Identifying the Three Aromas of Tea
Tea aromas can be classified into three main categories based on their origin: varietal aroma, processing aroma, and storage aroma. Varietal aroma refers to the distinctive fragrance inherent to specific tea varieties, such as the cinnamon scent of Wuyi Rougui. Processing aroma develops during manuf...
Tea News · Nov 16, 2025
Classification of Black Tea
Black tea is a fully fermented tea with basic processing steps including withering, rolling (or cutting , fermentation, and drying. It is currently the most consumed tea category worldwide. According to the initial processing methods, Chinese black tea can be broadly classified into three main types...
Tea News · Nov 14, 2025
Black Tea Origins
The world boasts many renowned black teas, often named after their regions of origin like Assam tea from India's Assam state. Premium varieties include Darjeeling from West Bengal, Ceylon from Sri Lanka, and Nilgiri from Southern India. Taiwan produces distinctive black teas like No.8, No.18 and No....
Tea News · Oct 24, 2025
The Honors of Lapsang Souchong Black Tea
Lapsang Souchong black tea flourished in the 17th century and gained international acclaim for its rich, unique flavor. It was highly popular in European markets, especially in Britain, where it was praised by poets like Byron and considered superior to other beverages. Known for its tight, dark lea...
Tea News · Oct 23, 2025
The Legend of Black Tea
Compared to other varieties of tea leaves, black tea emerged relatively late. There are two different legendary versions about its origin. Since they are legends, their authenticity need not be scrutinized; reading them is merely for entertainment. One version claims Lapsang Souchong is the ancestor...
Tea News · Oct 23, 2025
The Transhistorical Culture of Black Tea
Black tea's history began over four centuries ago in Wuyi Mountain due to an accidental oxidation process, creating the first Lapsang Souchong. This distinctive tea later sailed to Europe via Dutch merchants, captivating British aristocracy and sparking afternoon tea traditions. While China's tea se...
Tea News · Oct 14, 2025
【Tea Study】Lapsang Souchong, Dianhong, and Keemun: Greatly Different Personalities
Compared to Pu'er tea, black tea offers less variation in flavor, which can make selection challenging for newcomers. This article highlights three prominent black teas: Lapsang Souchong, Dianhong, and Keemun. Lapsang Souchong is the sweetest with a fragrant aroma and a full-bodied liquor. Dianhong...
Tea News · Oct 13, 2025
Why Does Lapsang Souchong Tea Turn Black? It's All Due to Thearubigins
Lapsang Souchong tea soup may turn light black after being left for several hours, primarily due to the oxidation and polymerization process involving tea polyphenols. During black tea production, tea polyphenols are enzymatically oxidized into theaflavins, which then form thearubigins, and further...
Tea News · Sep 14, 2025
How Can Black Tea Not Taste Delicious When Brewed Like This?
Black tea, originating from China, is a fully fermented tea known for its rich, sweet, and mellow taste, often with a longan-like aroma. The earliest variety, Lapsang Souchong, was created in the mid-to-late Ming Dynasty. To brew a perfect cup, five key factors are essential: high-quality tea leaves...
Tea News · Sep 03, 2025
How to Brew Different Types of Delicious Black Tea?
Black tea is a fully fermented tea known for its sweet and mellow flavor. When combined with milk and sugar, it becomes as rich as chocolate syrup, making it a favorite among tea lovers worldwide. This guide explores the brewing techniques and selection methods for various types of black tea, includ...
Tea News · Aug 15, 2025