Chinese Black Tea

Black tea is one of the fundamental types of tea. It belongs to the fully fermented tea category, made from the tender shoots and leaves of the tea plant, undergoing typical processes such as withering, rolling, fermentation, and drying. Fermentation is a key step in black tea production. It is named for its characteristic red hue, both in the dry leaves and the brewed tea. Famous varieties of Chinese black tea include Qimen Black Tea (祁门红茶) from Anhui, Dianhong (滇红) from Yunnan, Hainan Red Broken Tea (海南红碎茶), and Zhengshan Xiaozhong (正山小种) from Fujian.

The earliest black tea in the world was invented by Han Chinese tea farmers in the Wuyi Mountain (武夷山) tea area during the Ming Dynasty. It was named Zhengshan Xiaozhong (正山小种). Chinese black tea includes varieties such as Kung Fu Black Tea (工夫红茶), Red Broken Tea (红碎茶), and Xiaozhong Black Tea (小种红茶), with production methods being largely similar.

Black tea contains a range of beneficial components, including vitamins, caffeine, amino acids, minerals, polysaccharides, and tea polyphenols. Studies suggest that black tea can help reduce blood sugar, blood pressure, and blood lipids. The pigments in black tea have antioxidant, anti-tumor, anti-inflammatory, antibacterial, anti-mutagenic, antiviral, and deodorizing effects.

History and Origins

Historical Background

Among the six major tea types in China, black tea has had the greatest global influence. On the world tea market, black tea accounts for over 80% of total tea consumption, surpassing the combined total of other tea types. As the earliest variety of black tea, Zhengshan Xiaozhong has a history of over 400 years.

The earliest written records of tea resembling “black tea” date back to the Three Kingdoms period. The first appearance of the term “red tea” (红茶) was recorded at the end of the Yuan Dynasty. By the Ming Dynasty, Portuguese traders had already encountered red tea in China. In 1560, Father Gaspar Cruz of Portugal wrote in his book after returning from China: “In noble households, tea is used to honor guests. This tea has a slightly bitter taste and presents a red color, and can treat illnesses; it is brewed from a medicinal herb.” The earliest mention of red tea in the West referred to it as “Wuyi Tea” (武夷茶). The term “Xiaozhong” and “Gongfu” first appeared together in the late Ming Dynasty, indicating that both Zhengshan Xiaozhong and Gongfu black tea were produced before the end of the Yuan Dynasty, though they did not yet have specific names.

In the 35th year of the Ming Wanli era (1607), the Dutch began exporting tea to Java and then to Europe. In 1637, the British first arrived in Guangzhou to purchase tea, and in 1644, they exported Wuyi tea (武夷茶) from Xiamen to Europe.

The Origins of Black Tea

Zhengshan Xiaozhong is a product unique to Fujian Province, and it is also known as “small leaf black tea” (小种红茶) or “outside mountain small leaf tea” (外山小种). Zhengshan Xiaozhong black tea is produced in the high-altitude tea gardens of Wuyi Mountain, hence the name “Zhengshan” (正山). The origin of this tea is in Tongmuguan (桐木关) in Xingshan Town (星山镇), Wuyishan (武夷山), and surrounding areas, including Guanyin坑 in Shaowu City (邵武市), Gankeng (干坑) in Guangze County (光泽县), and Aotou (坳头) in Jianyang City (建阳市). The tea production area spans 600 km², and it is often referred to as “Tongmuguan Xiaozhong” (桐木关小种), or “Xingshan Xiaozhong” (星山小种) because Xingshan is a key distribution center for this tea. Other areas that produce small leaf black tea are referred to as “outside mountain small leaf tea.”

During the peak period for small leaf black tea, regions such as Fuan, Tan’yao (坦洋), Minhou Northeast Ridge (闽侯东北岭), Zhenghe, Pingnan, and Gutian produced “artificial small leaf tea” or “smoked small leaf tea” (烟小种), which was made by smoking Gongfu tea to mimic the flavor of small leaf tea.

Current Challenges

Despite its rich history, black tea faces several challenges in the market today:

  • Intense market competition

  • Lack of strong brand marketing strategies

  • Insufficient industry regulation

Recommendations for the Future

To address these challenges, it is recommended to:

  • Establish a new market structure where both “green and red” teas (红绿并举) are promoted.

  • Strengthen the development of world-class black tea brands.

  • Increase industry regulation and oversight.

  • Promote and enhance the cultural significance of domestic black tea.

