From Leaf to Cup: Six Chinese Tea Styles and How They Are Made
Black Tea | Keemun Leaves
For black tea, the leaf is withered, rolled and allowed to oxidise before drying fixes the result. The tightly rolled Keemun leaves pictured here come from Anhui. Chinese terminology calls this family hong cha, or red tea, referring to the liquor rather than the dark dry leaf. That distinction becomes especially useful when we reach the quite different family called dark tea.
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