China black teas

Anhui province, in east central China, is well known for its Keemun teas. These rich, full bodied teas have been a staple for centuries and may have been the first teas introduced to Europe. Empire Keemun bears a striking similarity to the best English Breakfast blends of today; probably not a coincidence!
Yunnan province, in southwest China bordering Myanmar and east of the Assam region in India, is noted for its distinctive, earthy teas. Yunnan teas can be enjoyed fresh, or after a lengthy aging process which converts the tea into their well known Puerh tea. Puerh tea is available loose and pressed into small nests (Tuo Cha). Puerh teas are known for their earthy scent, smooth flavor, and tolerance for long infusion times.
Fujian province, along the Pacific coast adjacent to Taiwan, produces a wide variety of teas including black, green, and a variety of oolong teas. Bailin Gongfu is an ancient black tea that tastes much like contemporary Keemun teas, but can stand long infusion times without becoming bitter. Lapsang Souchong is another Fujian black tea that is heavily smoked as part of the drying process. The aroma in the bag can be overwhelming, but the tea is excellent! High Mountain green is a well known Fujian green tea that also infuses well for long times without bitterness. Well known oolong teas from Fujian include Wuyi Mountain Oolong, and many forms of Tie Kwan Yin. Fujian is also the source of white teas including White Peony and Silver Needles.