Red tea (红茶 hóng chá), or "Chinese black tea", suffers from a controversial image, mainly due to the timeless comparison with green tea. It's known to the west as "black tea", a misleading nickname which defines "hei cha" 黑茶 (literally means "black tea"), a ripe pu'er-like from Anhua province, known as "dark tea". The situation today is even more confusing, since a trendy herbal tea named Rooibos has hit the shelves and being named "red tea" as well.
Chinese red tea is originated in the Wu Yi Mountains in northern Fujian in the mid-17th century, and from day one was favored by foreign audiences outside China and was destined for export. Today red tea is the most common tea in the world, mainly due to its dominance in the Indian subcontinent, which is also the largest producer of red tea in the world.
Thanks to the relative simplicity of its production, red tea is gaining various versions and widespread popularity throughout China as well. Red tea in China is much more valued than in the West, to say the least, and in fact, as of today the most expensive tea deal in history has involved Chinese red tea. There are four main varieties of red tea: Zhang Shan, Jin Jun Mei, Qi Men (keenmun) of Anhui Province and Diane Hong of Yunnan Province. While Jin Jun Mei can become relatively luxurious and expensive, it's Dian Hong that being considered by many to be the most interesting and developed of the four, even though it ain't originated in Fujian, the birthplace of red tea.
Our red tea
In China, red tea is secondarily produced as a secondary grade in growing areas of more prestigious and unique types of tea, so it will be rare to find an area, or even farm, whose main focus is to grow and produce red tea. Our red tea is grown in different regions and comes from our various pu'er and wulong suppliers. In this way, we were able to create a tight collection of red teas with a unique character and exceptional quality for each product.