Silk Road Teas blackTea

Black Tea

Aromatic, naturally sweet, soft, smooth and full bodied, fruity, hints of smoke, bergamot, malt and chocolate are all descriptions we hear about the taste of our Chinese black teas. These blacks are fragrant, delicious and very high quality. Given that the Chinese prefer their black teas unblended and unscented, our blacks reflect this. They are made with a lighter touch in the oxidizing step to preserve the nuanced tastes and natural sweetness of the varietals.

We source our black teas in various provinces and their body, strength, aroma and flavor depend on the bush varietal, the harvest time, elevation of the farm, farming methods, and, finally, oxidation. Each of the provinces produces unusual, high-quality varieties that can be limited in quantity and, increasingly, competitively sought after. We proudly offer some of this year's harvest to you.

For its part, Fujian contributes wonderfully sweet and malty blacks such as Golden Monkey, Congou and Imperial Red. Our offerings from Yunnan are made with thick, soft leaves and rich golden buds and, in cases, long leaves, needle shaped, with peppery flavors and brilliant, brown-red cup colors. From Anhui, we offer top grades of distinctive Keemuns which are easily identified by their subtle smoky aroma and intense flavor. Known as "hong cha" or red tea in China due to its signature red cup color, these teas are fully oxidized and offer a satisfying, nuanced cup of "black tea" elsewhere in the world.