Not to be confused with Black drink or Dark tea.
Black tea, also translated to red tea in various East Asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) Camellia sinensis, though Camellia taliensis is also rarely used.
Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. sinensis var. sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. sinensis var. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced.
First originating in China, the beverage's name there is hong cha (Chinese: 紅茶, "red tea") due to the color of the oxidized leaves when processed appropriately. Today, the drink is widespread throughout East and Southeast Asia, both in consumption and harvesting, including in Indonesia, Japan, Korea and Singapore. Similar variants are also available in South Asian countries.
While green tea usually loses its flavour within a year, black tea retains its flavour for several years.Generally, unblended black teas are named after the region in which they are produced. Often, different regions are known for producing teas with characteristic flavours.
To maintain business relations with us producing areas and varieties include:
Congou (Fujian)
Lapsang souchong
Keemun
Dianhong (Yunnan)
Yingdehong
Jiu Qu Hong Mei (Nine Winding Red Plum)
Sun Moon Lake
And we have custom flavored Black tea and Custom Private Label Service
