Black Tea
Fully oxidized and rich in character, Chinese black tea (hong cha) is known for its depth and warmth. Unlike the astringent black teas of other regions, Chinese hong cha tends toward sweetness.
The Warmth of Full Oxidation
Fully oxidized and rich in character, Chinese black tea tends toward sweetness rather than astringency. Warm, malty, and deeply satisfying.
Quiet Questions
What is black tea?
Black tea (known as Hong Cha, or Red Tea, in China) is a fully oxidized tea. After withering, the leaves are rolled and fully oxidized before firing, creating a rich, warm character. Chinese black teas tend toward sweetness — malty, honeyed, with notes of dried fruit — rather than the astringency found in some other black teas.
Is black tea caffeinated?
Yes, black tea generally contains the most caffeine among traditional Chinese tea types — typically 40–70mg per cup. However, Chinese black teas tend to have a gentler caffeine release compared to other black teas, providing sustained alertness without the jitters often associated with coffee.
How long to steep black tea?
Use water at 95°C and steep for 2–3 minutes with 5g of leaf per cup. Chinese black teas are more forgiving than delicate green teas and can handle slightly longer steeping without becoming bitter. With the gongfu method, start at 30 seconds and re-steep 2–3 times.
Is black tea good for you?
Black tea contains beneficial compounds including theaflavins and thearubigins, which form during oxidation. Many people find the ritual of drinking black tea — particularly roasted Chinese varieties — to be warming and grounding. Its full body makes it a comforting companion on slower mornings.
