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What is the name for black Chinese tea?

Updated: 8/17/2019
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What we think of as "black tea" in the west, tea that is fully oxidized, is called "red tea" (hong cha) in China. China produces a wide variety of red teas, with some of the most well-known being Keemun and Lapsang Souchong. Despite traditional usage of the term, these teas are not technically fermented but rather oxidized.

In China, "black tea" (hei cha) refers to tea that undergoes a fermentation process that involves piling up wet leaves and allowing them to ferment in a way that is similar to composting but perhaps more controlled. Once the fermentation is complete these teas are often pressed into bricks or other shapes and wrapped in paper. These teas improve with age when kept exposed to air, rather than going stale. These teas are not commonly found in the west but are popular in some parts of China and Tibet.

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