Black Tea

browse black teas

  • Black tea is also referred to as 'Red tea' in Chinese
  • Black tea is a fully oxidized tea
  • Black tea was first produced in Fujian Province
  • Black tea is known for robust, full-bodied characteristics and malty undertones
  • Black tea is slightly higher in caffeine than both green and oolong teas

Black tea, otherwise known as fully oxidized tea, first appeared in China in the province of Fujian. This Fujianese variety, known as 'Xiao Zhong' in Chinese, or "Small Variety' in English, later became one of the three sub-categories of Black tea. By the late 19th century all three major varieties of Black tea had been established.  They are: Gong Fu Black tea, Xiao Zhong Black tea (which many have come to refer to as Souchong in English), and Chopped Black tea.

 

The most elemental method for processing black tea involves the following four steps; Withering, Rolling; Oxidation; and Drying. Black tea attributes its essential characteristics, black infusion and black leaves, to third step in the processing method known as oxidation. This additional step is the key component in distinguishing black from un-oxidized tea such as green tea.

 

Gong Fu black teas are among the most sought after black teas in China. And although their production history is short much progress has been made in less than three hundred years since their creation. Listed below are each of these teas with their respective names and origins.

 

  • Qimen Gong -  Fu Qimen County, Anhui Province
  • Dian Hong Gong Fu - Feng Qing, Yunnan Province
  • Ning Hong Gong - Fu Xiu Shui County, Jiang Xi Province
  • Yi Hong Gong Fu - Hubei Province
  • Chuan Hong Gong Fu - Sichuan Province
  • Min Hong Gong Fu - Fujian Province
  • Hu Hong Gong Fu - Hunan Province
  • Yue Hong Gong Fu - Zhe Jiang Province