Black Tea is a fully oxidized tea with an oxidation level reaching 80-90%. The production process does not include fixation but instead involves withering, cutting, and then complete fermentation, which transforms the catechins into theaflavins, thus creating the distinctive dark red leaves and red infusion of Black Tea (note that in English, black tea is not referred to as “red” tea, but rather as “black tea”).

The Production Process of Black Tea

1. Picking

Fresh leaves are picked and processed immediately to retain their effective components.

2. Withering

The fresh leaves are laid out on trays and sun-dried until they turn a dark green color.

3. Cutting

The withered leaves are manually rolled into strips, releasing an appropriate amount of tea juice.

4. Fermentation

The cut leaves are placed in wooden barrels or bamboo baskets, pressed tightly, and covered with damp cloths to be sunned, which allows them to emit a fragrant aroma, forming the semi-finished tea. Fermentation is a unique stage in the production of black tea and is crucial for determining the quality of Qimen black tea. The temperature in the fermentation room is controlled below 30 degrees Celsius, and after fermentation, the leaves turn red, producing the characteristic red leaves and red infusion of Qimen black tea.

5. Drying

The semi-finished tea is sun-dried; if it rains, charcoal is used for baking until it is about five to six-tenths dry, known as rough tea.

6. Sieving

This takes place in three separate areas: the main tea room, the lower body room, and the tail room. Throughout the entire process, over a dozen different types of tea sieves are used to sort the tea into various grades.

7. Picking Over

Light pieces, broken pieces, yellow leaves, tea stems, and other impurities are manually removed from each grade of tea after sieving.

8. Packaging

Once all processes are completed, the tea is packaged using wooden boxes, with tin foil paper inside, and sealed for storage.

What Are the Main Types of Black Tea?

1. Lapsang souchong

Overview: Lapsang Souchong is the oldest type of black tea and was the first black tea ever produced. Other types of black tea, both domestically and internationally, have evolved from the production methods of Lapsang Souchong. Production Process: Withering – Cutting – Fermentation – Red Pot Processing – Drying. The red pot processing is a unique step in the production of Lapsang Souchong, involving a quick stir-fry-like process after fermentation to enhance the aroma and flavor, and also to make up for any shortcomings in the fermentation process. However, many modern Lapsang Souchong teas skip this step. Representative Teas: Authentic Lapsang Souchong, Golden Horse's Brow, Silver Horse's Brow. Example Tea: Authentic Lapsang Souchong.

Origin: Wuyi Mountains, Fujian Province. Created in the late 18th century, traditional Authentic Lapsang Souchong is primarily produced in Tongmu Pass, using pine needles or pine wood for smoking. It generally has a coarse, strip-like shape or is broken, with a rich and pure smoky aroma and fruity fragrance. Its taste is characterized by its fullness, reminiscent of longan soup. Golden Horse's Brow and Silver Horse's Brow were created in 2005 based on the Authentic Lapsang Souchong and use pure bud and one-bud-one-leaf materials respectively, resulting in a more attractive appearance and their own unique qualities.

2. Keemun Black Tea

Keemun black tea is the most widely produced type of black tea in China, known for its meticulous craftsmanship. Depending on the origin, variety, and processing methods, it develops its own unique characteristics. Primary Production Process: Withering – Cutting – Fermentation – Drying. Representative Teas: Keemun Black Tea, Yunnan Black Tea, Yihong, Chuanhong, Min Hong, Ninghong Gongfu, etc. Example Tea 1: Keemun Black Tea, created in 1876.

Keemun black tea is produced in Keemun and is renowned worldwide for its “high aroma, full-bodied taste, beautiful shape, and bright color.” It is considered one of the world's top three high-aromatic black teas. It includes Keemun Gongfu, Keemun Xiangluo, and Keemun Mao Feng. The refinement process of Keemun Gongfu involves over ten steps, including breaking down the tea into different sizes and lengths, which makes it appear somewhat fragmented. However, it develops a fragrance that is like flowers, fruits, and honey, and its taste is characterized by its fullness and delicacy.

Yunnan Gongfu black tea is produced in regions such as Lincang, Shuangjiang, and Fengqing in Yunnan. It has a robust and substantial appearance with prominent golden tips, a high aroma, and a strong taste. It is direct and stimulating, with flavors that closely match the requirements for strong, full-bodied, and brisk foreign broken tea.

3. Broken Black Tea

Broken black tea is granular black tea and is the mainstream type of black tea consumed worldwide. It is characterized by a requirement for a strong, full-bodied, and brisk taste. Most teabags commonly seen are made primarily from broken black tea, with the tea infusion mostly extracted in a single Steeping.

Primary Production Process: Withering – Cutting – Fermentation – Drying. The cutting process is similar to the rolling of Gongfu tea, but uses a cutting machine to chop the leaves, making them more conducive to fermentation and the extraction of the tea infusion, thus creating the characteristic strong, full-bodied, and brisk flavor.