hongcha

Hongcha, also known as red tea, is a category of fully oxidized tea that originated in China. The name "hongcha" refers to the reddish-brown color of the brewed tea liquid and the dried tea leaves, a characteristic resulting from the oxidation process. Unlike green tea, which is minimally oxidized, or oolong tea, which is partially oxidized, hongcha undergoes a complete oxidation. This process breaks down the chlorophyll in the tea leaves and allows enzymes to react with the leaf's compounds, developing a complex flavor profile and a distinct aroma.

The production of hongcha typically involves several steps: withering, rolling, oxidation, and drying. Withering reduces the moisture content of the leaves, making them pliable. Rolling breaks the leaf cells, exposing them to air and accelerating oxidation. During oxidation, the leaves are spread out and allowed to react with oxygen, transforming their color and flavor. Finally, drying halts the oxidation process and removes residual moisture, preparing the tea for consumption and storage.

Famous varieties of hongcha include Keemun from Anhui province, Lapsang Souchong from Fujian province, which is known for its smoky aroma often imparted by drying over pine fires, and Dian Hong from Yunnan province, celebrated for its malty sweetness and golden tips. These teas are enjoyed worldwide for their rich taste and varying aromatic nuances, ranging from floral and fruity to malty and smoky. Hongcha is also the precursor to what is commonly known as "black tea" in Western countries, as the color of the oxidized leaves and brewed liquor is dark.