What is Chinese Red Tea?
Chinese red tea is what we call “black tea” in the West.
But in many Asian languages, the literal translation of this category of tea is Red Tea.
Confusingly, in English, red tea usually refers to Rooibos
Which refers to herbal tisane from South Africa.
Even more confusing?
Chinese black tea is a totally different category of tea.
So what’s with all the conflicting and confusing info?
Good question.
That’s exactly why I made this guide…I’ll clear up all the confusion.
And go over everything you need to know about Chinese Red Tea.
What is Red Tea?
Red tea (also known as black tea in the West) is made from the same plant as green tea.
Actually, all tea is from the same plant – Camellia Sinensis.
If you didn’t know this, don’t sweat it.
It actually wasn’t common knowledge in the west until the late 1840’s.
You can read more about that in our History of Tea article.
This plant can be processed in different ways that change the flavor.
In red tea, the leaf is intentionally rolled or damaged.
And just like an apple turns brown when it’s damaged or cut…
The tea leaves will also change in the same way.
This process encourages oxygen exposure to enzymes in the leaf.
And the end result is red tea.
This process is sometimes called fermentation.
But this is a misnomer, as there is no actual microbial fermentation.
But more on that later.
These changes dull the astringent nature of the green tea leaf.
Bringing out sweet and dried fruit notes, and giving Red tea its distinctive red golden hue.
What Makes Red Tea Unique?
Red tea in unique for a few reasons:
It’s the most widely consumed tea in the world.
Typically, it’s quite inexpensive and easy to find.
It holds up better to added ingredients such as sugar and milk.
It was originally thought to be failed green tea (over-oxidized)
It was one of the first Chinese teas exported.
It only recently became popular in China.
Why it’s called Red Tea And Not Black Tea
Categories of Chinese tea are described by the color of their brew –
White, Green, Yellow, Red, and Black (with the exception of oolong).
When brewed, Red Tea is actually red.
And Black tea is pitch black.
Black tea (Hei Cha) in China is actually a totally different category of tea that’s microbially fermented, earthy, and way different than red tea.
Why is red tea called black tea then?
Well...
It’s most likely linked to the history of the tea trade.
Before all kinds of tea were exported from China, there was mainly green tea and a type of Chinese Oolong called Bohea.
Oolong (Wu Long) literally translates to “black dragon”…
So it was sometimes shortened to black tea.
So when red tea became more popular, the term black tea stuck.
Plus, the leaf itself was black - at least before it was brewed.
Generally, it's not a huge deal to call red tea black tea.
Most people will know what you mean –
But I’d suggest using the correct names for tea categories.
Because It will eventually make things less confusing.
And you’ll be able to find what you’re looking for much easier.
On the entire Cass Tea website, we refer to Chinese red tea as “red tea.”
Then What is Black Tea?
Chinese Black tea is called Hei Cha – which literally translates as black tea.
These teas have an added step in processing called post-fermentation.
Beneficial microbes are added to larger piles of tea leaves which are essentially composted.
The resulting teas are usually pretty earthy and creamy in taste.
Black teas are the darkest in color when brewed - some are nearly pitch black.
But what’s interesting is that they’re often some of the smoothest teas to drink.
Some common Chinese black teas you may come across are
Shou Pu (Pu Erh)
and Liu Bao
But many regions produce their own styles of black tea.
True black tea is one of the most interesting and unique types of
Chinese tea – Try some and you’ll understand why!
What Does Red Tea Taste Like?
Chinese Red Tea is sweet, floral, and slightly bitter.
Each style of red tea has its own specific notes and characteristics, which come from a combination of a tea’s:
Growing location,
specific tea varietal (cultivar) used,
and processing.
How to Brew Chinese Red Tea
Chinese red tea is well suited for multiple styles of brewing.
But different brewing methods will bring different flavors out of the tea.
And will offer different experiences.
