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 as astringent or harsh as some other black teas commonly found on the world market. In Chinese 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 puerh black tea that’s been growing in popularity in last decade.