• 2018 New Black Tea

    2018 New Black Tea

    2017 New Black Tea

    See What's New Below.
    See What's New Below.

Black Tea

9 Item(s)

  • Lapsang Souchong Tea
    Brewing difficulty: General Difficult Best season to taste: Summer Origin: Wuyi Mountain, Fujian Province Weight: 100g Shape: corpulent and tight strips, red brown color, and uniform luster. Liquid: the top grade is golden and golden circle inside the cup. Aroma: with obvious aroma of pine smoke. Taste: sweet fragrance like longan. Brewed tea leaves: brilliant red color, soft, tender, corpulent and thick. Recognizing: Lapsang Souchong is fumigated with pine needles or pine wood, with rich and thick aroma. It is one of the oldest kinds of tea in the world. Gongfu black tea is developed on its base. Lapsang Souchong is ideal for dishes mixed with curry and meat, so it develops into the world-famous afternoon tea in Europe. Shape: Superfine Lapsang Souchong black tea is with small bar. The first grade Souchong is with bigger bar while the second grade of Souchong is not as regular bar-shaped as the first grade, with some tea slices. Liquid: The soup is dark yellow. The top grade is with golden ring in the soup. The inferior is light, dark and turbid. Aroma: The superior smells thick and lingering aroma of pine smoke at the bottom of the cup. The inferior has slight odor of pine smoke and it is thin, short and varied. Taste: The superior tastes long and soft while the bad can make people have the choky and throat-cutting feeling. Water temperature: boiling water about 95℃. Tea sets: the purple sand teapot or small pot, and small cup to drink.
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  • Keemun Black Tea
    Brewing difficulty: General Difficulty Best season to taste: Winter Origin: Qimen, Dongzhi, Giichj, Shitai, Qian County of Anhui Province and Fuliang of Jiangxi Province. Shape: strips are long, tight and slender, black and mellow. It is "shinning like a jewel". Liquid: brilliant red and bright. Aroma: lasting fragrant aroma, exactly like the aroma of fruit, and with the fragrance of orchids and honey. Taste: mellow, thick, fresh and cool. Brewed tea leaves: tender and soft, brilliant red and bright. Recognizing: Keemun black tea's strips are tight, slender and slightly curved with revealed golden yellow tips. The buds are pretty and the color is black and mellow. The liquid is brilliant red after infusion. The brewed tea leaves are scarlet and bright. It tastes thick yet not astringent. The fake tea usually has artificial pigment, and tastes astringent and thin, and its shapes of the strips are irregular. Water temperature: around 100℃. High flush: High flushing water can make the tea leaves full-soaked under the agitating of the water to volatilize the color, aroma and the taste to full degree. Smells: Keemun black tea is recognized as one of the three most fragrant teas worldwide. The aroma is thick and lasting. You can't miss smelling the aroma if you have a cup of Keemun black tea in your hand.
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  • Yunnan Dianhong Black Tea
    Brewiny difficultly: General difficulty Best Season to taste: Summer Origin: Lincang, Baoshan, Fengqing, Xishuangbanna, Dehong, etc. in the Southern and Southwestern Yunnan Province Shape: black with luster, regular. Aroma: thick and dense. Liquid: bright red. Taste: strong. Recognizing: Yunnan black tea is one kind of famous black teas in the globe, including Yunnan gongfu black tea and Yunnan broken black tea. Yunnan gongfu black tea is traditionally exported and popular in Europe, the Middle-east countries, Japan, etc. It has an established reputation. According to tea strips, brokenness, tenderness, clarity, color, luster and other apparent factors, we can judge the quality of various types of tea. Gungfu tea with tight strips is of good quality while the top quality of broken black tea is featured with regular, lustering leaves and small particles. Processing: Yunnan black tea uses the fresh big leaves in a proper degree of tenderness as the original materials. It can generate lots of aflavin and thearubigins, so the soup is red and bright with good quality. Brewing method: Yunnan gongfu tea is suitable for pure drinking. Usually brew the tea with the purple sand teapot. The water temperature of 100℃ is proper. Mixed drinking method is appropriate for Yunnan black tea. You can add lemon, milk, etc. to relish the tea. Due to climatic reasons, Yunnan black tea is tall and corpulent with thick and stout buds. Even tea shoots grow into 5-6 leaves, they are still soft and tender, and the amount of polyphenol compounds and alkaloid contained in the tea leaves ranks first among all the tea. The picking season of Yunnan black is from middle March to middle November every year. The tea is divided into spring tea, summer tea and autumn tea according to the harvesting time.
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  • Jin Jun Mei Tea