If you’re brand new to red tea, trying both methods (with the same tea) can tea you a lot about flavor, brewing, and processing.
But we’ll get to that in a minute.
Western Style
You’ve probably encountered Western-style tea brewing.
It’s quite common and super simple.
What you need:
Teapot with strainer
2-5 grams of loose leaf red tea
Not needed but recommended:
Scale
Tea timer
To make tea in the Western Style:
Weigh out 2-5 g of tea leaf (depending on your preference).
Place red tea in a teapot.
Fill with boiling water (212F or 100C), 12-24 ounces depending on the size of your teapot.
Set your Tea Timer for 3-5 minutes. Pour into your cup.
Re-brew with boiling water for another 3-5 minutes.
How to Brew Red Tea with a Gai Wan (the Traditional “Gong Fu” Method)
Brewing red tea with a Gaiwan will give you the best results flavor-wise.
Higher quality loose leaf teas are made with this brewing method in mind.
So you’ll get more flavor, aroma, and life out of your red tea when you brew this way.
If you’ve never used (or even heard of!) a Gaiwan before, no worries at all.
We put together a guide, How to Brew Tea in a Gaiwan, here.
This method of brewing is also called Gong Fu Cha.
Which means: “Brewing Tea with Skill.”
Here’s how to brew your red tea with a Gaiwan:
What you will need:
Sharing pitcher (known as Gong Dao Bei)
5 grams of Red tea
A cup to drink the tea
Optional, but good to have:
Tea scale (these teas are measured by weight)
Tea Strainer
Brewing Instructions
Weigh out 5 grams of red tea and place in Gaiwan
2. Rinse the tea with hot water and discard this first brew.
3. Fill the Gaiwan with boiling water (roughly 50ml of water for a standard Gaiwan)
4. Brew for 3-5 seconds and strain.
5. Repeat to re-brew
Use super quick steeps for this brewing method!You can brew these same leaves about 5-10 times. Adjust your brew time if your tea is too light or too strong.
Check out our in-depth Gaiwan Brewing guide here.
How Is Red Tea Made?
Red tea is processed in the following way:
Leaves are picked then allowed to wither (or slowly lose moisture)
Next, the leaves undergo a rolling process that ruptures the cell walls, allowing the enzymatic juices to coat the leaf, and become oxidized.
The leaves are allowed to fully oxidize.
The shaping process starts, forming the leaf into whatever shape is required for the type of tea being manufactured.
Finally, the shaped leaves are baked or sun-dried to approximately 5% moisture to prevent mold or staleness.
Sometimes an additional baking process called Ti Xiang is done to enhance the aroma, without altering the taste of the tea…
But this step is often skipped because it’s easy to ruin a batch of tea if this is done incorrectly.
Red Tea Oxidization Level
Oxidation is one of the most important parts of tea processing.
The oxidation process changes the chemical composition of the tea.
Why is this important?
Well, teamakers control the amount of oxidation to change:
The appearance, flavor, and aroma of the tea leaf.
Different levels of oxidation make different kinds of tea.
All red tea is fully oxidized.
In other words, the enzymatic potential in the leaf has been exhausted.
As a result, we can say that red tea is 99%+ oxidized.
The only other category of tea that shares this level of oxidization is Black Tea (such as Shou Puer) - which is fully oxidized and fermented.
Green tea is not oxidized or fermented.
Oolong tea varies between 20-80% oxidized.
Red tea is 99-100% oxidized.
Check out a super in-depth look at Chinese Red Tea processing here.
The History of Red Tea
How did red tea become so popular?
That’s a great question…
But it has a complicated answer.
Red tea has a relatively short production history.
Compared to other categories of Chinese tea.
It likely originated in the Wu Yi Mountains of Fujian province.
Around 300-500 years ago.
What’s really interesting is that red tea was often viewed as messed up
(or over-oxidized) green tea.
In other words: red tea was thought to be the result of bad processing.
