Black Tea
The origins of Chinese Black Tea trace back to the 16th century in Fujian's Wuyi Mountains, home to the world’s first loose leaf black tea. Chinese black tea comes in a variety of types, including Lapsang Souchong and Gongfu black tea, with distinctions between small-leaf and large-leaf varieties, as well as regional differences. The grading of loose leaf Chinese black tea is complex, and it's often difficult to determine quality just from the product name alone.
At iTeaworld, we understand that the unique charm of Chinese black tea lies in its nuanced flavors, best appreciated when enjoyed plain, rather than mixed. Our goal is to help you navigate the grading system and classification of Chinese black tea. Our selection focuses on three key dimensions: picking grade, core production areas, and tea tree material. Higher picking grades result in loose leaf black teas with more sweetness, freshness, and less bitterness. Core production areas, such as those for Yingde black tea and Yunnan black tea, influenced by traditional techniques, offer loose leaf black teas with richer layers of flavor, supported by superior climate conditions and tea-making craftsmanship.
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