{"id":6677,"date":"2019-11-19T20:21:47","date_gmt":"2019-11-19T20:21:47","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/black-tea-hong-cha\/"},"modified":"2019-11-19T20:21:47","modified_gmt":"2019-11-19T20:21:47","slug":"black-tea-hong-cha","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/mm\/black-tea-hong-cha\/","title":{"rendered":"Black Tea \u7ea2\u8336"},"content":{"rendered":"
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Black tea originated in the middle of the Ming Dynasty (a<\/em>bout the 16th century) in the To<\/em>ngmuguan Wuyi Mountain Fujian Province. The earliest variety of red tea was Lapsang Souchong. In the 17th century, trade between China and the European countries meant black tea could be sold to Britain and the Netherlands. This type of tea became deeply loved by Europeans. In the 18th century, the British spread black tea plantation technology to India which impelled India and Sri Lanka etc. to become large producers of black tea. Black tea has now become an internatio<\/em>nal tea drink, the sales volume of which accounts for the 70% of tea sales globally.
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Black tea can be classified as either Souchong, Co<\/em>ngou black tea and broken black tea according to the tea making technology. The major differences are their sizes and colors. Souchong is o<\/em>nly produced in the region of Wuyi Mountain and it has a unique flavor of lo<\/em>ngan and smoke; Co<\/em>ngou black tea is one of China’s major teas, harvested from Eastern China and Yunnan province; the broken black tea is processed into fine tea dust, most of which is packed in teabags.
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In general, the different varieties of black tea are named after their places of origins. The Four Great Black Tea – Keemun Black Tea, Darjeeling Black Tea, Assam Black Tea and Ceylon Tea are all named after their origins. Dian (Yunnan) Black Tea, Chuan (Sichuan) Black Tea, Yi (Yichang Hubei) Black Tea, Yue (Zhejiang) Black Tea, Ilam Tea and Kenyan Black Tea etc. are all famous varieties.
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The major varieties of tea that Chinese people are familiar with include Keemun Black Tea, Lapsang Souchong and Dian (Yunnan) Black Tea:
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Keemun Black Tea
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Keemun Black Tea originated in Qimen Anhui. Before the regime of Emperor Guangxu in the Qing Dynasty, the majority of this regions tea output was green. After that, the technology for the manufacture of black tea was introduced from Fujian in 1875. In 1876, a black tea manufacture trial succeeded. From then on, this region has been the most looked to region in terms of black tea manufacture. The total output of black tea in this region accounted for one third of that of the whole country in 1939. Keemun Black Tea won the gold award the 1915 Panama Pacific Internatio<\/em>nal Exposition; it was referred to as one of the Three Black Teas of the World, along with Darjeeling Black Tea from India and the Ceylon Tea.
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The superior Keemun Black Tea is bright red with an intense fragrance of spice, flowers, ho<\/em>ney and caramel. The flavor of the Keemun Black Tea is mellow with a long finish which is very fascinating. Its fragrance is called “Keemun fragrance” and Keemun Black Tea is hailed as the “Prince Tea”.
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Lapsang Souchong
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Lapsang Souchong is a kind of black tea with an intense smoky flavor and strong taste. It originated in To<\/em>ngmuguan Xingcun Village Chong’an County Fujian, at an altitude of a<\/em>bout 1000-1500 meters above sea at the north of Wuyi Mountain. The climate is fairly mild in winter and rather cool in summer and is shrouded in heavy clouds all the year round.
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Dian (Yunnan) Black Tea
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Dian Black Tea is used to refer to Yunnan Black Tea. Dian Black Tea mostly originates from over 20 counties in the six cities including Lincang, Baoshan, Simao, Xishuangbanna, Dehong and Ho<\/em>nghe along the Lancang River in Yunnan. Of the Co<\/em>ngou Dian Black Tea, the “Superfine Ceremony Grade Dian Black” has the highest quality. It is mostly made from one sprout and one leaf and the finished tea has stout and strong sprouts and leaves. The tea tips are beautiful and complete with a golden edge. Its color is pitch-black and glossy and the tea water is red, intense and transparent. The flavor is strong, mellow and refreshing and the fragrance is intense, mellow and lasting. Tea dregs are red, uniform and bright.
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