- See also Black tea at Wikipedia.
Generally, unblended black teas are named after the region in which they are produced. Often, different regions are known for producing teas with characteristic flavors.
|Tea||Hanzi||English||Origin||Source city||Source region||Source country||Description|
|Tanyang Gongfu||坦||Tanyang||Fujian Province||China||The king of the Fujian Artisan Red Teas. One of the three Famous Fujian Reds.|
|Zhenghe Gongfu||政||Zhenghe County||Fujian Province||One of the three Famous Fujian Reds, with a slight honey flavor.|
|Bailin Gongfu白琳功夫||白||Bailin||Fujian Province||One of the three Famous Fujian Reds.|
|Zhengshan xiaozhong (Lapsang souchong)||正||Mount Wuyi||FujianProvince||Dried over burning pine, thereby developing a strong smoky flavour.|
|Yin Junmei||银||Silver Steed Eyebrow||Mount Wuyi||Fujian Province||A higher grade version of Zhengshan xiaozhong (aka. Lapsang Souchong)|
|Jin Junmei||金||Golden Steed Eyebrow||Mount Wuyi||Fujian Province||One of the highest grade red teas in mainland China.|
|Keemun (Qimen Hong)||祁||Qimen||Anhui Province||China Famous Tea. The aroma of tea is fruity, with hints of pine, dried plum and floweriness.|
|Dian Hong||滇||Yunnan Province||Well known for dark malty teas and golden bud teas.|
|Ying De Hong||英||Guangdong Province||The tea has a cocoa-like aroma and a sweet aftertaste, one can find a peppery note.|
|Jiu Qu Hong Mei||九||"Nine Winding Red Plum"||Hu Fou district||Hangzhou||Zhejiang Province||This tea is characterised by tight fishhook-like leaves with a lustrous black color. The infusion is brightly reddish and has a long smooth aftertaste.|
|Sun Moon Lake||英||Sun Moon Lake||Nantou County||Taiwan||Honey rich tones, sweet osmanthus, cinnamon and peppermint.|
|Tibeti||藏||Ya'an||Sichuan Province||A unique tea that can also be called brick tea; it is well known as "Tibetan tea" for centuries.|
|Assam||Assam||India||Full bodied, strong and distinctively malty tea from the lowlands of Assam.It is the highest produced tea in the world|
|Darjeeling||West Bengal||Thin bodied, floral and fruity tea from Darjeeling with defining muscatel tones. Today often processed as a mixture of black, green and oolong elements, though still classed as black. Many consider it to be the best black tea in the world, because of its unique spice.|
|Nilgiri||Tamil Nadu||Intensely aromatic, strong, and fragrant tea from the Nilgiri Hills of Karnataka, Kerala and Tamil Nadu.|
|Ceylon||Sri Lanka||It is grown on numerous estates which vary in altitude and taste. High grown tea is honey golden liquor and light. These teas are perfectly rounded. Low grown teas are a burgundy brown liquor and stronger. Mid Grown teas are strong, rich and full-bodied. Commonely pure Ceylon tea blends are considered as the finest and the best black teas in the world because of its colour, aroma and taste.|
- Kenyan from Africa, similar to Assam.
- Vietnamese from Vietnam, similar to some cheaper Yunnan teas, with a pleasant and sweet aroma but a more bodied and darker brew; unlike teas from Nepal or Darjeeling.
- Nepalese from uplands of Nepal. Somewhat similar to higher grades of Darjeeling.
- Turkish (Çay) from Rize Province on the eastern Black Sea] coast of Turkey, that is crystal clear and mahogany in colour. Prepared in a samovar or a çaydanlık, it can be served strong ("koyu" dark) or weak ("açık" light), in small glasses with or without sugar.
- Thai tea from Thailand
- Azerbaijani tea from Azerbaijan, Caucasus.
- Georgian tea from Caucasus in Georgia, Caucasus.
- Krasnodar tea from Caucasus in Russia
- Sumatra tea from Indonesia, similar to Java tea.
- Cameron tea from the Cameron Highlands in Malaysia;
- Guatemalan tea from Chirrepec, Coban, Alta Verapaz, a blend of Assam and China Type.
- Iranian Tea from the mountaineous Gilan and Mazandaran provinces, with a strong and peculiar aroma. Usually taken with quite a lot of sugar.
| This page uses content from Wikipedia. The original article was at Black tea.|
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