Tea Producing Regions

The production of black tea originated in China and spread to other tea-producing countries around the world after the 16th century. In China, the primary production of black tea is Gongfu (工夫红茶), which has diverged from the mainstream preference for broken black tea (红碎茶) in the global market.

Domestic production of black tea is widespread, with major growing areas located in provinces such as Fujian, Yunnan, Guangdong, Guangxi, Hainan, Taiwan, Anhui, Zhejiang, Jiangsu, Shandong, Hunan, Hubei, Sichuan, Guizhou, Chongqing, Shaanxi, and Henan. Before the 1880s, Chinese black tea dominated the global market for black tea production and trade. However, in the early 20th century, the rise of broken black tea gradually replaced Gongfu black tea, leading to a rapid decline in the market share of Chinese black tea, and almost causing it to disappear from the world market.

Currently, around 60 countries and regions worldwide produce black tea, with 35 having significant cultivation areas and high production volumes. Major producers include China, India, Sri Lanka, Vietnam, Indonesia, Bangladesh, Kenya, Malawi, Argentina, Brazil, Peru, and Portugal.

Cultivation Conditions

The regions suitable for tea cultivation need to meet the following conditions:

  • Tropical or subtropical climate

  • Sufficient rainfall during the warmer seasons

  • Slightly acidic soil

  • Well-drained soil

  • A significant temperature difference between day and night during the harvest season, which helps produce high-quality, aromatic tea leaves.

Classification of Black Tea

Grading by Leaf Part and Shape

Black tea is classified according to the part of the tea plant used and the shape of the processed tea:

  • Pekoe (P): White tips or buds

  • Broken Pekoe (BP): Broken or incomplete white tips

  • Fannings (F): Smaller, finer pieces than broken pekoe

  • Souchong (S): A type of small leaf tea

  • Dust (D): Powdered tea or tea dust

  • CTC (Crush Tear Curl): A processing method that results in small, broken leaf pieces

Processing Classification

Black tea can also be categorized based on the processing method and final shape of the tea:

  • Small Leaf Black Tea (Xiaozhong, 小种红茶): The oldest form of black tea, from which other black teas have evolved. It includes Zhengshan Xiaozhong (正山小种) and outside mountain small leaf tea (外山小种).

  • Gongfu Black Tea (工夫红茶): Known for its fine processing techniques, it is often crafted by hand and has a strong flavor.

  • Broken Black Tea (红碎茶): Generally lower-grade black tea, commonly produced in regions like Yunnan, Guangdong, and Hainan, mainly for export.

Four Major Black Tea Varieties

Keemun Tea – China

Keemun tea, also known as Qihong (祁门红茶), is a renowned traditional Chinese Gongfu black tea from Anhui Province. It is considered one of the top three fragrant teas in the world and has been historically regarded as the “king of teas.” Keemun tea is divided into seven grades based on its quality. The tea is mainly produced in Qimen County (祁门县) and neighboring areas such as Shitai, Dongzhi, and Yi counties, and is primarily exported to countries like the UK, the Netherlands, Germany, Japan, and Russia. For many years, it has been used as a ceremonial tea for state occasions in China.

Darjeeling Tea – India

Darjeeling tea, produced in the Darjeeling region of West Bengal, India, is one of the four major black teas in the world. The best quality comes from the second flush, harvested in May and June, and is often called the “champagne of teas.” The tea is known for its elegant, floral aroma, and a distinct grape-like fragrance, particularly in high-quality varieties. Darjeeling tea is ideal for drinking in spring and autumn and is also used for milk tea, iced tea, and various flavored tea blends. Its processing technique was influenced by the method used for Zhengshan Xiaozhong.

Uva Tea – Sri Lanka

Uva tea is famous for its unique flavor and is one of the four major black teas globally. Grown in the Uva region of Sri Lanka’s eastern mountains, this tea is known for its bright orange-yellow color and fragrant aroma. The best quality is harvested between July and September, when the weather conditions are most favorable for tea production. The western side of the mountains produces Nuwara Eliya tea, which is considered the best when harvested from January to March.

Assam Tea – India

Assam tea is produced in the Assam Valley of northeastern India. The region’s strong sunlight and abundant rainfall are ideal for cultivating the large-leaf Assam tea plant. The best quality is harvested in June and July, although autumn teas from October to November also have a unique fragrance. Assam tea is dark in color, with a rich malty flavor and subtle rose notes, making it a popular choice for strong, full-bodied brews.

