those with only very subtle hints of smoke to ones with a
very pungent finish. The teas are common smoked using pine trees.
Variants include burning types of spruce or a mix of tree types which
offer different flavours and aromas.
Interestingly it is rumoured that Lapsong Souchong, is likely to be
one of the earliest black tea produced in the world. Some sources point
to production starting in 1700s.
Translated, Dian Hong simply means Yunnan Red Tea. Dian is an alternative word or character in Chinese that describes the region of Yunnan, China's south west province
. Dian Hong red red tea is produced using the the large leafed Assamica variety of the Camilla family.
Produced in GuangXi province, this is a very old type of Chinese
black tea with some local sources pointing to a history perhaps as long
as 1500 years. It can be said that Liu Bao tea is the original
forerunner of modern day Chinese Shu PuEr.
Interestingly, Liu Bao tea is by Chinese classifications, a black tea, unlike the teas above which are classed as red teas.
Liu Bao tea shares many of the characteristics of the more well know PuErh tea
for Chinese also is classed as a black tea along with other teas such
as AnHui Liu An tea. All of these teas can be aged and go through a
The home of the world famous YiXing ZiSha teapot and tea ware
also produces it's own black tea / red tea. Known by most Chinese
simply as YiHong or YiXing Hong Cha. Typically a small, fine leaf.
YiHong can be sourced widely in YiXing though is difficult to find else
The low lying region of India's further most state of Assam
produces, for what many in Europe, deem the classic, full bodied,
breakfast tea. Mostly full oxidised leaf, the teas are characterised by
deep coloured liquors, distinctive aroma and robust flavours that can be
prepared with or without milk. Popular in many countries served with a