Because of this, it was often exported and not consumed in China.
To people (like the Westerners) who wouldn’t know any better.
The popularity of red tea in the West led to one of the craziest stories in tea history…
Red Tea and Robert Fortune
In 1848 the British East India Company sent Scottish botanist Robert Fortune to China with a wild mission:
To bring back tea seeds, plants, and processing techniques.
The goal was to bring these all to India in order to grow tea and dominate the global tea trade.
Fortune disguised himself as a wealthy Chinese merchant or nobleman and ventured into a tea country.
Yes, that sounds crazy to us today.
But remember back then China conquered distant lands.
So it was plausible that this pale man was just a strange-looking Chinese.
From some faraway part of China.
He traveled first to northern regions that produced green tea.
By 1849 he traveled to Fujian Province –
home of the first red tea, Zheng Shan Xiao Zhong (Lapsang Souchung).
Importantly, Fortune was able to figure out that green and black (red) teas came from the same plant.
And that it was processing that made the teas different.
Throughout his travels he was able to send tens of thousands of tea seeds and tea plants to India.
Within Fortune’s own lifetime India went on to dominate the global tea trade, making black (red) tea the popular beverage we know today.
You can read Robert Fortune’s and the history of tea here.
Back to Today
Why spend so long talking about some crazy tea story?
Well...
It explains how black (red) tea has become so popular in the West.
British tea production in India led to a global dominance in the tea market.
Eventually leading red tea to become the most widely consumed tea outside of China.
Interestingly enough, red tea has only recently become popular in China.
It was long thought of as messed up (or over-oxidized) green tea.
The quality of red tea available is now much higher.
And connoisseurs are now finally appreciating red teas.
Where is Red Tea Grown?
Many tea growing regions in china produce red tea.
But some are more well known than others.
Because of their historical importance or their Terroir
(growing micro-climate).
Red Tea Terroir
The concept of terroir (often associated with wine) is important to the overall quality and taste of all Chinese Tea.
Terroir is usually described as the taste of the soil or micro-climate.
The unique micro-climates of tea growing locations are linked to flavors and overall quality of a tea.
Famous Red Tea Terroirs
Red Tea is produced in many parts of China, but some of the most famous growing regions are:
Anhui
Fujian
Sichuan
Yunnan
Overall, terroir is determined by a combination of the growing climate, latitude, altitude, and soil quality.
Famous Red Tea Varieties
While all red teas will have similar taste profiles, each variety tastes quite a bit different.
This has a lot to do with the growing location and micro-climate (terroir).
As the varietal (cultivar) of the tea plant used.
Below are some are the Chinese red teas you’re most likely to encounter – name, growing location, and tasting profile:
Zheng Shan Xiao Zhong (Lapsang Souchong)
From where: Wu Yi Shan, Fujian Province
Can taste like: Scotch! It's smokey and complex.
Zheng Shan Xiao Zhong is the world’s oldest red tea.
Literally translated as “The Small Leaf from THE Mountain”.
Its history can be traced back to around 300-500 years ago.
Beyond its fascinating historical importance –
Being the tea that Robert Fortune brought to India and being the first documented red tea in production.
The most interesting thing about this tea is that it’s intentionally smoked.
True Xiao Zhong is smoked over a pine fire.
This gives the tea a distinct, but light smokey profile that balances the fruity sweet flavors.
And the minerality imparted by the rocky soils of WuYi Shan (where the tea is grown)
Be careful when buying this tea…
Some producers will artificially add a smoke flavor.
Which totally ruins the tea and is probably something you shouldn’t drink anyway.
Qi Men (Keemun)
From: Gu Niu Jiang, An Hui Province
Can taste like: Chocolate, sweet, rich.
Qi Men (Keemun) is from An Hui,which is also known for producing some of the most famous green teas: Mao Feng and Gua Pian.
Originally developed in 1875, it quickly became popular throughout Europe.
