Red Teas are fully oxidized leaves of the Camellia sinensis plant, usually from Taiwan and China. In these parts of Asia, fully oxidized tea was called Red Tea (Hong Cha) for its reddish color long before the same type of tea came to be called "black tea" in the West.
Here, Black Tea (Her Cha) is the category of tea that is post fermented and often aged, like Pu-erh and Liu Bao.
At Firepot we refer to fully oxidized teas produced for the British lineage as Black Tea and those produced by the Buddhist lineage as Red Tea.
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