Black Teas: The Basics

Black tea, known as Hong Cha (红茶) in China, is the most widely consumed tea in the world, celebrated for its bold and robust flavours.

Unlike green tea, which is unoxidised, black tea undergoes full oxidation, which gives it its deep colour and rich taste. Chinese black teas, in particular, are known for their complexity, smoothness, and balance, which make them stand out from other black teas around the world.

From the fragrant and floral Keemun of Anhui province to the smoky and intense Lapsang Souchong of Fujian, and the sweet, mellow sun-dried teas from Yunnan, each region offers a unique take on black tea. This article will explore some of the most iconic black teas from China, their distinctive characteristics, and how they compare to one another.


What is Black Tea?

Chinese black teas are fully oxidised, which means that after the leaves are picked, they are allowed to wither, roll, oxidise, and then dry. This process not only transforms the tea’s colour but also develops its flavour profile, resulting in teas that are typically more robust, malty, and fruity than green teas.

The main categories of Chinese black tea are distinguished by region, cultivation method, and the specific cultivar of the tea plant used. Famous black teas like Keemun, Lapsang Souchong, and Yunnan sun-dried teas are the results of centuries-old tea-making techniques that have been perfected over time.


What Makes Chinese Black Tea Unique?

Chinese black tea is distinct from black tea produced in other parts of the world, such as India or Sri Lanka, primarily due to the production methods and the terroir – the unique combination of geography, climate, and soil in which the tea is grown. Here's why Chinese black teas are special:

Traditional Craftsmanship:

Chinese black teas are often made using traditional, hand-crafted methods. While mechanical processing is used in some modern factories, many Chinese teas, particularly those from Anhui (Keemun) and Fujian (Lapsang Souchong), are still produced using techniques passed down over centuries. This results in greater care and attention to detail, which translates into superior flavours.

Complexity of Flavours:

Chinese black teas tend to have a more subtle and complex flavour profile compared to the more bold and malty teas from India (like Assam) or Sri Lanka (Ceylon). Chinese teas, like Keemun, often exhibit floral, fruity, and smoky notes, while the sun-dried teas from Yunnan might lean towards sweet, earthy, and spicy characteristics. The multi-dimensional nature of these teas makes them a delight to sip and savour.

Variety of Regions and Terroirs:

China is home to a vast array of landscapes and climates, which means that the country produces a wide variety of teas. From the cool, misty mountains of Anhui to the warm, sun-drenched valleys of Yunnan, each region imparts its own distinct flavour profile to the tea. The terroir plays a significant role in shaping the tea’s taste, much like how wine regions produce unique vintages.

For example:

  • Keemun from Anhui is typically floral and fruity, with a hint of orchid and honey.
  • Lapsang Souchong from Fujian has a distinctive smoky and woody character due to the traditional pinewood smoke-drying technique.
  • The sun-dried teas from Yunnan often have sweet, spicy, and earthy flavours, with a rich, mellow sweetness that comes from the natural sun-drying process.

The Different Styles of Black Tea in China

Though Keemun, Lapsang Souchong, and sun-dried Yunnan tea are the most well-known, there are many other types of Chinese black teas with unique characteristics, each with its own fascinating backstory. Here are a few notable mentions:

  • Jin Jun Mei (金骏眉): Known as the "Golden Eyebrow", this tea from Wuyi is prized for its golden tips and rich, sweet, and malty flavour. Its gentle floral notes combined with a honey-like sweetness make it one of the most highly regarded black teas from China.

  • Fenghuang Dancong (凤凰单丛): While primarily considered an oolong, some versions of this tea can be oxidised to create a near-black tea. It offers a fragrant and floral aroma, often compared to a more delicate Keemun or Darjeeling.

  • Yunnan Dian Hong (滇红): Another tea from Yunnan, this one is more robust and malty than the sun-dried varieties. Known for its smooth and syrupy sweetness, Dian Hong is often used in blending with other teas and in creating Chinese breakfast teas.


Cultural Significance of Chinese Black Tea

In China, tea has been an integral part of the culture for over 4,000 years. Black tea, or Hong Cha, is often consumed during formal tea ceremonies, special occasions, and social gatherings. Unlike green tea, which is more popular in the north, black tea has deep cultural roots in the southern regions of China, particularly Anhui, Fujian, and Yunnan. These regions are known for their tea craftsmanship, where traditional tea-making methods have been passed down for generations.

Keemun is often considered the quintessential tea for formal events, while Lapsang Souchong is more associated with special occasions or even as an after-dinner tea, paired with rich foods or dessert.

In the west, black tea is widely consumed as a morning beverage, often paired with milk or sugar (as in English Breakfast tea). However, in China, black tea is often enjoyed plain, allowing the drinker to appreciate the full flavour and complexity of the tea.


Keemun: The King of Chinese Black Teas

Where Does Keemun Come From?

Keemun hails from Anhui province, particularly the Qimen county, known for its cool climate and rich terroir, which contribute to the tea's smooth and floral character. It is often referred to as the "King of Chinese Black Teas", and for good reason – Keemun is one of the finest and most sought-after black teas globally.

How Does Keemun Taste?

Keemun has a delicate, fruity, and floral flavour, often with notes of orchid, honeysuckle, and even apricot or peach. It’s smooth and slightly malty, with a subtle sweetness and a faint hint of smokiness. The taste is balanced, with no overwhelming astringency, making it a favourite among those who prefer a gentler black tea.

