Black tea, or Red tea as it is known in China, is a traditional style of tea that utilizes all five basic steps, but is allowed to oxidize more completely. Originating about 450 years ago in the Fujian province of China, black tea tends to contain a high content of caffeine and tannins, which give the tea its characteristic dark color. Offering what is considered to be the strongest flavors, Black tea is the most popular type of tea, and makes up the bulk of the world's tea production.
Zhao Ji Lin's
jin kong que
Intricate notes of honey, toastiness, cocoa, and roasted sweet potato.
Zhao Li Li's
Light bodied, delicate with layered notes of orchid, honey, and toast.
Bao Zhu Fan's
formosa ruby 18 black
Notes of spice, a hint of caramel, and a whisper of toasted vanilla bean.
Guo Wen Min's
anxi ruan zhi black
The cup changes as it cools and with each sip, more to savor.
Yang Ai Fang's
tie kuan yin black
A floral-fruity sweetness that hints at chocolate and whispers of licorice.
balasun first flush
Light body with floral layers, a hint of fruity notes, and a crisp clean finish.
Wang Xiang Feng's
tongmu jin jun mei
A layered blend of sweetness, spice, and cocoa.
rohini first flush
Tea of the spring in Darjeeling is famous for its lively bite and fresh flavor.