Black tea is fully oxidized tea that was first developed in Tong Mu Guan, Fujian province about 500 years ago, and became widely known as Lapsang Souchong. Black tea is called Hong Cha in Chinese, or literally Red Tea, as the color of black tea liquor is typically reddish. Due to the enzymes dissolved during the oxidation process, black teas are usually sweet and easy on the stomach as compared to other types of tea. The caffeine content in black tea is commonly regarded as stronger than other types of tea since it is usually brewed longer.

High quality Chinese black teas are floral, delicate, rich, sweet, and not astringent. In Chinese tea culture or Cha Dao, black tea is consumed “straight”, with no milk or sugar added to the tea liquor, as these good quality black teas can be enjoyed quite nicely on their own. We offer some most renowned Chinese black teas, such as Keemun Gongfu, Yunnan gongfu (Dian Hong) and pu-erh black tea that’s been growing in popularity in last decade.  

Steeping Guide

205°F, 4 grams (about 1 tbsp) for 8 oz of spring/filtered water, 1 min., up to 8 steepings, adjust to taste and the type of tea. 

We advise against the use of tap water as well as purified water. 

It is recommended to use the Gongfu brewing method in order to get the best out of the tea. Please click here for Gongfu brewing instructions.