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Black China Tea

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Grey's Teas Store | Black Tea | Black China Tea

China Keemun Teas

China's Keemun teas are said to be ideal with toast and marmalade at breakfast and with spicy food. The larger leaf, fuller bodied keemuns may be drunk with milk. Keemun teas are produced in Anhui Province and are known as the 'burgundy of teas' as they do have good body and a winey character. They are 'gongfu' teas in that they are traditionally made with great skill to ensure that the leaves are not broken and are rolled into long wiry leaves.

China Lapsang Souchong Teas

Lapsang Souchong teas, from Fujian Province, are famous for having been smoked over pinewood fires to create an unmistakeably smoky, if not tarry tea that is a great love of many tea drinkers. Its distinctive taste and aroma make it a favourite for tea blenders to add to their blends and it is a key constituent of our Good Afternoon blend.

China Black Yunnan Teas

Tea bushes in Yunnan Province may well be native to the area although tea has been produced here for around 1700 years. These bushes produce thick soft buds. The leaf produces a popular, slightly sweet tea that may be taken with milk.

China Black Rose Congou

This traditional China tea is produced by layering freshly picked rose petals with black tea...

China Golden Leaf

Golden Leaf is just that: pure golden tips that have a fabulous aromatic applelyness. Brew for eight minutes to create a wonderfully rich, medium bodied cup...

Golden Monkey

A most attractive smooth yet full bodied tea from Fujian Province. It has beautifully twisted golden tipped leaves giving a deep bronze colour in the cup...

A little about: Black China Tea

China tea (or Chinese tea) have amongst the longest tea making history in the world. Tea has been cultivated there for over two thousand years. The word 'tea' is derived from the Chinese 'Cha' from which the Indian 'Chai' also originates. The East India Company first brought Chinese tea to England from Canton in 1684.

China Black Tea known best in the West

In China, only green teas are drunk but black teas are produced by fermentation, or oxidisation, of the withered leaves, black tea was originally developed to prolong the life of tea intended for export. It is these teas that we in the West generally know and love best. Chinese teas are low in tannin and are therefore ideal afternoon and evening teas.

There is much secrecy in the making of Chinese tea and great skill is used by the co-operatives in blending teas from several gardens to ensure consistency in quality no matter what the prevailing climatic conditions.

The Tea Provinces

Yunnan, known as the 'mocha of tea' is produced in the high plateaux of south west China. This is the only chinese tea that should be drunk with milk.

Keemun is from Anhui province, around the mountain of Huang Shan and is the most famous China black tea. It is known as the 'Burgundy of teas' and was Britain's favourite tea in the eighteenth century. This is a remote area of rocky peaks, ancient pine trees, clear mountain springs and swirling mists a 'sea of clouds' creating a humidity so special for the growing of their unique teas.

Some extremely rare and expensive chinese teas are produced in the mountainous regions of Sichuan (Szechwan) and Jiangsu.

Fujian Province is renown for its distinctive Lapsang Souchong teas in which larger leaves, souchong, are smoked over pinewood fires to give an unmistakably tarry taste which many tea drinkers find becomes their favourite tea. Lapsang Souchong is a constituent of our Afternoon Blend and gives it a distinct and moreish character.

Guangdong province is well known for the production of traditional scented teas such as Jasmine, Rose Congou, Osmanthus and Lychee Congou.

Chinese black tea is always whole leaf - use one teaspoon per cup, freshly boiled water and allow about five minutes to infuse.