Red Tea (Black Tea)

Black tea in Western countries is Red tea in China.

Red tea (Black tea) belongs to the category of fully fermented teas and is traditionally one of the most popular styles of loose leaf tea in the world.

Basic processing procedures of red tea include:

wei diao - withering,

rou nian - rolling,

fa jiao - fermentation,

gan zao - drying.

Red tea (Black tea) produced in China has a vast number of types.

China produces special varieties of red (black) tea like gongfu tea (Gong Fu Hong Cha) and red (black) tea in the shape of small seeds (Xiao Zhong Hong Cha).

The red tea making culture is very diverse. Gong Fu Hong Cha is a variety of red tea produced exclusively in China. Twelve Chinese tea provinces have certain experience in growing Gong Fu Hong Cha  (Yunnan, Sichuan, Fujian, Zhejiang, Anhui,  Qimen county, Zhenghe county and etc). Many sorts received their names depending on the production region. To produce the big-leaf gongfu tea the tea makers use the fresh leaves of the tea cultivars, which belong to the family of trees or semi-trees. This tea is also called “gongfu tea from red leaf”. The small-leaf gongfu tea is produced from the leaves of small-leaved tea tree species which belong to the family of shrubs. This tea variety is characterized by black leave, therefore, it is called “gongfu tea from black lea”.

Xiao Zhong Hong Cha is a very special tea and famous of the province of Fujian. The dark-colored leaves of хiao zhong hong cha look like strong, fleshy strips with a glossy shine.

There is one feature common for all varieties of the red (black) tea – the tea leaves and the infusion possess a beautiful amber to copper color. Red tea combines freshness, deep taste with different flavors, unique for each tea variety, complex aftertaste, and pure thick scent.