Black tea, traceable back to the Ming Dynasty in China, around 1567 to 1610, was first created by tea farmers in the Wuyi Mountain tea region of Fujian, known as ‘Lapsang Souchong’. According to the book ‘Duoneng Bishi’ written by Liu Ji during the Ming Dynasty, the term ‘black tea’ first appeared in writing, with references to ‘Lan Gao Black Tea’ and ‘Su Qian Black Tea’ serving as evidence of the early forms of black tea.
The birth of Lapsang Souchong is said to have originated from an accidental fermentation of tea leaves, where tea farmers, due to weather changes or operational errors during the tea-making process, inadvertently fermented the leaves, resulting in a new type of tea with a unique aroma and a bright red color. Since its inception, black tea quickly spread throughout China and gradually made its way to the rest of the world. In 1610, Lapsang Souchong black tea entered Europe, initially circulating only among the nobility, and was deeply loved by the British royal family and high society due to its unique flavor and good storage properties. In 1662, when Princess Catherine of Portugal married King Charles II of England, her dowry included Lapsang Souchong black tea, an event that further promoted the popularity of black tea in the UK. Black tea gradually became a part of the British royal lifestyle and held an important position in the London tea market, with high prices making it unaffordable for ordinary households. Black tea is not just a beverage but also a cultural heritage and symbol. Moreover, with the expansion of trade, black tea spread globally, with countries like India, Sri Lanka, and Kenya becoming significant black tea producing regions. These areas’ black teas each have their unique characteristics, together forming a rich and diverse global black tea culture. Do you know how many types of ‘black tea’ there are in our country? Which variety is the best to drink? Today, let’s learn all about it and increase our knowledge! 1: Keemun black tea from Anhui, simply referred to as Keemun. The history of Keemun black tea dates back to the Guangxu period of the Qing Dynasty. In 1875, Yu Ganchun, a native of Yixian, returned from Fujian to his hometown to engage in business, imitating the ‘Fujian Red’ method to try making black tea in Keemun and succeeded. Due to the high price and good sales, Keemun and surrounding areas gradually began to switch to making black tea, forming a distinctive ‘Keemun black tea’. Keemun black tea is characterized by its tight, fine, and eyebrow-like appearance, with a beautiful and hairy bud, and a dark, moist color. The taste and flavor of Keemun black tea are among its most praised features. During brewing, the aroma of Keemun black tea gradually unfolds, with a fresh and lasting fragrance, reminiscent of fruit and orchid scents, known internationally as ‘Keemun fragrance’. When tasted, Keemun black tea has a sweet and refreshing flavor, with a smooth and delicate mouthfeel, and a long-lasting aftertaste. 2: Fujian Jin Jun Mei tea. Jin Jun Mei tea was born in 2005, developed by the 24th generation inheritor of Lapsang Souchong, Jiang Yuanxun, and his team, who innovated and integrated traditional craftsmanship to create this new variety of black tea.Jin Jun Mei, with its dry tea leaves predominantly black in color, featuring a unique blend of three parts yellow to seven parts black, is visually striking. The taste of Jin Jun Mei tea is rich and sweet, with a long-lasting aftertaste. Its tea soup is golden and bright, clear as amber, providing a visual pleasure. During brewing, the aroma of Jin Jun Mei tea gradually unfolds, with floral, fruity, and honey scents intertwining to create a rich, layered, and lasting fragrance.
