We call them "black teas", but in China they are known by the name "Hong Cha", meaning "red teas", because of the tawny colour taken by the leaves during infusion. They first appeared in China later than their green counterparts (at the end of the 16 th century) following the economic boom which resulted from the start of exportation.
Emerging mostly from the Anhui, Yunnan and Fujian provinces, these Chinese black teas offer an incredible and diverse palette of flavours which are not to be missed.