What does black tea mean?
Black tea manufacture includes an extensive oxidation stage before drying. In Chinese it is called hongcha, written 红茶, literally “red tea.” The Chinese term 黑茶 (heicha) instead refers to dark tea.
Oxidation during black tea making should not be confused with the microbial post-fermentation discussed in dark tea manufacture.
Read the packet
Start with the exact tea name, the stated origin and any processing description. Individual English guides are available:
- Zhengshan Xiaozhong explains smoked and unsmoked wording and the name Lapsang Souchong.
- Keemun Gongfu explains traditional refined Keemun and separates its original brewing methods.
- Jin Jun Mei covers the bud black tea, its name, buying questions and preparation methods.
Keep an origin claim separate from a grade or a tasting description. A seller’s “premium” wording does not replace the product details you need to compare packets.
Choose your next cup
Explore regional Gongfu styles: Dianhong Gongfu, Tanyang Gongfu, Bailin Gongfu, Zhenghe Gongfu, Ninghong Gongfu, Yihong Gongfu. Each keeps its original recipe and image conditions separate.
Select the named tea first, then choose a method for your vessel. The Xiaozhong glass method and the Jin Jun Mei short-infusion gaiwan method have different conditions. Their times cannot be swapped while keeping the other measurements unchanged.
For a removable basket or ordinary mug, read brewing without a gaiwan. For a disappointing result, use first-cup troubleshooting.
Common question
Is all Chinese black tea smoky?
No. “Black tea” is a processing category, not a promise of smoke flavour. For Xiaozhong in particular, check the smoked or unsmoked description instead of deciding from the category name alone.
About this overview
Overview checked 16 October 2026. This page explains category names and reading choices; it does not assess a particular packet or report a TeaPlain brewing test. Individual English guides below have their own editorial notes and preparation conditions.
