In China, black teas are known as Hong Cha �red tea� referring to the deep, golden red hue of high quality, fully oxidized leaf and its brilliant infusion. Though not as common in China as green tea, black tea originated in that ancient land and the distinctive flavors of its famous black tea growing regions are still sought after by connoisseurs. Teas such as Anhui Province�s Keemun (the original �English Breakfast�) and Fujian�s Bohea were among the earliest exported to Europe.
Chinese black teas vary broadly in varietal, processing style and flavor. In general, they are made from whole, unbroken leaf and have less astringency than South Asian black teas. They can range anywhere from toasted, cocoa and floral, rose-like aromas (typical of Keemuns) to rich, buttery, earthy flavors (typical of Yunnans).