Tea

Red tea — 红茶 (Hong Cha) — is a traditional Chinese tea with a high degree of fermentation, which in the Western tradition we are all used to calling 'Black'. Most researchers believe that Chinese red tea (红茶, Hong Cha) appeared in the 17th century, at the end of the Ming dynasty or the beginning of the Qing dynasty. Its homeland is considered to be the Wuyi Mountains (武夷山) in Fujian province. Over time, red tea became an important part of China's tea trade with Europe, because its deeper fermentation allowed it to better withstand long transportation and retain a rich taste. Red tea undergoes full processing: the leaves are withered, rolled, allowed to actively ferment, and then dried. Thanks to this, the tea acquires a warm, deep taste with notes of honey, baked goods, dried fruits, caramel, flowers or spices. It is a tea of softness, warmth and richness. Read more about red tea on the blog, but it can only be truly understood by tasting!