Black tea is a fully fermented tea, known for its sweet and mellow taste. When combined with milk and sugar, it becomes as rich as chocolate syrup, making it a favorite among tea lovers worldwide. Below, we will learn how to brew and select different types of black tea.

Yunnan Black Tea (Dianhong)

Brewing: You can use white porcelain tea ware for brewing. Fill the teapot to 80% capacity with water. After 3 minutes, first smell the aroma, then observe the color of the tea. If the black tea is in strip form, it can be brewed 2-3 times.

Characteristics and Selection: Yunnan black tea has a plump and tightly rolled appearance with golden buds. Its beautiful and enticing tea soup is bright red, offering a strong and rich taste with a roasted sweet potato aroma.

Origin: Southern Yunnan, including the regions of Lincang, Baoshan, and Xishuangbanna Dai Autonomous Prefecture.

Lapsang Souchong

Brewing: You can use a crystal teapot or a wide-mouth glass cup for brewing. The key is "steeping." First, add the tea leaves to the pot, then pour in half the amount of 90°C boiling water using a high-pouring technique. Let the boiling water steep the tea leaves, and watch as the tea soup gradually changes from orange-yellow to a bright, rich color.

Characteristics: It has a sweet and mellow taste with a natural longan flavor and a distinctive pine smoke aroma. Its health benefits are also well-known.

Origin: Tongmu, Wuyi Mountain, Fujian Province. Surrounded by mountains and deep valleys, the area receives abundant rainfall—over 2,300 mm annually—resulting in short sunlight exposure. The moist soil is rich in organic matter.

Jiuqu Hongmei

Brewing: Jiuqu Hongmei is a precious variety of black tea, so handle the tea leaves gently and calmly. Place the tea roaster on a stove and heat it, then add the tea leaves. Shake the roaster continuously to allow the leaves to expand and turn yellow slowly. Once the tea aroma fills the air, remove the leaves for brewing. Warm the cups and teapot before brewing. Use a low-pouring and high-pouring technique to pour water into the pot, which will release the unique plum aroma of Jiuqu Hongmei. Pour out the tea quickly. When drinking, take your time to observe the color and smell the aroma first. Pairing it with the guqin piece "Three Variations of Plum Blossom" enhances the experience.

Characteristics and Selection: The best quality leaves are picked around the Grain Rain period. The tea has a sweet and refreshing taste, reminiscent of longan soup, with an endless aftertaste. The tea soup is bright red and fragrant.

Origin: Jiuqu Hongmei is produced in the West Lake District of Hangzhou, Zhejiang Province, specifically in Dawu Mountain, Yuanbu.

Keemun Black Tea

Brewing: Keemun tea is best enjoyed plain, but it retains its aroma even when mixed with milk and sugar. It is suitable as an afternoon or bedtime tea. Use porcelain tea ware for brewing. The water should be freshly boiled at 100°C. First, pour the water in a low circle around the pot, letting it flow down the sides. Once the water covers the dry leaves, pour in more water with a high-pouring technique to fully immerse the leaves and bring out their color, aroma, and flavor.

Characteristics and Selection: Keemun black tea is one of the world's four famous teas and one of China's top ten teas. The production process is meticulous, with high-grade tea mainly consisting of one bud and two leaves. The appearance is tightly rolled, neat, and elegant, with a dark, glossy color (referred to as "precious light"). It has a fresh and fragrant aroma with a hint of honey. If you have a discerning palate, look for the premium variety with a lasting orchid fragrance. The tea soup is bright red, offering a sweet, fresh, and mellow taste, with bright red leaves.

Origin: Produced in Qimen, Dongzhi, Guichi, and Shitai in Anhui Province, as well as Fuchang in Jiangxi Province. Among these regions, Qimen produces the highest-quality tea. The natural conditions in the Qimen production area are excellent—surrounded by mountains and forests, the climate is warm and humid, with deep soil layers. The area is often shrouded in mist, with limited sunlight, creating an ideal environment for tea tree growth and contributing to the "Keemun" aroma.