Black tea, known as "red tea" (hong cha) in China, is a completely fermented tea.
It is a later variety developed on the basis of the green tea. The production of
Chinese black tea includes mainly four procedures: withering, rolling, fermenting
and drying. Chinese black tea is mainly for exporting due to the favour of Western
tea drinkers, Chinese black tea export was once stopped during the war during which Indian
and Sri Lanka black teas was taking the majority part of the international black tea
market with their thick leaves with strong flavour. Nowadays, Chinese black tea remains popular in the tea world.
The Tea Centre has a wide range of Chinese black teas...
The outstanding feature of this tea is its very fine, small delicate leaf. A mild, slightly nut-like flavour. Only a very small amount of this wonderful tea from the Jiangxi province is exported.
A mild leaf tea from the Anhui province with a clear brew & smooth aftertaste.
This red tea delivers a punch with the first sip.
Fine even leaf producing a mild and very aromatic tea.
Also called China Black.
Large, dark, rolled leaves with a very smoky aroma and taste.
Fine even leaf, blended with a very large number of golden tips, producing a mild aromatic & slightly spicy tea, a rarity among the Yunnan teas.
Enjoy!
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