Black Tea(Keemun Congou)

NAME:Black Tea(Keemun Congou)

Black tea is a completely fermented tea. The production for Chinese black tea mainly four procedures: Withering, Rolling, Fermenting, and Drying. Chinese black tea is mainly for export business. In 1980s', black tea as traditional Chinese commodity played the main part in world tea markets. Today, Chinese black tea is still the popular tea in the world. According to different processing methods, Chinese black tea can be detailedly sorted into three types: Souchong black tea, congou black tea and broken black tea.

The origin of Chinese black tea is Chong'An, Fujian(the city of Wuyi mountain today). In the last of 18th century, the souchong black tea was firstly created in Wuyi mountain. Following that, the congou black tea was ceated there. The manufacturing techinique of blakc tea was then spreaded to jiangsi province, then to Keemun.

Chinese black teas:
Lapsang Souchong: Originally from Mount Wuyi, Fujian Province, China. It is a black tea which is dried over burning pine, thereby developing a strong smoky flavour.
Keemun: From Qimen, Anhui Province, China, a Chinese Famous Tea.
Dian Hong: From Yunnan Province, China. Well known for dark malty teas and golden bud teas.
Ying De Hong: From Guangdong Province, China.
Ju Qiu Mei Hong: From Hu Fou district, Hangzhou City, Zhejiang Province, China.

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