Chinese Black Tea
Explore Chinese black tea from Wuyi and Yunnan, with profiles ranging from honeyed fruit and floral sweetness to deeper sun-dried character, selected for smooth texture, layered aroma and repeated infusions.
Craft
Black tea is fully oxidized.
After withering, the leaves are rolled to bruise their structure and expose internal compounds to oxygen.
This enzymatic oxidation transforms the leaf and develops black tea's deep red liquor, sweet aroma, and smooth, full-bodied taste. Once oxidation is complete, the leaves are dried to stabilize the flavor.
The result can range from honeyed and fruity to malty, cocoa-like, or gently woody.
Harvest
At Yunsho, our black teas are selected from spring-harvested leaves, when the plants return to active growth after winter dormancy. These tender yet developed leaves can produce a fragrant, full-bodied cup after oxidation.
Among our collection is a distinctive wild forest sun-dried black tea, made from leaves gathered in a forested growing environment in Yunnan. Its sun-drying process and mature leaf character create a layered profile with fruit, honey, wood, and lingering sweetness.
FAQs
What makes black tea distinctive?
Black tea is fully oxidized, creating the deep color, rounded body, and sweet aroma associated with the style. Depending on origin and processing, the cup can show honey, malt, fruit, cocoa, or gentle woody notes. It naturally contains caffeine, and strength can be adjusted with leaf amount, water temperature, and steeping time.
Can I add milk, sugar, or lemon to black tea?
Absolutely. Black tea is one of the most versatile tea styles. Add warm milk for a richer cup, a slice of lemon for brightness, or a touch of honey if you prefer extra sweetness. Our whole-leaf black teas are also designed to be enjoyed plain, where their natural honeyed, fruity, or malty notes are easiest to notice.
What kind of teaware is best for brewing black tea?
We recommend a gaiwan or a porcelain teapot. Porcelain makes it easy to appreciate black tea's aroma and sweetness. A small clay teapot can also work well for a rounder, fuller style. For Western-style brewing, a larger porcelain pot with a strainer is practical. Separate the leaves from the water after steeping to help control bitterness.
What should I keep in mind when brewing and storing black tea?
Black tea contains caffeine, so if you are caffeine-sensitive, consider a smaller serving or an earlier drinking time. We generally recommend water around 85–95°C (185–203°F), adjusting to the tea and your taste. Store the leaves in an airtight container in a cool, dry place away from light, moisture, and strong odors.
