Red tea

Red tea

sweetness and warmth in your cup

Almost fully oxidized leaves from Yunnan, Fujian, and Anhui. Notes of honey, toasted bread, cocoa, and dried fruit—velvety teas that require no sugar.

Produkty: 106

How to brew red tea

Metoda europejskaw czajniku lub filiżance

90–95°Ctemperatura wody
3–5 minczas parzenia
12–15 g / 1 lilość liści
1–2można zaparzać

Gongfu chaw gaiwanie, krótkie parzenia

90–95°Ctemperatura wody
5–10 sczas parzenia
5 g / 100 mlilość liści
7–8można zaparzać

Red tea – the Sweetness and Warmth of Chinese Harvests

Red tea is a type of Chinese tea that is often referred to as black tea in Europe. It differs from other types of tea in its high degree of fermentation, which can reach 90%. In China, it is called red because of the colour of the infusion, which varies from golden-sunny to deep brown, while in Europe the emphasis is on the dark colour of the dry leaf.

Taste and Aroma

Chinese red tea is typically sweet, full-bodied, and velvety, with notes of honey, toasted bread, dried fruit, cocoa, and flowers. Unlike many black teas from India or Ceylon, high-quality Chinese red teas have very little astringency and taste excellent on their own, without any additives.

Origins

The most well-known red teas come from several regions in China. Yunnan’s Dian Hong is renowned for its golden buds and a sweetness reminiscent of honey and sweet potatoes. From Fujian province comes Zheng Shan Xiao Zhong—the world’s first red tea, which also exists in a version smoked over pine wood (Lapsang Souchong)—as well as the delicate, bud-based Jin Jun Mei. Anhui province is the home of Keemun (Qi Hong), known for its floral and fruity aroma. Increasingly interesting red teas are also being produced in Guizhou and Taiwan.

How to brew red tea

European method:

1. Place 2-3 grams of tea leaves per 150-200 ml of water in a well-heated teapot.

2. Pour hot water (90-95°C) over the leaves.

3. Steep for 3-5 minutes, depending on the variety and desired strength.

Gongfu Cha:

1. Place the tea leaves in a well-heated teapot or gaiwan at a ratio of 5 grams per 100 ml of water.

2. The first pour is technical, necessary for rinsing the tea.

3. Pour water (90-95°C) and steep for 5-10 seconds. With each pour, increase the steeping time by 5-10 seconds, depending on your taste preferences.

Good red tea can withstand 7-8 pours.