In Chinese tea classification, “red tea” (红茶, hóng chá) refers to what Western cultures commonly know as black tea. The name comes from the reddish color of the brewed tea rather than the color of the processed leaves.
Processing: The tea leaves are nearly fully oxidized, which transforms the green leaves into dark brownish-black and imparts a rich, robust flavor.
Varieties: Popular types include Keemun, Dian Hong, and Lapsang Souchong.
Flavor Profile: Typically malty, sweet, and sometimes smoky, with a reddish amber infusion.