ABOUT RED (BLACK) TEA
ABOUT
Red tea, known as black tea outside of China, is a fully oxidized tea variety prized for its robust flavor, rich aroma, and dark reddish-brown infusion. It is prominent in Chinese tea culture and global markets, recognized for its full-bodied taste and numerous health benefits. Red tea originated mainly in southeastern provinces like Fujian and Yunnan during the 17th century, in the late Ming and early Qing dynasties. These regions offer ideal climates and soil conditions that favor tea cultivation and processing. Historically, Chinese tea culture centered on green and lightly fermented teas. Black tea appeared later, as tea makers experimented with new processing methods and met changing market demands.
The complete enzymatic oxidation of the tea leaf’s polyphenols, mainly catechins, sets black tea apart. This oxidation transforms the leaf’s chemistry, darkening the leaves and creating the signature red-brown color of the brewed tea. This process also changes the flavor profile: oxidation reduces grassy, astringent notes in green tea and brings out sweeter, fruity, floral, and malty flavors, enriching aroma complexity. Black tea’s enhanced shelf life made it suitable for long-distance trade, which helped its rise in global markets in the 17th century. The Maritime Silk Road and later British colonial trade played crucial roles in popularizing black tea worldwide. Early famous black teas like Zheng Shan Xiao Zhong (Lapsang Souchong) and Gongfu-style reds come from these origins, known for smoky and fruity nuances. Yunnan’s indigenous Camellia sinensis var. assamica contributed malty, robust black teas such as Dian Hong, adding to black tea’s diversity. Beyond China, regions like Assam and Darjeeling began producing black teas in the 19th century under British influence, becoming essential players in the global black tea market. Today, black tea remains one of the most consumed beverages worldwide, a product of centuries of cultural evolution, scientific understanding, and trade.
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Red tea, known as black tea outside of China, is a fully oxidized tea variety prized for its robust flavor, rich aroma, and dark reddish-brown infusion. It is prominent in Chinese tea culture and global markets, recognized for its full-bodied taste and numerous health benefits. Red tea originated mainly in southeastern provinces like Fujian and Yunnan during the 17th century, in the late Ming and early Qing dynasties. These regions offer ideal climates and soil conditions that favor tea cultivation and processing. Historically, Chinese tea culture centered on green and lightly fermented teas. Black tea appeared later, as tea makers experimented with new processing methods and met changing market demands.
The complete enzymatic oxidation of the tea leaf’s polyphenols, mainly catechins, sets black tea apart. This oxidation transforms the leaf’s chemistry, darkening the leaves and creating the signature red-brown color of the brewed tea. This process also changes the flavor profile: oxidation reduces grassy, astringent notes in green tea and brings out sweeter, fruity, floral, and malty flavors, enriching aroma complexity. Black tea’s enhanced shelf life made it suitable for long-distance trade, which helped its rise in global markets in the 17th century. The Maritime Silk Road and later British colonial trade played crucial roles in popularizing black tea worldwide. Early famous black teas like Zheng Shan Xiao Zhong (Lapsang Souchong) and Gongfu-style reds come from these origins, known for smoky and fruity nuances. Yunnan’s indigenous Camellia sinensis var. assamica contributed malty, robust black teas such as Dian Hong, adding to black tea’s diversity. Beyond China, regions like Assam and Darjeeling began producing black teas in the 19th century under British influence, becoming essential players in the global black tea market. Today, black tea remains one of the most consumed beverages worldwide, a product of centuries of cultural evolution, scientific understanding, and trade.
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AN SHIM BLENDS
Check out our BLENDS section for unique red/black tea blends made by us and our colleagues from all over the world.