Chinese black tea, also known as "red tea," holds a revered place in the rich tapestry of Chinese tea culture. Its history dates back to ancient times, with legend tracing its origin to the Yunnan province over 400 years ago. This tea category encompasses a wide range of varieties, each offering unique flavor profiles and characteristics. Among the most famous are Keemun, Lapsang Souchong, and Yunnan Dian Hong.
The craftsmanship involved in producing Chinese black tea is both an art and a science. Fresh tea leaves undergo a series of meticulous processes including withering, rolling, fermenting (oxidation), drying, and sorting. This intricate process not only preserves the leaves but also enhances their flavors, resulting in the distinctive rich taste and deep color that black tea is known for.
Tasting Chinese black tea involves a sensory journey that engages sight, smell, and taste. Observing the tea's color and clarity in the cup provides initial insight into its quality. The aroma, whether floral or earthy, offers clues about the tea's origin and processing method. Finally, the taste reveals the tea's complexity, from subtle sweetness to bold robustness. Each sip invites appreciation for the depth and diversity of this timeless beverage.