In China, black teas are known as Hong Cha (red tea), and not as common in China as green tea. There are, however, some great Chinese black teas of distinctive flavour still sought after by connoisseurs. Teas such as Keemun (the original English breakfast tea) from Anhui Province, the Yunnans and the smoky Lapsang Souchong. In general, they are made from whole, unbroken leaf and have less astringency than South Asian black tea.