What is usually referred to in the West as Black Tea, due to the color of the dried leaves, is known in China as “red tea” due to the reddish color it creates when it is added to hot water. It has been drunk around the world for many centuries, and its popularity is still growing, especially as the health benefits attributed to it by Chinese tradition have been recognized by the rest of the world.

Black tea creates a drink that varies in color from red through brown to black. The flavor of the tea grows older with age, and vintage teas are often sought after for their special flavors. Among tea specialists the best vintages are as highly prized as their equivalents in wine and whiskey. It is easy to store black tea as it will keep well. It should be stored in a place with good ventilation, but there is no need to worry about maintaining a certain temperature. Most people are more used to loose tea, or tea bags, but black tea can also be bought in compressed cakes or tubes in various shapes and sizes that are much more convenient to store.

There are three basic types of black tea that are produced in China by different methods. They are called Souchong, Congou and Broken Tea.

Souchong originates in the region of China called Fuijan. It has a unique fragrance that experts claim is unlike any other type of tea. The Souchong teas that are produced by different parts of the region are known by different names, and have their own individual characters. Three of these are local specialities named after the place in which they are made: Tongmuguan, XingChun, and Lapsang Souchong. Lapsang is generally considered to be the best variety, with the most delicious flavor. The fourth variety is Smoking Souchong, which is a cheaper tea that is not actually from this region. It is made from low quality congou tea using methods that have been copied from the “true” Souchong teas.

Congou is a type of tea in its own right. It was originally developed from Souchong teas. The most popular varieties come from various parts of China: Qihong (also known as Keemun), Dianhong, Suhong, Chuanhong and Huhong.

Broken tea is also known as graded tea since it is assessed by internationally agreed standards. There are four varieties which are divided up by the shape of the processed leaves. Whole leaf consists of short strips of leaves. Broken leaf is made of little grains of tea. Fannings are little slices of tea leaves. Dust is, as its name suggests, a powdered leaf variety.

These different types of tea have evolved through a long history of tea drinking in China, each being developed to suit different tastes. Black tea was first produced by the province of Fuijan, in the area now known as Wuyi Mountain. This is where Souchang teas are now made, although these have only been produced commercially since the eighteenth century. Congou tea was developed later still, spreading out until it was being made across the country.

What do we know about Chinese tea other than it is brewed and delivered to us in a teapot and a tea cup or both. Even when served to us steaming hot at a Chinese restaurant, our education of the tea that we are drinking doesn’t go much beyond that of our cup. We only know that we get this flavor only at this restaurant and we like it with our meal while we are here.

The making of Chinese Tea goes back over 4,000 years and was made for medical purposes back then. The Chinese has a long history of taking herb combinations to find cures for their many illnesses. As time went on, the Chinese used their tea for enjoyment and hospitality rather than for their medical needs.

The Chinese once used their teas as the beverage in their culture’s social rituals. The rich flavor is now enjoyed all over the world, not just socially but for the pleasure of that unique flavor.

Their are eight different types of tea thought about when you refer to Chinese Tea. You have flowered teas such as oolong and jasmine. Other teas within the mix of thousands of combinations are compressed tea, black tea, yellow tea, green tea, white tea and red tea. The Chinese were the first to come upon these types of teas and their variations.

Chinese tea is not just pleasurable for social advents or with a meal it may also aid in increasing your immunity and lowering your blood pressure.

If you like a variety of Chinese tea you may find it at your local grocery. Chinese tea is usually sold in loose tea or you can find it already packaged in a tea bag. If your local grocery is limited on the different flavors of Chinese Tea, visit an Asian market. The Asian market carries large varieties of Chinese tea whether you like loose tea or a flavored tea in a tea bag. They will be sure to have the flavor your looking for in a Chinese Tea.

For a rather busy or a very hectic day; brew yourself a cup of your favorite flavored Chinese tea and relax. There is nothing like ending a hectic day with your favorite cup of Chinese Tea.

Tea is one of the most popular beverages in Chinese culture, and is considered one of the most important necessities of the day. The Chinese have thousands of varieties of tea. Each of the teas can be classified by how it is produced, by its quality, and preparation methods, etc. There are eight “classes” into which each tea can be grouped. These eight classes are compressed teas, flower teas, yellow teas, white teas, red teas, black teas, oolong teas, and green teas.

Compressed Tea

Compressed teas are excellent because they can be stored for a very long time, even decades. These use black teas as the base, which is then steamed and compressed. The compressed tea can take the form of bricks, cakes, columns, and more. Each of them has the characteristics of black tea because that is the base.

Flower Tea

Flower tea is one of the unique types of Chinese tea. Flower tea is exactly that, tea made from dried flowers. There are also “scented teas” that have floral aromas added to a green or red tea base. These types of teas have light to medium flavors. The aromas are medium to strong.

Yellow Tea

Some experts agree that the yellow tea class is the least common type. These teas have yellow leaves and are yellow in color. Yellow tea is normally mild. Some say it is quite refreshing.

White Tea

Some consider this to be a subclass of green tea. White tea, like green tea, does not get fermented during its processing—the tea leaves are simply withered and then roasted. It has low caffeine content.

Red Tea

Red tea is aptly named for its distinctive red color. Red tea is a fermented tea, like black tea, yet has a lower aroma and medium flavor. You can find red divided into three categories. These are Kung Fu, Ted, and Small Species.

Black Tea

Black tea is probably the most full-bodied of the Chinese teas. Black tea is withered, fermented for a long time, and then it is roasted. Black tea leaves are totally oxidized once processed.

Oolong Tea

Oolong tea is in the middle between green tea and black tea. It is half way fermented. Oolong tea is sometimes called Qing Cha by the Chinese. A standard oolong tea is green with red edges.

Oolong tea is simply withered and spread out before it is slightly fermented. After that the tea leaves are fried, rolled up, and roasted.

Green Tea

Green tea is probably the most natural tea. It is simply picked, dried, and gently fried so that it does not smell too much like grass. Green tea does not get fermented during processing. Some experts say that green tea is the most medicinal of all Chinese teas. Roughly fifty percent of all Chinese tea is green tea. The aroma ranges from medium to high. The flavor of green tea runs from light to medium.