Guide to Black Teas from China

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.