Chinese Black Tea
- Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas.
- Brewing: Generally, 2.25 grams of tea per 180 ml of water, or about a teaspoon of black tea per cup, should be used. Black teas should be prepared with boiling water and steeped for 3 to 4 minutes. Black teas that will be served with milk or lemon should be steeped a little longer, 4-5 minutes.
varieties of Chinese black teas
1. Lapsang Souchong : originally from Mount Wuyi, Fujian Province, China. It is a black tea which is dried over burning pine, thereby developing a strong smoky flavour.
2. Keemun : from Qimen, Anhui Province, China, a Chinese Famous Tea.
3. Dian Hong : from Yunnan Province, China. Well known for dark malty teas and golden bud teas.
4. Ying De Hong : from Guangdong Province, China.
5. Ju Qiu Mei Hong: from Hu Fou district, Hangzhou City, Zhejiang Province, China.