Black Tea
红茶Hóng Chá · Oxidation: 100%
Fully oxidized tea (traditionally known as Red Tea in China). The extensive oxidation turns the leaves dark and enzymatically converts lighter polyphenols into robust, sweet, and deep fruit flavors.
How Black Tea is Made
Plucking
The careful harvesting of tea leaves. High-quality tea is almost entirely hand-plucked, focusing on the newest, most tender growth—usually a single unopened bud and the first two leaves below it.
Withering
Freshly plucked leaves are spread thinly to wilt. As they lose water, the stiff leaves become soft and pliable, and the complex aromatic compounds begin their initial transformation.
Rolling
The soft, pliable leaves are bruised and rolled into shapes. This action breaks down the cellular walls of the leaf, bringing essential oils to the surface so they flavor your cup instantly when brewed.
Full Oxidation
The crushed leaves are left to fully oxidize until they turn completely brown or black. This complete chemical change produces the robust, rich, and malty flavors characteristic of black tea.
Drying
The final step in making tea. The leaves are baked, roasted, or pan-fired to remove almost all remaining moisture, locking in the flavor and ensuring the tea will not spoil over time.
Flavor Profile
“Robust structure that stands up to aging and pairing.”
Varieties of Black Tea
Lapsang Souchong
正山小种The original black tea from Wuyi. Traditional versions are heavily smoked over pine wood, while unsmoked varieties offer notes of sweet potato, longan, and cocoa.
Keemun
祁门红茶From Anhui province. Famous for its complex "Keemun aroma" featuring wine-like, fruity, and subtle floral or piney undertones. A historical favorite of the British Royals.
Yunnan Dianhong
滇红Golden-bud heavy black teas from Yunnan province. Extremely malty, smooth, and naturally sweet, entirely lacking the astringency found in Indian black teas.
Darjeeling
大吉岭From the Himalayas of India. Often called the "Champagne of Teas". Especially in the first flush, it is lighter, highly astringent, and famous for its muscatel grape notes.