Red Tea
Red tea is not naturally grown, but was made on the basis of green tea in the late Ming and early Qing dynasties. The tea is made from the new leaves of the tea tree, which are withered, twisted (cut), fermented, and dried. Fermentation causes chemical reactions in the tea leaves, and when brewed in water, it not only has a pleasant aroma, but also has a characteristic dark red color, which is why it is also known as "black tea" or “red tea.”
History
The world's first black tea was invented by tea farmers in the Wuyi Mountain tea region of Fujian Province during the Ming Dynasty in China, and was called "Zhengshan Xiaojiao". The Jiang family of Tongmu Village, Wuyishan City, is a tea family that has been producing Zhengshan Xiaojiao black tea for more than 400 years.
Zhengshan Xiaojiao red tea was introduced to Europe in 1610, and in 1662, when Princess Catherine of Portugal married King Charles II, her dowry included several boxes of Chinese Zhengshan Xiaojiao black tea. Since then, it was brought into the British court, drinking black tea quickly became an indispensable part of British royal life. British people love black tea and gradually drinking red tea evolved into a noble and beautiful tea culture.
In 1689, the British even set up a base in Xiamen, Fujian Province, China, to buy large quantities of Chinese tea. The fact that Britain drank more red tea than green tea and developed its own unique red tea culture is related to the above historical events. Because the tea purchased in Xiamen are red tea semi-fermented tea - "Wuyi tea", a large number of Wuyi tea into the United Kingdom, replacing the original green tea market, and soon became the mainstream of tea in Western Europe. Wuyi tea color black, so it is called "Black tea”. Later tea scientists according to the tea production methods and tea characteristics of its classification, Wuyi tea brewed red soup red leaves, according to its nature belongs to the "red tea category". But the British customary name "Black tea" has been inherited to refer to "red tea".
Production
After plucking, the leaves undergo withering to reduce moisture content. They are then rolled to release enzymes, initiating oxidation. This oxidation process, which sets Red Tea apart, transforms the green leaves into a rich coppery hue. The leaves are then fired to halt oxidation, preserving the complex flavors that have developed. The result is a tea that balances briskness, sweetness, and a malty undertone—a symphony of taste born from the hands of skilled artisans.
Brewing Red Tea
Begin by heating your water to just below boiling (95°C). Place a generous amount of Red Tea leaves in your teapot, allowing them room to unfurl and infuse. Pour the hot water over the leaves and let them steep for 3-5 minutes, depending on your preferred strength. Red Tea is versatile, and you can enjoy it straight, with a splash of milk, or a touch of honey to enhance its natural sweetness.
