Chinese Black Tea: The Art of Oxidation and Aroma
While the West calls it "Black Tea," in China, it is known as Hong Cha (Red Tea), named for the vibrant reddish-amber hue of its liquor. At Jiangnan Sourcing, we curate an elite selection of black teas that represent the pinnacle of Chinese oxidation techniques. Unlike mass-produced tea bags, our loose-leaf black teas are prized for their natural notes of honey, chocolate, stone fruit, and malt.
The Three Pillars of Chinese Black Tea
Our collection is organized by the three traditional styles of Chinese black tea production:
- Souchong (Lapsang): The world's oldest black tea from the Wuyi Mountains. We offer both the traditional Smoked Lapsang Souchong, dried over pine fires for a campfire aroma, and the modern Unsmoked versions that reveal delicate longan fruit sweetness.
- Gongfu Black Teas: These are "high-skill" teas crafted with precision. This includes the world-famous Keemun (Qimen) from Anhui, known for its "orchid fragrance," and Dian Hong from Yunnan, celebrated for its high percentage of golden buds and malty body.
- New Classics: Discover modern masterpieces like Jin Jun Mei (Golden Steed Eyebrow), a tea made entirely from tiny spring buds that yields a silky, honey-drenched liquor.
Why Choose Jiangnan Sourcing Black Teas?
Black tea is fully oxidized, making it the most robust and shelf-stable of all tea types. It is an excellent choice for those who enjoy a warming, energizing brew that can be enjoyed plain to appreciate its complexity or with a dash of milk in the Western style.
FAQ
Frequently Asked Questions
1. What is the difference between "Black Tea" and "Red Tea"?
They are the same! Westerners named it "Black" after the color of the dried leaves, while Chinese culture named it "Red" (Hong Cha) after the color of the tea in the cup. This is different from "Dark Tea" (Hei Cha), which refers to fermented teas like Puerh.
2. How should I brew Chinese Black Tea?
For the best experience, use 90°C - 95°C water. While you can use a standard teapot, we recommend the Gongfu method (using a Gaiwan) with short, multiple steepings to experience how the flavor evolves from malty to fruity.
3. Does black tea contain the most caffeine?
Generally, yes. Because black tea is fully oxidized and often brewed with hotter water, it typically releases more caffeine than green or white teas, making it a perfect morning or early afternoon pick-me-up.
4. Can I add milk and sugar?
While our teas are high-grade and naturally sweet enough to be enjoyed plain, bold varieties like Yunnan Dian Hong hold up exceptionally well to milk and sugar if you prefer a richer, more "English" style brew.
5. How long does black tea stay fresh?
Because it is fully oxidized, black tea is very stable. If kept in a cool, dry, and airtight container, it will stay delicious for 2 to 3 years, often developing a smoother, mellower character as it rests.