Generally, Jin Jun Mei tea has a rich aroma of floral and fruity notes, honey, and its tea soup is sweet and refreshing, without bitterness or astringency, leaving a lingering aftertaste. Additionally, there are special flavored Jin Jun Mei teas, such as those with a Guanyin flavor that possess a unique Guanyin aroma; those with a charcoal flavor that carry a distinct charcoal fragrance; and those with a longan flavor that have a sweet longan scent. Fujian Zhengshan Xiaozhong, also known as Lapsang Souchong, has a history dating back to the late Ming Dynasty when tea fermentation technology appeared in Wuyi Mountain, laying the foundation for the creation of Zhengshan Xiaozhong. The creation of Zhengshan Xiaozhong black tea was a fortunate coincidence in the mid-to-late Ming Dynasty, crafted by local tea farmers deep in the Wuyi Mountains of Fujian. The term ‘Zhengshan’ in its name implies orthodoxy, distinguishing it from imitations such as ‘foreign mountain’ or ‘artificial’ Xiaozhong. Zhengshan Xiaozhong has a unique appearance, with its dry tea leaves being plump, tightly rolled, and having a dark, moist, and shiny color without any buds. The tea leaves are tightly rolled, evenly colored with a dark iron hue and brown, and appear oily. This form not only reflects the high quality of Zhengshan Xiaozhong black tea but also lays the foundation for its unique taste and flavor. The taste of Zhengshan Xiaozhong black tea is rich and sweet, with a unique pine smoke aroma and longan soup flavor. After brewing, the tea soup is bright red and thick, with a strong and fragrant aroma, and the taste is rich and sweet, leaving one intoxicated. Among them, the pine smoke aroma is one of the iconic flavors of Zhengshan Xiaozhong black tea, making the tea soup more layered when tasted. Guangdong Yingde Black Tea. The history of Yingde black tea can be traced back to the middle of the last century. It is known as one of the three major black teas in China, along with Yunnan Dian Hong and Anhui Keemun. Yingde black tea has a long history of production, dating back to the Tang Dynasty. According to the ‘Tea Classic’ by Lu Yu, the tea sage of the Tang Dynasty, the Yingde area was already one of the important tea-producing regions during the Tang Dynasty. Yingde black tea, with its tea leaves tightly rolled and clearly defined, is full of elasticity. The tea leaves have a shiny, dark black or reddish-brown surface, providing a visual enjoyment. The tea leaves have distinct golden down, adding to the beauty and quality of the tea. They are evenly sized and neatly shaped. The taste of Yingde black tea is rich, with a long aftertaste, mainly due to its unique production process and high-quality raw materials.When savoring the tea, one can experience the lingering aftertaste in the mouth, with sweetness accompanied by a hint of malt aroma, leaving a memorable impression. The taste of Yingde black tea can be summarized as ‘sweet, smooth, mellow, and fragrant’, making it unique among black teas.
5: Yunnan Dian Hong. The history of Dian Hong dates back to the Anti-Japanese War period, specifically from the fall of 1938 to the fall of 1941. Dian Hong has a heavy and solid tea body, tightly rolled and plump, with a dark and moist appearance, full and substantial. The downy tip is prominent, with colors ranging from light yellow, chrysanthemum yellow, to golden yellow, varying with different origins and seasons. Based on the production process and grade of raw materials, Dian Hong can be divided into two major categories: Dian Hong Gongfu black tea and red broken tea, as well as various forms such as golden needle, pine needle, golden thread, and golden spiral. Among them, Dian Hong Gongfu black tea mainly picks one bud with two or three leaves, and after refinement, forms finished tea of various grades; red broken tea is made through withering, rolling, fermentation, and drying processes, resulting in compact and uniform particles. Dian Hong has a distinct ‘rich, strong, and fresh’ taste. After brewing with boiling water, the tea soup of Dian Hong is rich, red, and bright, with a significant floral and honey aroma, rich and lasting. In terms of taste, Dian Hong exhibits a rich and fresh characteristic, sweet and full, with a strong and fulfilling mouthfeel. The aftertaste is significant, leaving a long-lasting impression after drinking, which is infinitely memorable. 6: Sichuan Black Tea. One of the most representative varieties of Sichuan black tea is ‘Sichuan Gongfu’, which dates back to the 1950s. At that time, to repay loans to the Soviet Union, China designated black tea as a special export commodity and began to promote black tea production in Sichuan and other places. Whether it’s Sichuan Gongfu or other Sichuan black tea varieties, the dry tea is tightly rolled and uniform, showing the fine craftsmanship in the tea-making process. The color of the dry tea is mostly dark and moist or reddish-brown, with a strong sense of luster, providing visual enjoyment. Some Sichuan black teas, such as Sichuan Gongfu, have obvious golden downy hair (golden tips) on the surface of the dry tea, which is one of the important signs of high-quality black tea. The taste is rich and full, with a unique charm. The tea soup is rich, strong, and fresh, and after entering the mouth, a distinct tea flavor and aroma can be felt. After drinking, a lasting aftertaste is left in the mouth, which is infinitely memorable. It has a certain level of hierarchy, with both the richness of black tea and a variety of fragrances such as floral, fruity, and honey interwoven, forming a unique flavor. There are many varieties of Sichuan black tea, among which the most representative include Sichuan Gongfu, Dinghong, and Sichuan Red Pearl. 