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Chinese Black Tea
Chinese black tea, known as “Hong Cha” (红茶) in Chinese, is a fully oxidized tea variety renowned for its rich flavors and robust aroma. Unlike green tea, which is unoxidized, black tea undergoes a complete oxidation process, giving it a dark color and distinctive taste. Here’s a detailed look at Chinese black tea, its varieties, production process, health benefits, and cultural significance:
Varieties of Chinese Black Tea
Keemun (祁门红茶)
Origin: Qimen County, Anhui Province
Description: Often referred to as the “Burgundy of teas” for its wine-like flavor and aroma. It has a sweet, slightly smoky taste with hints of fruit and floral notes.
Popularity: Widely used in English breakfast blends and highly prized by tea connoisseurs.
Dian Hong (滇红茶)
Origin: Yunnan Province
Description: Known for its golden tips and smooth, malty flavor with a hint of honey. It can be divided into different grades, with the highest quality featuring a significant number of golden buds.
Popularity: Popular both in China and internationally for its rich and robust profile.
Lapsang Souchong (正山小种)
Origin: Wuyi Mountains, Fujian Province
Description: Famous for its distinctive smoky flavor, achieved by drying the leaves over pine wood fires. It has a bold, smoky taste with a sweet undertone.
Popularity: A unique tea that appeals to those who enjoy strong, smoky flavors.
Jin Jun Mei (金骏眉)
Origin: Tongmu Village, Wuyi Mountains, Fujian Province
Description: A high-end variety with a sweet, fruity flavor and a smooth, velvety texture. It is made exclusively from the buds of the tea plant.
Popularity: Considered a luxury tea, often given as a gift or enjoyed on special occasions.