Black tea (Hong cha)
(Black tea, 紅茶, 红茶)
Black tea is a large and diverse category, and what differentiates it from other tea varieties is heavy oxidation—in the process, the tea leaves of the Camellia sinensis plant attain their distinctive dark color and develop earthy notes.
When brewed, black tea will usually have a typical amber or brownish hue and stronger flavors and aromas, which may range from savory to sweet and include typical earthy, malty, nutty, and fruity nuances. However, since there are numerous variations and blends available, the final taste profile may significantly vary.
Interestingly, in China, black tea is in known as red tea (hong cha)—due to its distinctive red color. The tradition stems from the fact that Pu Erh tea was already known as black tea. There are several legends about how black tea came to be, but it was undoubtedly first made in China. Read more
Most historians believe that it originated in Fujian. British and Dutch traders then exported the tea to Western markets, and although in its native country, black tea did not enjoy great success, in the West, it became the most popular tea variety.
Eventually, the British went to explore other markets, namely in the Indian region of Assam, where several different sub-varieties of black tea were harvested. Black tea is nowadays mostly produced in China, India, and Sri Lanka. This bold tea is a classic pairing with afternoon tea, but it generally matches a wide variety of rich and savory dishes, desserts, and chocolate.
Types of Black tea (Hong cha)
Best Black tea (Hong cha)
