Tea

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Red Tea (Black Tea)

Nowadays, red tea (or black tea in the Western world) has the highest worldwide consumption among the six major teas, with more than 40 producing countries and regions across the globe. Historically, red tea originated around 400 years ago in Tongmu Village in Wuyi Mountain of Fujian Province. As of today, red tea has been produced in many regions in China among which Fujian Jinjunmei and Zhengshan Souchong, Anhui Qimen red tea, and Yunnan Dianhong red teas are more popular. Besides China, the other well-known red tea producers include Assam of India, Darjeeling of India, and Uva of Sri Lanka.

Red tea is generally dark in color while some may appear light orange yellow. The tea looks mostly dark red after brewing. Although different red teas exhibit different flavors, their overall aroma is generally fruity, sweet, and mellow.

High astringency and red-wine-like thickness serve as the other two differentiators of red tea. For teas with high astringency, their bitterness will gradually fade away after entering your mouth, leaving a sweet aftertaste. On the contrary, teas with low astringency will only taste bitter over time. Furthermore, the rich content of tea polyphenols and theaflavin in red tea has given the tea’s red-wine-like texture.