B-CN-015

Hainan Black

海南红茶

Tropical black, from Hainan, China.

Black tea

Hainan Black is strongest on body, malty and bitterness. Typical tasting words: malt, toast crust, molasses, cocoa powder, dark chocolate. Developed extensively from the late 1950s using large-leaf varieties suited to Hainan's tropical climate. A staple everyday tea in southern China, traditionally served strong with sugar or condensed milk in local teahouses.

Also known as Hainan Hong Cha and Hainan CTC Black.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency3umami1brightness2body4smoothness2aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity2vegetal0marine0nutty0toasty2malty4honey1spicy1woody2earthy2smoky0creamy0citrus0stone fruit0tropical1cocoa2caramel2

Facts

Origin: Hainan, China
Plant: Camellia sinensis var. assamica
Harvest: Spring through autumn
Elevation: low
Oxidation: 90 to 100%
Roast: very light
Leaf: broken
Price band: affordable
Availability: specialist
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: withering, then crushing, then oxidation, then drying.

Caffeine

A cup of Hainan Black carries a typical estimate of 65 mg of caffeine, within a range of 45 to 85 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	3 min, 4 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
breakfast
morning

Pairs with breakfast_dishes, fried_food and pastry. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.