Historically, black tea has not been popular in China, but these preferences have started to change recently with the popularity of Jin Jun Mei and other Chinese gongfu-style black teas. Though produced in many regions, there are three famous provinces for black tea in China: Anhui (Keemun), Fujian, and Yunnan. What we call “black tea” the Chinese call “hong cha”, which translates as “red tea.” “Hong cha” and “black tea” are synonymous even though they don’t translate.
Anhui Province is the home of Qimen tea (often spelled “Keemun”). Qimen teas have a dark, chocolate, earthy characteristic with a thick, textured body. The smaller leaf varieties are great as breakfast teas and the larger leaf gongfu styles can offer softer and more nuanced features.
