Red tea
General information
What we in the West call black tea is traditionally called 'red tea' in China - a reference to the colour of the infusion. Out of respect for the rich Chinese tea culture, we use this authentic name.
Red tea is fully oxidized, which produces a deep, rich flavor and dark infusion.
- Picking and withering of leaves
- Roles to break cell structure and activate oxidation
- Complete oxidation (usually 90-100%)
- To shape
- Drying
Preparation
Red tea is made with water at 90°C. Depending on the tea and personal preference, let it steep for about 3 to 5 minutes.
Red tea at the table
Flavour profile: Rich, malty, powerful and spicy.
Combinations:
- Main course: Rich, hearty and robust dishes.
- Herbs & spices: Warm, intense spices with a slightly sweet or spicy undertone.
- Fruit: Rich and sweet fruits.
- Chocolate: Dark and intense chocolate flavors.
- Cheese: Full, ripe and powerful cheeses.
Yunnan Golden Tip
- Washan Tea Garden, Pu-erh, Yunnan
- 1650 meters
- Pick: 2024
- From €0.23 per cup (with 2x pouring)