7: Hubei Black Tea. The history of Hubei black tea is long-standing, dating back to the late 16th century to the early 17th century, with a production and sales history of nearly 400 years.Hubei black tea, whether it’s Yihong, Lichuan Gongfu black tea, or other varieties from Hubei, is known for its tightly rolled and evenly shaped dry tea leaves, showcasing the meticulous craftsmanship in the tea-making process. The dry tea color is often jet-black or reddish-brown, with a strong luster that provides a visual delight. Some high-grade Hubei black teas, such as Yihong No.1, have noticeable golden downy hairs (golden tips) on the surface of the dry tea, which is a sign of high-quality black tea. The aroma of Hubei black tea is rich and long-lasting, featuring various scents such as floral, fruity, and honey fragrances. These aromas gradually emanate during the brewing process, enchanting the senses. After tasting the tea soup, a distinct sweet and moist sensation can be felt, which is related to the sugar substances and amino acids in the tea leaves. There are many varieties of Hubei black tea, with well-known ones including Yihong No.1, Yihong, Lichuan Gongfu black tea, Wushan black tea, and Chongyang black tea. Jiangxi Ninghong Gongfu tea has a long history, with its producing area, Xiushui County (ancient name Ningzhou), having a history of tea production for over 1000 years. The production of black tea began during the Daoguang period of the Qing Dynasty (1823), and by the mid-19th century, Ningzhou Gongfu black tea had become one of the famous black teas of the time. Ninghong Gongfu tea reached its peak during the Guangxu period of the Qing Dynasty, with its treasured Prince’s tea listed as a tribute, earning the title of ‘public tea. ‘ Ninghong Gongfu tea is not only highly regarded domestically but also exported to Europe and America, representing one of China’s famous teas. The unique shape of Ninghong Gongfu tea, with its tightly rolled and beautiful dry tea leaves, golden tips exposed, and sharp and upright appearance, is attributed to the unique natural conditions of Xiushui County and exquisite craftsmanship. The taste of Ninghong Gongfu tea is mellow and sweet, with a rich and mellow flavor that leaves a lasting impression. The tea soup color is bright red or bright red, with a rich aroma that is lofty and enduring. When drinking Ninghong Gongfu tea, one can experience its unique floral and fruity fragrances and honey notes, which gradually emanate during the brewing process, complementing the rich taste of the tea soup. Zunyi black tea, a specialty of Zunyi City in Guizhou Province, is not only a national geographical indication product of China but also enjoys the reputation of ‘Queen of Black Tea’ and is listed as one of the top ten famous teas in China. The history of Zunyi black tea dates back to the Wu years of the Ming Dynasty, with a history of over six hundred years. The appearance of Zunyi black tea is tight and elegant, with distinctive golden tips and a brownish-yellow color. The dry tea leaves are tightly rolled, evenly long, and curled, resembling oolong tea. The taste is mellow, with a long aftertaste, and has a unique ‘Zunyi flavor.’ Its aroma is rich, with various scents such as honey, fruit, and floral fragrances, which gradually emanate during the brewing process, enchanting the senses. Upon tasting, one first feels the bitterness of the tea, which then turns sweet, leaving a profound aftertaste.
Zunyi black tea boasts a rich red infusion with a bright color and a soft, gentle taste, evoking a feeling of warmth and smoothness akin to jade.
10: Lichuan Black Tea. Also known as Lichuan Gongfu black tea, it is a specialty black tea from Lichuan City in the Enshi Tujia and Miao Autonomous Prefecture of Hubei Province. Lichuan black tea has a tight and dark, moist appearance, showing golden tips. The dry tea is tightly rolled with a dark, moist luster, and some tea leaves are covered with golden down, which is one of the important signs of high-quality black tea. The taste of Lichuan black tea is rich, sweet, and refreshing, with a unique rock charm. Upon entering the mouth, one first feels the richness of the tea, followed by the sweet aftertaste. At the same time, Lichuan black tea is smooth in quality, with a strong flavor, and taking a sip feels like a warm current rising in the mouth, making it very suitable for tasting and appreciation. Lichuan black tea has a rich and diverse taste, with a rich aroma that includes floral, fruity, and honey fragrances. That’s all for today, I am Fengyan Food Record. In this complex and ever-changing world, we must hold on to our beliefs and dreams, move forward bravely, not fear difficulties and setbacks, strive to pursue our ideals and goals, and write our own wonderful life stories. Only after weathering the storm can we appreciate the beauty of the rainbow. Stranger, keep going…
