Tea Types
/hong-CHAH/
Fully oxidised tea — bold, brisk, the most globally exported style of all.
The Chinese call it 'red tea' (hong cha) for its copper liquor. Most black tea today comes from India, Sri Lanka, Kenya and China. Famous styles range from the muscatel of Darjeeling to the malty depth of Assam to the smoky pine of Lapsang.
From the Journal
We travel to the first-flush gardens of West Bengal to meet the hands behind the world's most delicate black tea.
by Sameera
Until 1869, Sri Lanka grew coffee. A fungal blight killed every plant on the island. The British replanted with tea — and one of the world's great tea regions was born.
by Sameera
The largest tea-growing region in the world produces 700 million kilos a year. Inside the Indian floodplain that fills your morning mug.
by Sameera
Kenya is the world's largest exporter of black tea — and almost no one outside the trade can name a single Kenyan estate. A look at tea's most under-recognised power.
by Sameera
The Tea List dispatch
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