There are over a dozen main varieties of Chinese black tea, with dozens of finer sub-varieties. Well-known types of Chinese black tea include Lapsang Souchong, Qihong, Dianhong, Yingde Black Tea, and Minhong.
Types of Chinese Black Tea
A Gongfu black tea produced in the Lancang River region of Yunnan, commonly referred to as Dianhong, Yunnan Black Tea, or Dianhong Gongfu tea.
Listed among China’s Top Ten Famous Teas and also one of the most renowned black teas in China.
Also known as Bohea or Lapsang, produced in the Tongmu Guan area of Fujian Province, and hailed as the progenitor of black tea.
Yingde Gongfu black tea, produced in Yingde City, Guangdong Province, belongs to the fully fermented black tea category.
Zhenghe Gongfu black tea is made primarily from Zhenghe Da Bai (Large White) tea leaves, known for its abundance of pekoe, rich flavor, full-bodied taste, and lingering aroma.
Tanyang Gongfu tea is a Fujian-style black tea characterized by its tightly knotted, slender, and straight appearance, with a pitch-black color accented by golden hairs.
Yingde Gongfu black tea, produced in Yingde City, Guangdong Province, belongs to the fully fermented black tea category.
Yihong Gongfu is produced in Hubei, with primary production areas including Hefeng, Changyang, Enshi, and Yichang counties.
Characterized by its slender, tightly curved strips that resemble hooks, it brews into a fragrant infusion with a crimson hue reminiscent of red plum blossoms.
Includes Dianhong, Qimen Black Tea, Ninghong, Yihong, Chuanhong, Huhong, Minhong, Yuehong, Jiangsu Black Tea, and Yuehong, among others.