    Brewing difficulty: Easy Best season to taste: Autumn Origin: Wuyi Mountain, Fujian Province Shape: slim and tight strips, mostly in black color, slightly golden, with little fuzz. Liquid: golden yellow, crystal and clear. Aroma: There is a natural mixed scent of flower, fruit and honey. The aroma lasts long. Taste: mellow, sweet, cool and smooth, durable alpine charm. Brewed tea leaves: golden needle-liked shape, bronze. Recognizing: Jin Junmei tea is a branch of Wuyi Lapsang tea and is also China's top grade black tea. Jin Junmei is harvested from Tombsweeping Day to Grain Rain. It selects the tips of the original Lapsang buds as original materials. Every 500 gram of Jin Junmei needs 50-80 thousand of tip buds and all is made by manual rolling and non-smoking baking. Appearance: Jin Junmei's bud and body bone are small. The dry tea is rather thin and tight. Jin Junmei is made all by manual rolling, thus the shape is slightly curved. Liquid: Mainly orange, clear and bright. The inferior is red, turbid and dark. Brewed tea leaves: fresh, bright and bronze. The inferior is red brown. Tea charm: Jin Junmei is thick, soft, mellow and smooth. It taste not bitter and astringent and is resistant to infusion while the inferior is bitter and without tea charm. Brewing method: middle-putting brewing method is proper. Water: high quality of mountain spring water or purified water is better. Water temperature: 90℃ or so. Tea sets: tall glass is better, so that you can enjoy the fragrance and the beautiful shape of the tea buds stretching in the water. Flushing: in a low-flushing way to avoid the tea soup turning turbid. Brewing times: the real Jin Junmei can be brewed for 8 times at right water temperature and in a proper flushing way.
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  • Golden Bud Jin Jun Mei Tea
    Golden Bud Jin Jun Mei Tea: is native to ecological wild tea tree of Fujian Wuyi mountain nature reserve in an altitude of 1500 meters mountain. As you know, we only do the best quality. One kilo Gold Junmei are need at least thousands of tender leaps, which are all made by master’s full hand. So its tea absolutely the best one in black tea. And its tea stem appear tight and beauty, slightly villous; It present a golden color, and with yellow, black and white. Of course, if you have a close observe, you will find the smell like fruit honey, flowers, and such comprehensive scent. If you have a taste, you must could find its sweet and refreshing. After stretching, buds tender, presenting bronze-colored, fairly fantasy. And also its packing concise and noble, beauty and elegant of course, suitable for every situation. It is a kind of Lapsang Souchong in black tea. Gold Junmei tea is native to Paulownia Wuyishan city Fujian province. As its tea making procedure are all made by hand, and per 500 g of its tea are at least collect from thousands of tender tips, picking originally small kind of fresh buds in the Wuyi mountain nature preserve, and then through a series of complex wilting, wave processing steps such as green, fermentation, rolling to be completed, so its very precious. Gold Junmei tea is a rare treasure in tea, which appearance is fairly tiny and close, accompanied by golden tea cloth. And its tea soup looked as golden color, rich, clear, transparent and no acerbity feeling. After brewing, its tea leaves stretched naturally, and its color present bronze. Having a close watch, you may find the tea is oil embellish luster, uniform but not finely. At the same time, Gold Junmei tea has the role of Refreshing, eliminating exhausted, diuresis, anti-inflammatory sterilization, and detoxification. Of course, our tea packing are also very concise and noble. We believe this will be best present for festival or relatives.
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  • Darjeeling Black Tea TGFOP1
    This is a black tea with whole and even-sized leaves, and a scattering of golden leaves. It comes from the very beautiful garden of Puttabong, which enjoys an international reputation. This Darjeeling estate dates to 1848. Its first seedlings were probably brought back by Robert Fortune himself from one of his expeditions to China. After standing, this tea is a light orange color, its taste woody and mild. It can be enjoyed at any time of the day and is best drunk plain. Water: 185?F (85?C) Steeping time: four minutes
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  • Broken Black Tea
    Brewing difficulty: Easy Best season to taste: Autumn Origin: Xishuqngbanna in Yunnan Province, Wuyi Mountain in Fujian Province, Hainan Province and other places Shape: dry tea is granular and tight, dark brown. Liquid: brilliant red. Aroma: sharp and thick. Taste: strong and tasty. Brewed tea leaves: scarlet. Weight: 100 g (3.53 oz) Recognizing: The real broken tea is granular, black and lustering, and featured with stout and regular particles, red and concentrated liquid, and fresh and cool aroma. Amount of tea: compared with other tea, the amount of tea is rather small in limited infusions. Brewing method: the broken black tea can be added with lemon, apple and kumquat to mix. It has a distinctive flavor.
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  • Litchi Chinensis Black Tea
    Lizhi Black tea is a black tea scented with the juices from litchis, one of Chinas most popular fruits, which give a sharp, almost citric, flavor: It may be enjoyed alone at any time of the day or evening. The Litchi Chinensis Black Tea, is from Guangodong Province in China, also know as Lychee Black Tea. It is treated with the juice from the lichee fruit, which yields a wonderful and sweet fragrance. Lichee black tea can also be enjoyed chilled.
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  • Assam Black Tea TGFOP
    Production of Assam Black Tea After the tea leaves are picked and weighed, they go through a process of withering, rolling, drying, and sifting to become tea. 1 The leaves are spread out on long trays so that the air can circulate around them and remove any moisture. 2 An orthodox rolling machine lightly breaks the leaves. This also exposes the inside of the leaves to air. 3 Broken leaves are laid out to "ferment" or "oxidize." The exposure to oxygen will activate the enzymes to change the flavor. 4 As the leaves dry they change from rusty brown to black. 5 The CTC machine cuts and tears the leaves into small fragments. The larger cuts are used for loose leaf tea whereas the smaller particles are more suitable for tea bags.
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