BLACK TEA

Black tea, also translated to red tea (Chinese: 红茶) in various Asian languages, is a type of tea that is the most oxidized than oolong, yellow, white and green teas.

Jin Jun Mei

Black tea first appeared in Xiaozhong black tea in the area of Chong'an, Fujian Province, China, and later developed into Gongfu black tea. Around 1875, the method of making Gongfu black tea spread from Fujian to Qimen county in Anhui province, and then extended to Jiangxi, Hubei and Taiwan. In the 19th century, China's black tea production method spread to India and Sri Lanka and other countries, and then evolved into broken black tea varieties.

The main types of black tea include: Xiaozhong black tea, Gongfu black tea, broken black tea, and mixed blend black tea varieties which is popular in European countries.