Black tea enthusiasts, prepare to embark on a flavorful journey through China’s most beloved dark brews. As connoisseurs of fine teas, we at Orientaleaf are thrilled to share our passion for the rich and diverse world of Chinese black teas. In this article, we’ll explore the crème de la crème of Chinese black teas, unveiling their unique characteristics, origins, and why they’ve captured the hearts of tea lovers worldwide.
The Allure of Chinese Black Tea: A Brief Introduction
Chinese black tea, known as “hong cha” (红茶) or “red tea” in China, has a storied history dating back centuries. Unlike green tea, black tea undergoes full oxidation, resulting in its distinctive deep color and robust flavor profile. The production process involves withering, rolling, oxidizing, and firing the tea leaves, each step carefully executed to bring out the tea’s unique qualities.
What sets Chinese black teas apart is their remarkable diversity. From the malty notes of Yunnan’s Dianhong to the smoky essence of Lapsang Souchong, each variety offers a unique sensory experience. These teas are not just beverages; they’re a testament to China’s rich tea culture and the skill of its tea masters.
As we delve into the most popular Chinese black teas, keep in mind that each sip is an opportunity to explore the nuanced flavors and aromas that have made these teas beloved across the globe. Whether you’re a seasoned tea aficionado or a curious newcomer, there’s always something new to discover in the world of Chinese black tea.

Keemun: The Aristocrat of Chinese Black Teas
Keemun, hailing from Qimen County in Anhui Province, is often hailed as the “Burgundy of teas” for its sophisticated flavor profile. This exquisite black tea has earned its place as one of China’s most revered exports, captivating tea enthusiasts with its unique combination of taste and aroma.
The history of Keemun is relatively young compared to other Chinese teas, with production beginning in the late 19th century. However, it quickly gained fame both domestically and internationally, becoming a staple in English Breakfast blends and earning the title of “King of Black Tea” in China.
What makes Keemun stand out is its distinctive flavor profile. The tea offers a complex bouquet of tastes, including:
- A subtle smoky note reminiscent of unsweetened cocoa
- A delicate fruitiness often described as stone fruit or berry-like
- A hint of orchid-like floral sweetness
- A smooth, wine-like quality that lingers on the palate
The aroma of Keemun is equally captivating, often described as having notes of rose, pine, or even crushed orchids. This unique fragrance, known as “Keemun fragrance” or “qimen香” in Chinese, is a hallmark of high-quality Keemun tea.
For those looking to explore the world of Keemun, there are several notable varieties to try:
- Keemun Mao Feng: A premium grade with long, twisted leaves and a particularly strong “Keemun fragrance”
- Keemun Hao Ya: Available in A and B grades, known for its rich, mellow flavor
- Keemun Gongfu: A more robust variety with a fuller body and stronger taste
Yunnan Dianhong: The Golden Treasure of Southwest China
Venturing into the mystical landscapes of Yunnan province, we encounter Dianhong, a black tea that embodies the rich biodiversity and ancient tea traditions of Southwest China. Dianhong, which translates to “Yunnan Red,” is renowned for its unique flavor profile and striking appearance, making it a favorite among black tea aficionados worldwide.
Yunnan, often referred to as the birthplace of tea, boasts some of the oldest tea trees in the world. The region’s diverse climate and fertile soil contribute to the distinct characteristics of Dianhong. This tea is typically produced from the large-leaf varietal of the tea plant (Camellia sinensis var. assamica), which is indigenous to Yunnan.
What sets Dianhong apart is its remarkable flavor profile:
- A rich, malty base reminiscent of fine whiskey
- Sweet notes of caramel or honey
- A subtle spiciness that adds depth and complexity
- A smooth, full-bodied texture with minimal astringency
The appearance of Dianhong is equally impressive. High-grade varieties often contain an abundance of golden tea buds, giving the dry leaves a beautiful golden hue. These golden tips not only add to the tea’s visual appeal but also contribute to its sweet, mellow flavor.
There are several notable varieties of Dianhong to explore:
- Golden Needle: Made entirely of golden buds, this is the highest grade of Dianhong
- Golden Tip: Contains a high proportion of golden buds mixed with darker leaves
- Fengqing Dianhong: Named after the Fengqing region, known for its robust flavor
Lapsang Souchong: The Smoky Marvel of Fujian
Our journey through the most popular Chinese black teas wouldn’t be complete without venturing into the misty Wuyi Mountains of Fujian province, home to the enigmatic Lapsang Souchong. This distinctive tea, with its bold smoky flavor, stands out as one of the most polarizing yet intriguing varieties in the world of Chinese black tea.
Lapsang Souchong, known as “Zheng Shan Xiao Zhong” in Chinese, has a fascinating origin story. Legend has it that this tea was created by accident during the Qing Dynasty when a group of tea farmers, rushing to complete their tea production before an advancing army arrived, decided to dry the tea leaves over pinewood fires. The resulting smoky flavor was initially considered a flaw, but it soon found favor among Dutch traders and eventually became a sought-after style of tea.
What makes Lapsang Souchong truly unique is its distinctive flavor profile:
- An intense smoky aroma reminiscent of a campfire or smoked meat
- A robust, full-bodied taste with notes of pine resin and dried longan
- A subtle sweetness that balances the strong smoky notes
- A lingering aftertaste that’s both complex and satisfying
The production process of Lapsang Souchong is what gives it its characteristic flavor. After plucking and withering, the tea leaves are pan-fired to stop oxidation. They are then rolled and placed in bamboo baskets, which are hung over smoking pine wood fires. This smoking process can last several hours, infusing the tea leaves with their distinctive aroma and flavor.
While traditional Lapsang Souchong is heavily smoked, there are now varieties available with varying levels of smokiness to cater to different palates:
- Traditional Lapsang Souchong: The classic, heavily smoked variety
- Zheng Shan Xiao Zhong: A lightly smoked or unsmoked version from the original production area
- Jin Jun Mei: A premium black tea from the same region, made from only the buds and with minimal or no smoking
Lapsang Souchong’s unique flavor makes it a versatile tea not just for drinking, but also in culinary applications. It’s used to add smoky notes to various dishes, from marinades and sauces to desserts. Some cocktail enthusiasts even incorporate it into smoked cocktails for a unique twist.
Conclusion
As we conclude our exploration of the most popular Chinese black teas, it’s clear that the world of these dark brews is far from monolithic. From the sophisticated elegance of Keemun to the golden richness of Yunnan Dianhong, and the bold smokiness of Lapsang Souchong, Chinese black teas offer a spectrum of flavors and experiences that cater to a wide range of palates.
At Orientaleaf, we’re passionate about sharing the wonders of Chinese tea with the world. While we specialize in teas from the Qinling Mountains, including our local green, black, and Fu teas, we also appreciate and offer select varieties from trusted suppliers across China. Our commitment to quality means that every tea we sell has been personally tasted and approved by our team.
We serve thousands of satisfied tea enthusiasts in our tea house each year, and we’re excited to share these exceptional teas with tea lovers worldwide at Orientaleaf.com.

References
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