Black Tea

Black tea, often referred to as "red tea" (红茶) in East Asia, undergoes a process of oxidation that creates very distinct aromatics.  

Although tea consumption dates back thousands of years, at least to the Han Dynasty (2nd century BCE), black tea is a relatively recent development. Records indicate the production of Lapsang Souchong (正山小种, or Zhenshan Xiaozhong) began in the 17th century, while Keemun Black (祁门红茶, or Qimen Hong Cha) emerged in the 19th century.  The glorious teas of the Himalayas are also a creation of the past 200 years.

By volume, black tea is the most widely consumed type of tea in the Western world, frequently enjoyed in tea bags or as ready-to-drink bottled beverages. The variations in black tea—shaped by factors such as origin, harvest time, cultivars, and artisanal processing techniques—result in a remarkable diversity of aromas, textures, and appearances.