Black tea

In China, black tea is called red tea, for the color in the cup.

Chinese nameHongcha, red tea

OxidationFull

ClassicsKeemun, Dianhong, Lapsang Souchong

WaterJust off the boil

The classics by region

Fine dark leaves with a scent known as Keemun aroma: honey, fruit and a touch of flower. Some English Breakfast blends use it.

Large leaves flecked with golden buds. Malty, sweet and full in the mouth.

From Tongmu in the Wuyi Mountains. Traditional lots are dried over pine fires, which gives smoke and a sweetness like dried longan fruit.

In Chinese, black tea (heicha) means dark tea like shou pu'er.

选Look for a named origin: Qimen, Yunnan or Wuyi.

选Choose whole leaves over dusty broken grades. They brew sweeter.

选Traditional Lapsang smells of pine smoke. A heavy tar note usually means a stronger export-style smoke.

选A fresh pack opens with honey or malt. Flat means old or badly stored.

Hand-picked pieces are on the way.

What is Chinese black tea?

It is fully oxidized tea, called hongcha, or red tea, in China because of its red brew. Keemun, Dianhong and Lapsang Souchong are the best known.

How do you brew Chinese black tea?

Use water just off the boil. In a mug, steep 3 grams for 2 to 3 minutes. In a gaiwan, use 5 grams, pour off after 10 seconds, and repeat.

Can you add milk to Chinese black tea?

Yes, if you like it, and Dianhong holds up well. In China it is usually drunk plain, so try the first cup without milk or sugar.