China Black Tea
China black teas are commonly referred to as Congou and also referred to by the Chinese as Hongcha or Red tea. Black tea is produced in all the tea growing provinces in China, but the most famous black teas are Keemun (first introduced in the Qimen county in Anhui province) and Yunnan from the Yunnan province which is, geographically somewhat close to Assam region of India. This region is said to be where tea was first discovered. Keemun teas are considered one of the top black teas from China and only a certain varietal is used for its manufacture. Produced in the Qimen County in Anhui (Anhwei) province of China, Keemun teas are referred to as the Burgundy of teas. The leaves are very evenly sized and are black like asphalt. A special hybrid of Camillea Sinensis which lends itself to a very uniform twist in the leaf style is cultivated to produce this excellent tea. Keemun is the most prominent ingredient in English Breakfast tea. Keemun should be easy to recognize for this characteristic. In the cup, it produces a deep wine color similar to Burgundy. The best varieties of Keemun teas are Keemun Mao Feng and Keemun Hao Ya. Recommended brewing time is 5 minutes at 212 degrees. Yunnan (Dianhong in Chinese) Yunnan province in China is very close to Assam province in India. This region is where the original species of Camillea Sinensis is said to have been discovered. The similarities between Yunnan tea leaves and Assam tea leaves are many, but the most significant is the broad leaf characteristic of this cultivar. Yunnan province produces more Black tea than any other region in China. Yunnan teas are recognized by the amber colored buds (Golden Tips) mixed with the dark brown dried leaves. Preparation : 2 grams in 6 ounces water at 200 - 212 F for 5 minutes. For strong tea use 3 grams. A second infusion may be possible in the case of Yunnan teas, but the intensity of flavor will be reduced.