Other Notable Varieties

Jiucheng Hongmei – China

Jiucheng Hongmei, also known as Jiuchonghong (九曲红梅), is a rare and traditional red tea from the Xihu District of Hangzhou (杭州市西湖区), Zhejiang Province. The tea is handcrafted from the same variety of tea plants used for Longjing (龙井茶). Known for its delicate, sweet flavor, Jiucheng Hongmei has a history of over a century. It was awarded national tea recognition at the 1929 West Lake Exposition and was later classified as a high-quality Gongfu black tea by the Ministry of Agriculture in 1992.

Lychee Black Tea – China

Lychee black tea is a popular fruit-flavored tea made by drying lychees in an organic ecological garden and blending them with black tea leaves. It is mainly produced in Guangdong and Fujian Provinces. The process involves low-temperature, long-duration baking, infusing the black tea with the sweet and aromatic flavors of lychee.

Zhengshan Xiaozhong Tea – China

Zhengshan Xiaozhong, produced in Guangze (光泽县) of Fujian Province, is a historic tea dating back to the 16th century. It was once a luxury tea served to the British royal family and gained international fame. In 1662, two boxes of this tea were part of the dowry of Portuguese Princess Catherine, marking its introduction to Europe. In 2018, the technique for producing this tea was included in the municipal intangible cultural heritage list, and in 2022, it was recognized as a provincial intangible cultural heritage.

Nutritional Components

Black tea contains various nutrients including carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, and aspartic acid, making it suitable for most people. Black tea is mild and warming, promoting the body’s Yang energy. However, it is not recommended to drink it too strong, as excessive tannins can interfere with nutrient digestion and absorption. Black tea pairs perfectly with milk, which softens its flavor and makes it suitable for a wider range of people. While milder than green and oolong teas, black tea is not ideal for helping with sleep. People prone to insomnia should drink it cautiously.

Main Benefits

Refreshment and Fatigue Relief

The caffeine in black tea stimulates the cerebral cortex, enhancing alertness and concentration, and improving memory and mental sharpness. It also excites the cardiovascular system, strengthening heartbeats, promoting blood circulation, and enhancing metabolism. Additionally, black tea increases perspiration and urination, helping to expel lactic acid (which causes muscle fatigue) and other waste products from the body, thus alleviating fatigue.

Quenching Thirst and Cooling the Body

During the summer, drinking black tea can quench thirst and cool the body. The polyphenols, sugars, amino acids, and pectins in tea interact with saliva, stimulating its secretion and leaving the mouth feeling moist and refreshed. Caffeine regulates the body’s temperature control center in the hypothalamus and stimulates the kidneys to expel heat and waste, maintaining physiological balance.

Diuretic Effect

Caffeine and aromatic substances in black tea increase kidney blood flow, improve glomerular filtration rate, dilate renal microvessels, and inhibit water reabsorption in the kidneys, resulting in increased urine output. This helps remove lactic acid, uric acid (related to gout), excess salts (linked to hypertension), and other harmful substances, as well as reducing edema caused by heart disease or nephritis.

Anti-inflammatory and Antibacterial Properties

The polyphenolic compounds in black tea have anti-inflammatory effects. Studies show that catechins can bind with single-celled bacteria, causing proteins to coagulate and inhibiting the growth of pathogens. Therefore, drinking black tea is beneficial for people suffering from bacterial dysentery or food poisoning. Additionally, strong black tea is commonly used to treat wounds, bedsores, and athlete’s foot.

Detoxification

The theaflavins in black tea can adsorb heavy metals and alkaloids, leading to their precipitation and decomposition. This is especially beneficial for people exposed to industrial pollutants in their food or drinking water.

Strengthening Bones

A study by the American Medical Association published on May 13, 2002, involved 497 men and 540 women over a period of more than 10 years. The results indicated that individuals who drank black tea had stronger bones. The polyphenols in black tea (also found in green tea) help inhibit the activity of substances that break down bone cells. To prevent conditions like osteoporosis, particularly in women, it is recommended to drink a small cup of black tea daily for several years. Adding lemon or other fruits to black tea can enhance this bone-strengthening effect.

Anti-aging Properties

Over the past five years, the U.S. government has funded over 150 studies on the chemical compounds in green and black tea. The research shows that the antioxidants in both teas can disrupt the spread of chemicals within cancer cells. Dr. Merle Mittleman, Director of Cardiovascular Epidemiology at the Beth Israel Deaconess Medical Center in Boston, stated that “the effects of black tea are similar to those of green tea, but the antioxidants in black tea are much more complex, especially in terms of heart health.” Research has also shown that black tea’s anti-aging effects are stronger than those of garlic, broccoli, and carrots.

