Black tea came into being around mid of 18 century in Tongmu village, Wuyi city, Fujian, which is called Lapsang black tea. At that time, it was used to export  purpose only to central and west Europe. Then later, the black tea making techniques were spread to the north and south of China, anf forms the three main black tea structure, which is Lapsang black tea in central part of China,  Keemun black tea in north part of China, and Yunnan black tea in south of China.

Besides these three famous black teas, there are still many other black teas in China, like Bai Lin Gong Fu black tea in Fujian, Ying Hong black tea in Guangdong, Yi Hong black tea in Hubei, Yi Xing black tea in Jiangsu, Jiu Qu Hong Mei black tea in Hangzhou. They are also very nice black tea and drank a lot by the local people.

In China, according to different types processing techniques, three types of black tea are divided, such as Gongfu black tea, broken leaves black tea and Lapsang black tea. Gongfu black tea refers to it requires a lot of Gongfu(work) to make this tea.

Gongfu and Lapsang black tea is famous for its high sweetness & mellowness, so many Chinese just drink the tea soup only to enjoy the taste and aroma, without adding any other flavors, honey or sugar into it to compensate the bitterness.