And was sometimes one of the teas in English Breakfast Tea - a blend of red teas (nowadays, from teas grown in India).
It’s also the only red tea included on China’s Ten Famous Teas List –
a prestigious distinction noting the tea’s importance.
Qi Men is prized for its beautiful floral fragrance.
Dian Hong (Red Yunnan)
From: Yunnan Province
Can taste like: Dried fruits, sweet, honey.
Dian Hong is grown in Yunnan Province.
It was created in 1939 and is now one of the most popular Chinese Red Teas (and one of my definite favorites).
It’s often made from the varietal Camellia Sinensis var assamica.
The same one usually used for making PuEr tea.
When used for making PuEr, this varietal tends to be a little stronger in taste and more astringent (bitter).
When made into red tea it has a deep body – or the weight you feel when drinking the tea. This is a great tea for any kind of brewing.
Yunnan is a massive place.
So there will be some variance in flavor, depending on the actual mountain or terroir the tea is from.
Chuan Hong (Sichuan Red)
From where: Sichuan Province
Can taste like: Sweet Potato, sweet, umami.
Literally translates as “Sichuan Red.”
Or, red tea from Sichuan province.
Most provinces have a “nickname” and for Sichuan, it’s just Chuan.
While the red tea from Yunnan (known as Dian Hong) is more famous…
(Yunnan’s “nickname” is Dian.)
I’ve found the Sichuan Hong to be even more tasty and exciting.
It’s a little more sweet potato than dried fruits.
Jin Jun Mei
From where: Wu Yi Shan, Fujian Province
Can taste like: Chocolate! Sweet, malty, floral.
Jun Jun Mei is a relatively new tea – It wasn’t developed until 2006.
Through smart marketing it quickly became one of the most popular…
and expensive red teas in China.
It’s reportedly sold for as much as $16,000 a kilo...
It’s grown in the Wu Yi Mountains of Fujian, just like Zheng Shan Xiao Zhong (Lapsang Souchung).
So it shares some of the same base flavors that the rocky growing soil imparts.
Jin Jun Mei is made solely from tiny buds, unlike most red teas that use buds and leaves or more mature leaves.
Jin Jun Mei has made red tea sexy in China - making it much more widely consumed and starting a so-called “red tea revival”.
How to Store Red Tea
Red tea is usually a loose leaf tea.
On a rare occasion, you’ll come across a pressed cake of Yunnan red tea.
Where they borrow the practice from the Pressing of Pu Er Cakes.
But this is more of a novelty and not super common.
Red tea should be stored in an airtight container or pouch.
And it should be kept away from sunlight, excessive moisture, or any smell it could absorb.
So not in your basement or kitchen.
In fact, all tea is best when stored this way.
It helps maintain flavor and freshness.
Because it’s 100% oxidized (and its enzymes are fully exhausted),
Red Tea doesn’t get “better” with age.
So try to drink it within a few years of getting it.
How Long Does Red Tea Last
Red tea is fully oxidized during processing.
Meaning its enzymes have been fully exhausted.
Or metabolized.
There’s not much left for the leaf to give.
So Red Tea can't really be aged – as White Tea or Pu Er can.
Because it will continue to oxidize and react with oxygen in the air.
So it’s best to enjoy them fresh.
With that being said…
They don’t go “bad” or stale immediately.
They’ll just lose the flavor profile they’re intended to have.
You can drink old red teas.
But Just be aware they’ll probably taste a bit different than they’re supposed to.
Red Tea Benefits
Let me start by saying I’m not a doctor.
So if you have any real questions regarding your health…
please talk to someone who is trained in something other than over-consuming tea.
Anyway…
Overall, Tea is a relatively healthy beverage.
Even the New York Times says so.
But it’s not a medicine.
And it’s important to remember that – it won’t cure you, but it may help keep you healthy.
Tea is packed with polyphenols (a group of antioxidants).