Protecting the Stomach

Drinking green tea on an empty stomach can cause discomfort due to its astringent properties. The catechins in green tea can irritate the stomach lining, especially when consumed without food. Black tea, however, does not have this effect. Since black tea is fermented, it is gentler on the stomach and can actually help protect the gastric mucosa. Drinking black tea with milk and sugar may also help reduce inflammation and treat ulcers.

Vasodilation

A study in the United States found that patients with heart disease who drank four cups of black tea per day had an improvement in blood vessel dilation, increasing by 6% to 10%. For healthy individuals, blood vessel dilation can increase by 13% after stimulation.

Common Misconceptions About Black Tea

The Redder the Tea, the Better

Black tea is made from fresh leaves through processes like withering, rolling (or cutting), fermentation, and drying. The tea is fully fermented, and its color becomes red due to chemical reactions that occur during processing. These reactions significantly reduce the polyphenols in the leaves (by over 90%) and create new compounds like theaflavins and thearubigins, which enhance the aroma. However, the quality of black tea is not solely determined by how red the tea liquor is. Tea that is bright orange-red or clear red is considered superior, but the grading of black tea depends on many other factors.

Black Tea Helps Nourish the Stomach

Unlike unfermented or semi-fermented teas, black tea is milder and less stimulating, with a smooth and sweet flavor. After full fermentation, the polyphenols in the tea transform into theaflavins and thearubigins, contributing to the unique flavor of black tea. While black tea may ease the stomach’s burden when consumed in moderation, it does not have a direct nourishing effect on the stomach, as commonly believed.

Black Tea Can Be Consumed at Night

While green tea is generally considered stimulating, black tea, being fully fermented, is often thought to be safe for evening consumption without affecting sleep. However, this is not entirely accurate. Due to its caffeine content, black tea can interfere with sleep if consumed in large amounts, particularly before bed. Studies show that some black tea varieties contain more caffeine than green tea. Drinking too much black tea at night can disrupt sleep quality and, with prolonged use, may have negative health effects.

Top 10 Chinese Black Teas

1. Qimen Black Tea (祁门红茶)

Known for its beautiful appearance and rich fragrance, Qimen Black Tea has a distinctive honey-like aroma. Its exquisite flavor and smooth finish make it a favorite among tea lovers.

2. Dianhong (滇红)

Originating from Yunnan, Dianhong is famous for its unique shape and high aesthetic value. When brewed, the tea is bright red with a striking golden ring around the surface, giving it a beautiful visual appeal.

3. Jin Jun Mei (金骏眉)

Jin Jun Mei is a well-known black tea variety, created by upgrading the traditional Zhengshan Xiaozhong (正山小种). It uses tender buds as raw material, giving it a delicate and smooth taste with a sophisticated flavor profile.

4. Rizhao Black Tea (日照红茶)

Produced in Rizhao, Shandong, this tea has a vibrant red color when brewed, with a rich fragrance and well-balanced flavor. The best method for brewing Rizhao Black Tea is to steep it gently, which preserves its long-lasting aroma and smooth taste.

5. Lychee Black Tea (荔枝红茶)

Lychee Black Tea has a unique lychee fragrance, produced primarily in Guangdong and Fujian. It is typically made with Kung Fu Black Tea as the base, and the lychee aroma is infused during the drying process.

6. Jiuqu Hongmei (九曲红梅)

Mainly produced in the West Lake area of Zhejiang, this tea benefits from the area’s unique climate and geographical environment. Jiuqu Hongmei boasts a subtle plum-like fragrance, with a smooth and delicate flavor that lasts long.

7. Yingde Black Tea (英德红茶)

Hailing from the Yingde region in Guangdong, Yingde Black Tea is known for its dark, glossy appearance. Once brewed, the tea has a mesmerizing color and a faint floral fragrance, offering a full-bodied and smooth taste.

8. Darjeeling Black Tea (大吉岭红茶)

This tea is produced in the Darjeeling region of India, and its unique geographical and ecological environment creates a fragrance that is highly aromatic. Known as the “Champagne of Teas,” Darjeeling Black Tea offers a light, elegant flavor.

9. Assam Black Tea (阿萨姆红茶)

Produced in the Assam Valley of India, Assam Black Tea benefits from the region’s unique climate and soil, giving it a high caffeine content. The tea has a strong, bold flavor, with a deep reddish-brown color.

10. Ceylon Highland Black Tea (锡兰高地红茶)

Ceylon Highland Black Tea, originating from Sri Lanka, is famous for its vibrant red color and smooth taste. Among its varieties, the flavorless tea is most well-known for its mellow texture and alluring aroma.