What is Red Tea?

In China, what is called “black tea” in the West is known as “red tea” (Hong Cha). Fully oxidized, it is warm, rich, and sweet. Dian Hong from Yunnan is famous for its golden buds and produces a smooth, malty infusion with honey-like notes. Keemun from Anhui is refined and slightly smoky, often compared to red wine for its elegant complexity. Lapsang Souchong is unique for its bold, smoky character, created by drying the leaves over pinewood fires.

    The flavor of red tea is typically deep and sweet, with notes of caramel, dried fruit, and sometimes spices. Depending on the region and processing, it can range from soft and honeyed to strong and robust. Its comforting taste and warming qualities make it a favorite for cold weather or evening relaxation.

    Red tea is valued for both its taste and effect. It offers steady, balanced energy that combines strength with comfort. For many tea drinkers, red tea is the most approachable yet deeply satisfying category of Chinese tea.