Some of which have been shown to potentially help with the treatment of Alzheimer’s.
Compounds in tea are known to be antimicrobial and antiviral.
And have been linked to lower levels of depression.
And even the reduction of the risk of stroke.
But again…
Take this with a grain of salt.
Red (black) Tea also has higher levels of L-theanine, an amino acid that makes you feel relaxed or “tea drunk” – a feeling of slight euphoria from the mixing of caffeine and L-theanine.
Funny enough, L-theanine is the same amino acid that is packed in Matcha tea, and what gives it it’s umami savory taste.
It’s important to note that there are many factors that influence the amount of healthy compounds in a tea such as:
growing season, tea varietal, growing location, and how the tea was processed.
Does Red Tea Have Caffeine?
Yes.
Red Tea contains caffeine.
In fact, all real tea contains caffeine.
According to the USDA, the average 8 oz cup contains 47g of caffeine.
But this totally depends on the quality of the leaf and how you’re brewing the tea.
Red tea also has high levels of L-theanine.
A compound in tea that makes you relaxed – or tea drunk.
A buzz of relaxation and euphoria that you sometimes feel when you drink tea.
Is Red Tea Better Than Green Tea?
This is totally preference-based…
There’s no “better” tea. Just tea you enjoy.
With that being said, the quality difference is real.
So some teas are definitely made better than others.
Both green and red teas contain similar healthy compounds -
Such as L-Theanine and Polyphenols (a group of antioxidants).
But these vary greatly from tea to tea.
So I suggest drinking tea for flavor, not health.
Is Black Tea the Same as Regular Tea?
Red Tea (black tea) is the most popular kind of tea in the West.
So in that sense, it’s “regular”...
Or the tea you’re most likely to encounter in a teabag.
But high quality, loose-leaf red tea will taste significantly different than bagged teas.
Black tea Vs Red Tea
Red tea – or what’s called black tea in the West – is fully oxidized.
Meaning all of its enzymes have been exhausted during processing.
The leaves go through a series of steps that promote the iodization.
Such as wilting and rolling.
As the tea oxidizes, the flavor, color, and aroma of the tea changes.
The longer the leaf oxidizes the sweeter and more savory the tea is.
Fermentation
Chinese Black tea is a whole separate category of tea.
Its taste and processing are quite a bit different than that of red tea.
It’s usually much darker, earthier, and even sweeter than red tea.
Black tea processing starts with what’s called mao cha.
Or “rough tea” –
Which is usually green tea.
It’s then composted and “fermented” in wet piles.
With the addition of beneficial microbes that further change the flavor and appearance of the tea.
True black teas are usually quite sweet and creamy.
And they usually produce a much darker, sometimes pitch black, brew.
Red Tea Vs Green Tea
All tea comes from the same plant.
Processing is what changes the kind of tea produced.
Tea leaves are full of enzymes that help with chemical reactions.
Tea makers control what the enzymes do at different times.
To change the flavor, appearance, or aroma of a tea.
This process is sometimes called oxidation.
Green teas are essentially unoxidized.
While Red Teas are fully oxidized.
So what does this mean?
Minimal oxidation usually means brighter, sharper, fresher taste.
While higher oxidation usually produces sweeter, deeper flavors.
Green tea’s enzymes are halted early in processing.
That’s why the leaves are green and they’re much sharper in taste.
Red tea leaves are purposely rolled to encourage certain enzymatic activity and oxidation.
That’s why Red Teas are darker and sweeter –
Their enzymes have essentially been fully exhausted (fully oxidized).
Oxidation can be a bit confusing.
So be sure to check out What is Oxidation in Tea guide here.
Now that the confusion is cleared up.
And you know what red tea actually is…
And why it’s called black tea in the West.
If you found this guide helpful and want to learn more about Chinese tea, come join our Sipper’s Union group on Facebook.
Grab your favorite red tea and come brew with us.
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