Compared to other black teas, Keemun is lighter and less astringent than varieties like Assam or Darjeeling, but still offers a complex profile.


Lapsang Souchong: The Smoky Black Tea

Where Does Lapsang Souchong Come From?

Lapsang Souchong originates from the Wuyi Mountains in Fujian province. Known for its signature smoky flavour, this tea is made by drying the leaves over pinewood fires, which imparts a distinctive smokiness that is often likened to scotch whisky or barbecue.

How Does Lapsang Souchong Taste?

Lapsang Souchong’s most prominent characteristic is its bold, smoky flavour. It also has woody and earthy undertones, with notes of sweetness, malty richness, and a touch of spiciness. The smokiness can range from mild to intense, depending on how long the leaves are smoked.

If you enjoy smoky and woody flavours, Lapsang Souchong is a great choice, but it’s certainly not for everyone due to its strong and distinctive taste.


Sun-Dried Tea from Yunnan: A Unique Black Tea

Where Does Sun-Dried Tea Come From?

Yunnan, located in southwestern China, is famous for its rich biodiversity and exceptional tea production. While the region is primarily known for Puerh tea, it also produces sun-dried black teas, which are unique due to their natural drying process under the sun rather than in drying rooms.

How Does Sun-Dried Tea Taste?

Yunnan sun-dried black teas are sweet, smooth, and floral, with a mellow and refreshing profile. The tea tends to be lighter than Keemun or Lapsang Souchong, with a natural earthiness and subtle spicy notes. It's an excellent option for those who want a less intense, yet still flavourful black tea.


Health Benefits of Chinese Black Tea

Black tea is not only delicious but also has a range of potential health benefits. It contains antioxidants, polyphenols, and flavonoids that can contribute to overall health and well-being. Some of the key health benefits of Chinese black tea include:

  • Improved heart health: The flavonoids in black tea have been shown to help reduce cholesterol levels, improve blood vessel function, and support cardiovascular health.
  • Enhanced metabolism: Black tea has been linked to increased metabolism and may help with weight management.
  • Boosted mental alertness: The caffeine content in black tea can provide a gentle energy boost and help improve focus and concentration.
  • Digestive support: Drinking black tea may help with digestion and promote healthy gut bacteria due to its polyphenols.
  • Reduced stress: Some studies suggest that the act of drinking tea can help reduce stress levels and improve relaxation.

While the health benefits of black tea are still being researched, drinking a few cups a day can certainly contribute to a healthy lifestyle.


Brewing Tips for Chinese Black Teas

Brewing the perfect cup of black tea is crucial for bringing out its best flavour. Here are some general guidelines for brewing Chinese black teas:

  1. Water Temperature: For most Chinese black teas, boied water (around 90°C) is ideal. This allows the tea leaves to fully infuse and release their flavour.

  2. Steeping Time: Steep your black tea for 3 to 5 minutes, depending on your taste preference. A longer steeping time will result in a stronger, more robust flavour, while a shorter steeping time will produce a lighter cup.

  3. Tea Quantity: Use approximately 1 teaspoon of loose-leaf tea per cup (around 250ml) of water. If you prefer a stronger tea, feel free to adjust the amount of tea accordingly.

  4. Re-steeping: Many high-quality Chinese black teas can be re-steeped up to 2-3 times. Simply add more hot water to the leaves for a second or third infusion, adjusting the steeping time slightly.

  5. Teaware: To get the best flavour from your Chinese black tea, consider using a gongfu teapot or a porcelain teapot. This helps the leaves expand fully and creates a richer infusion. If you’re brewing a larger quantity, a glass or ceramic teapot works well.


Brewing Chinese Black Tea: Advanced Tips

To achieve the perfect cup of Chinese black tea, it’s important to understand the intricacies of brewing, especially if you want to bring out the best in different types of black tea:

  • Keemun: For the delicate floral notes of Keemun, use slightly cooler water (around 90-95°C) to avoid over-brewing, which could lead to bitterness. Steep for 3-4 minutes for a balanced and smooth cup.

  • Lapsang Souchong: To preserve its distinctive smoky character, use boiling water (95°C). Lapsang Souchong is usually best brewed for 3-5 minutes, as it benefits from a longer steep time to extract its full depth of flavour.

  • Yunnan Sun-Dried Tea: Sun-dried teas from Yunnan tend to be sweeter and mellow. Brew with boiled water but steep for only 2-3 minutes to preserve the delicate sweetness without turning the tea overly strong.

  • Jin Jun Mei: For this premium tea, brew with water at 90°C for 2-3 minutes. The lower temperature helps preserve its fruity and honey-like sweetness.


A World of Chinese Black Tea to Explore

Chinese black teas offer a rich and diverse world of flavours and each of these teas showcases the depth of China’s tea heritage and the artistry behind its production. 

As you explore the world of Chinese black teas, remember that the key to truly appreciating their depth and complexity lies in the brewing process – a little attention to detail will go a long way in unlocking the full flavours of these extraordinary teas.

By understanding their nuances, you can elevate your tea drinking experience and truly appreciate the craftsmanship that goes into producing these world-renowned teas.

Whether you’re looking for a bold, flavourful tea to start your day or a soothing cup to unwind, Chinese black teas offer something for every taste.

 Happy brewing!

 

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Editors Choice

  1. Chinese Gaiwan
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