History: Chinese black tea, also known as hong cha (红茶) in China, has a fascinating history that goes back centuries. This tea has a distinct character that has captivated tea enthusiasts over the world. Around 1640, in Tongmu Village, in the heart of the Wuyishan mountains, that this variety, considered more modest as it was less expensive and easier to store for long periods of time, came into the hands of Dutch traders based in Indonesia, who decided to bring it back to Europe. Its qualities soon made it a worldwide success.

Origins: It was long journeys to distant Tibet, among other places, that led to their discovery, almost by accident. Indeed, during these journeys, fermentation metamorphosed the fragile leaves of green harvested tea, resulting in a distinct and tasty beverage.

Did you know? Tongmu Village never stopped playing an important role in the production of great black teas, in particular through the production of the legendary Lapsang Souchong, a variety originally smoked with pine needles, now replaced for sanitary reasons by beech wood.

CHINESE BLACK TEAS