Origin of Red Tea

Red tea (black tea) originated in the mid-Ming Dynasty (around the 16th century) in the Tongmuguan area of Wuyi Mountain, Fujian Province. The earliest variety is called Zhengshan Xiaozhong. In the 17th century, trade between China and European countries brought red tea to England, the Netherlands, and other countries, where it was deeply loved by Europeans, especially the British royal family and nobility, who preferred it over other beverages.

In the 18th century, the British brought red tea cultivation techniques to their colony of India, making India and Sri Lanka major red tea producers. Today, India has become the world's largest producer of red tea. Red tea has now become a global beverage, accounting for 70% of global tea sales.

Differences Between Red Tea and Other Types of Tea

First, in terms of processing techniques, the main difference lies in the fermentation process. Green tea is unfermented, oolong tea is semi-fermented, while red tea is fully fermented, resulting in significant differences in aroma and color.

Second, in blending processes, green tea and oolong tea are generally single varieties without blending. In contrast, red tea includes not only single-variety types but also blends of several teas to create new varieties, as well as blends with various spices to form different flavors.

Third, in terms of drinking methods, green tea and oolong tea are mostly consumed plain. Red tea, in addition to being consumed plain, can be enjoyed in many ways, such as with sugar, milk, alcohol, fruit jam, etc., making it diverse and popular among all kinds of people.

Classification of Red Tea

From the processing techniques, red tea can be divided into three categories: Zhengshan Xiaozhong, Congou black tea, and broken black tea, mainly distinguished by leaf size and color.

1. Zhengshan Xiaozhong, only produced in the Wuyi Mountain area, has a unique longan and smoky aroma.

2. Congou black tea, which accounts for the majority in China, is produced from East China to Yunnan.

3. Broken black tea, processed into fine tea powder, is mostly used in bagged tea.

World's Four Major Red Teas

Qimen black tea, Darjeeling black tea, Assam black tea, and Ceylon black tea—the world's four major red teas are all named after their places of origin. In addition, Yunnan black tea, Sichuan black tea, Yihong black tea, Yuehong black tea, as well as Ilam and Kenyan black teas, are also famous varieties.

Blended Teas

Red tea differs from other teas in that it has another classification: blending. For example, Earl Grey, Prince of Wales, German flavored black teas, and Russian black tea are all produced by mixing several teas or blending with spices. There is also classification by drinking method, such as milk tea, lemon black tea, bubble black tea, fruit-flavored black tea, and royal black tea.