Chinese Black Tea
Chinese black tea can be floral, fruity, honeyed or sun-warmed, depending on origin and processing. This collection includes balanced Yunnan Black Tea, Wild Forest Sun-Dried Black Tea with rustic floral and ripe-fruit character, and Feizi Xiao Wuyi Black Tea with lychee-like aroma and honeyed sweetness. These teas produce bright red to amber liquor and are approachable in both gongfu and Western-style brewing. Compare Yunnan’s rounded sweetness with Wuyi’s vivid fruit fragrance and the expressive character of sun-dried tea.
Craft
Black tea is fully oxidized.
After withering, the leaves are rolled to rupture their cell walls,
exposing the internal compounds to oxygen.
This initiates enzymatic oxidation, transforming the tea's catechins into theaflavins,
thearubigins, and theabrownins — the source of black tea's deep red color,
sweet aroma, and smooth, full-bodied
taste. Once oxidation is complete, the leaves are dried to lock in the flavor.
The result is a tea that is warm, rich, and completely free of the grassy notes found in green tea.
Harvest
At yunsho, our black teas are made exclusively from spring-harvested leaves
— plucked when the tea plants are at their most vibrant after a winter of rest.
Spring harvesting naturally avoids the pest pressure of summer,
meaning no pesticides are needed. The leaves are tender yet well-developed,
rich in the polyphenols and aromatic compounds essentialfor a full, flavorful oxidation.
Among our collection is a truly special tea: wild sun-dried black tea.
Its leaves come from ancient tea trees growing untended in the wild
— no plantations, no irrigation, no human intervention.
These trees are decades, sometimes centuries old,
their deep roots drawing minerals fromthe forest floor.
They live in complete harmony with the surrounding ecology,
shaded by native trees and nourished by the natural cycle of the mountain.
Each leaf carries the taste of the wild — complex, untamed, and irreplaceable.
FAQs
What are the health benefits of black tea?
The theaflavins produced during oxidation are linked to positive cardiovascular effects. Black tea is gentle on the stomach; its
warmth creates a protective, comforting sensation. The synergy of caffeine and theaflavins provides steady, sustained energy without the jitters that coffee can cause. A cup of black tea on a cool morning is warmth in liquid form, for both body and mind.
Can I add milk, sugar, or lemon to black tea?
Absolutely. Black tea is the most blending-friendly of all tea types. Add warm milk for a silky latte, a slice of lemon for a refreshing twist, or a touch of honey to highlight its natural sweetness. That said, our whole-leaf black tea is rich and full-bodied on its own — enjoy it pure to fully appreciate its honeyed aroma and smooth finish.
What kind of teaware is best for brewing black tea?
We recommend a gaiwan or a porcelain teapot. Porcelain faithfully preserves black tea's honeyed aroma and sweet character. For a richer, rounder taste, a small Yixing clay teapot helps draw out deeper flavors with its heat retention. For Western-style brewing, a large porcelain pot with a strainer works well. Whatever the vessel, we recommend separating the leaves from the water after steeping to avoid bitterness.
What should I keep in mind when drinking black tea?
Black tea contains a moderate amount of caffeine, so we suggest avoiding large quantities on an empty stomach. If you are
caffeine-sensitive, limit consumption later in the day. The ideal brewing temperature is 85–95°C (185–203°F) — excessively high heat may bring out a sour note. After opening, store the leaves in an airtight
container in a cool, dry place, away from strong odors such as spices or coffee.
