Red tea in Chinese tea culture is referred to by the term "hongcha" (红茶), and this should not be confused with the Western concept of black tea. In the Chinese classification of tea, "black tea" actually refers to fully oxidized teas, which are commonly called "red teas" in Western countries.
Features of red (black) tea:
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Oxidation: Red tea leaves undergo a complete oxidation process, which gives them a dark color and rich taste. This process also affects the aroma and characteristics of the tea.
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Dark infusion: Red tea has a dark red or reddish-brown infusion. Depending on the variety, the taste can vary from sweet and fruity to woody and spicy.
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Types of Red Tea There are several types of red tea in China, including Dianhongpao, Lapsan Suchong, Ke Hong, and Dankun Hong Cha. Each of them has its own peculiarities in production and taste profile.
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Popularity in China: Red tea has a long history in Chinese tea culture and is one of the most popular types of tea in China. It is also widely produced and used in other countries such as India and Sri Lanka.
It is important that the terms "black tea" and "red tea" can be used differently in different countries, so in the context of Chinese tea we are talking about oxidized varieties, and not about black tea as it is understood in Western countries.
