Alright, let’s talk about this black Chinese tea thing. I don’t know all them fancy words, but I know what I likes, ya know? They call it “black tea” over here, but back where I come from, some folks say it’s “red tea” ‘cause of that reddish color when you make it. Don’t matter to me, long as it tastes good, right?

Now, this tea, it ain’t just one kind, oh no. There’s a whole bunch of ‘em. They got names like Keemun and Lapsang Souchong. Sounds all fancy, but it’s just tea, you know? Some places, they call the real dark stuff “hei cha”, which I guess means “dark tea”. That’s the stuff that’s been aged, like that Pu-erh tea everyone talks about. That stuff’s supposed to be good for ya, but I just drink it ‘cause I like the taste.

This Pu-erh, that’s a special one. It’s fermented, they say. Means they let it sit around for a while, kinda like letting dough rise for bread, I guess. Makes it taste different, earthy like, you know? Not everyone likes it, but I do. It warms you up from the inside out.

• Keemun: This one’s kinda fruity, they say. I don’t know about fruit, but it’s smooth and don’t bite your tongue.
• Lapsang Souchong: Now this one’s got a smoky taste. Reminds me of sittin’ by the fire on a cold night. Some folks say it smells like a barn, but I like it.
• Pu-erh: Like I said, this one’s aged and earthy. Good for your stomach, some folks say, but I just drink it ‘cause it tastes good.

When you’re buying this tea, seems like they got two names for most of ‘em. One’s where it comes from, and the other is what the leaves look like, I reckon. Confuses me sometimes, but I just point at what I want and hope for the best.

I heard some places sell real good tea, the “finest” they call it. Don’t know about that “finest” business, but I do know good tea when I taste it. It should be strong, but not bitter, you know? And it should smell good too. Like sunshine and dirt, if that makes any sense.

Making this tea ain’t hard neither. Just boil some water, put some leaves in a pot, and pour the water over ‘em. Let it sit for a bit, then pour it out. Don’t let it sit too long, or it gets bitter. And don’t use water that’s too hot, or it burns the leaves. You gotta find the sweet spot, just like everything else in life.

I drink this tea every day, morning and night. It wakes me up in the morning and helps me sleep at night. It warms me up in the winter and cools me down in the summer. It’s just good stuff, ya know? Don’t need nothin’ fancy, just a good cup of tea.

So there you have it, that’s what I know about black Chinese tea. It ain’t much, but it’s the truth. It’s a good drink, and it’s been around for a long time. Folks been drinkin’ it for hundreds of years, I reckon, and they’ll keep on drinkin’ it for hundreds more. ‘Cause it’s just plain good.

And don’t go thinkin’ you need a lot of money to enjoy good tea. I get mine from the local store, and it tastes just fine. It’s not about the price, it’s about the taste. And the warmth it gives ya, inside and out. That’s what matters.

So next time you’re lookin’ for somethin’ warm to drink, give this black Chinese tea a try. You might just like it. And if you don’t, well, more for me, I guess. But I bet you will. It’s good stuff, I tell ya. Good, honest tea.

Tags: black chinese tea, keemun, lapsang souchong, pu-erh, chinese tea, red tea, hei cha, tea benefits, tea brewing