Chinese Black Tea

Black tea was once the least common desired tea amongst the Chinese which was why it was exported and became more popular in the West. Chinese black tea preserves its flavours for many years and also carries a heavy fragrance that differentiates itself from white tea or green tea. The most well-known black teas are Qi Hong, Dian Hong and Ying Hong, hong meaning “Red”. Black tea is commonly known to the Chinese as “hong cha” – Red Tea because of the reddish colour of the infused liquid. Black tea in China is mostly known for its therapeutic benefits, where one would have unlikely chance with cardiovascular disease or other worsening illnesses.

Many traditional Chinese believed that black  tea rids the body of fatness consumed during the winter season and does not deprive you from sleep as it contains less caffeine than green tea. It also allows the longevity of life, providing strong bones and enhances blood vessel elasticity and strength. In China tea is often served before 4pm and many do not drink tea straight after a meal as it is believed that it interferes with the digestion of food. Therefore drinking tea is usually served one hour after eating.