Black — tea catalogue
hóng chá
Black tea is called hong cha, or red tea, in Chinese. Withered leaves are rolled or broken, allowed to oxidise, then dried. This stage relies on oxidation rather than microbial fermentation. Dian Hong, Qimen and Xiaozhong teas show how varied the category can be, with honeyed, fruity, malty and sometimes smoky flavours. Smoke characterises particular styles, not all black tea.