Black tea is the most oxidised of all teas — fully fermented, which is what gives it that deep colour, rich body and malty-sweet warmth.

One quirk worth knowing: in China, black tea is called hong cha — "red tea" — after the reddish colour of the brew, not the leaf. So Chinese "red tea" and Western "black tea" are the same thing. Ours is the real, single-origin Chinese kind, a world away from the blended dust in most tea bags.

China's great black teas each come from their own corner of the country:

• Wu-Yi, Fujian — the birthplace of black tea itself. Home of Lapsang Souchong and Jin Jun Mei.
• Yunnan — big-leaf, ancient-tree country. Home of Dian Hong ("Yunnan red"), all honey and gold.
• Keemun, Anhui — one of the world's three great aromatic black teas.
• High-mountain Fujian — newer, floral, refined.

Different mountains, different characters — half the fun is tasting your way around them.

Where to start:

• Lapsang Souchong — the original black tea, smoked over pinewood. Bold, smoky, unforgettable. Also in an unsmoked version.
• Jin Jun Mei (Golden Eyebrow) — a modern legend, made from tiny golden buds. Rare, refined, collector-loved.
• Keemun — one of the world's top three black teas, with its famous "Keemun fragrance".
• Yunnan Golden Tip Dian Hong — golden-furred tips, smooth and honey-sweet.

We deliberately focus on the higher end of the quality range — our High grade is comparable to what some other sellers list as their top grade.

• Downy white tips on Snow White Bouquet indicate young, tender leaf — and it's the best-tasting tea in this collection.
• Grades (High / Premium / Exclusive) reflect leaf quality and scenting.
• New-season stock, chosen by professional tasters, stored refrigerated to hold freshness.

If you're buying jasmine tea to actually taste the jasmine — not just a hint of it — grade matters more than quantity.

Lapsang Souchong is the one black tea people never forget — and we carry it both ways.

• Smoked — the traditional style, dried over pine, with that famous campfire-and-pine aroma. Wonderful with rich food.
• Unsmoked — the same Wu-Yi tea without the smoke, letting its natural flower-and-date sweetness shine.

Yes — black tea gets pressed into cakes too.

Our Dian Hong cakes are made from Yunnan Gu Shu (old-tree) leaf, pressed to save space and age gracefully, gaining a mellow, pu-erh-like smoothness over time. Try the premium cake, the 2017 Gu Shu cake, or the handy petite cake.

For everyday and easy-drinking:

• Lychee Black Tea — Ceylon black scented with sweet lychee.
• Earl Grey — the classic, with bergamot citrus.
• English Breakfast — a proper morning cup.
• Chrysanthemum Black Tea — a blooming tea that opens into a flower in the pot; lovely for guests.

Black tea is fully oxidised but still made from the same leaf as green and white tea, so it keeps its own share of natural antioxidants. We'll leave the bigger health claims to others — it earns its place by tasting good.

On caffeine: black tea is the strongest of the true teas, generally the highest in caffeine — though still usually less than a coffee. A good morning or afternoon cup; lighter drinkers can keep steeps short.

Love bold and distinctive? Lapsang Souchong (smoked).

Want something rare and refined? Jin Jun Mei or Keemun.

Prefer smooth, honey-sweet and easy? Dian Hong.

After an everyday cup, maybe with milk? Keemun, Earl Grey or English Breakfast.

Something for the collection? A Dian Hong cake.

Is Chinese black tea the same as "red tea"?

Yes — China calls it hong cha (red tea) after the colour of the brew. Same tea, different name.

Does black tea have a lot of caffeine?

It's the highest of the true teas, but usually still less than coffee. Keep steeps short if you're sensitive.

Can you add milk?

Some suit it beautifully — Keemun, Earl Grey and English Breakfast all take milk well. The finer single-origin teas (Jin Jun Mei, Dian Hong) are best enjoyed straight.

How do I brew black tea?

Hotter water than green or white — near boiling — and don't over-steep. Each product page has exact guidance.