In Chinese tea culture, there is no “black tea” in the European sense.
What the West calls black tea is known in China as 红茶 — hong cha — red tea.
Both names refer to the same type of tea, but they emerged from different traditions and classification systems.
What Red Tea Means in China
In China, teas are named by the color of the brew, not by the leaf.
A fully oxidized tea produces a warm, amber-red infusion, which is why it is called red tea.
Features:
- 90–100% oxidation
- natural soft sweetness
- warm, rich taste
- notes of chocolate, honey, dried fruits
Why Europe Calls It “Black Tea”
When the first batches of hong cha were exported to Europe, Western merchants classified teas by the color of the dry leaf, not the brew.
The tightly rolled dark leaves appeared almost black — that’s how the term black tea was born.
Key difference in traditions:
- China: classification by brew color
- Europe: classification by dry leaf color
Alt for photo:
“Dark, twisted leaves of hong cha, known in Europe as black tea.”
Then What Is “Black Tea” (黑茶, hei cha) in China?
In China, the term 黑茶 — hei cha — black tea refers to a completely different category.
It is post-fermented tea, created through microbial fermentation and long-term aging.
The most famous example is pu-erh.
Features of hei cha:
- fermentation after drying
- long aging process
- deep, earthy-fruity flavor character
What Makes Red Tea Special
Red tea (the European “black tea”) has a naturally full-bodied, warm profile.
Main qualities:
- full oxidation
- rich flavors: chocolate, caramel, dried fruits
- dense, smooth liquor
- natural sweetness
- warming and energizing effect
Gaba Tea House
Our collection includes red teas from the finest regions of China —
from honey-like Dian Hong to aromatic Qi Men Hong.
Each tea reveals its character in its own way — smooth, sweet, and richly red in the cup.
