China

In China, black tea is known as red tea, or hong cha. During processing, the leaves are withered, rolled or shaped, and allowed to oxidize. The process is then stopped by heating, followed by drying, with methods varying by tea style. Well-known production regions include Fujian, Yunnan, Hunan, and Hubei. Yunnan’s best-known black tea is Dian Hong, often made from large-leaf tea varieties. It is typically full-bodied and sweet, with honeyed, fruity, and malty notes. Fujian produces teas such as Zhenghe Gongfu, Tanyang, and Jin Jun Mei. Chinese black teas often display sweet, honeyed, fruity, malty, woody, and spicy notes.