Red tea and black tea

'Cha' means tea in Chinese.

Like wine, these teas differ subtly in flavor and aroma depending on where they were grown and how long they have aged. Since originating in China an unfathomable 4,000 years ago, tea has evolved into some 15,000 known varieties. Depending on how it is processed, tea falls loosely into six categories: white, yellow, green, oolong, red (known as black tea in the West), and black tea.

We were told that red tea should be translated into balck tea in English. I think it will give English people a wrong impression about China red tea. It is totally different with India black tea.

First it will not looks like some powder melting in the water when you make tea. That process makes me feel black tea here like some poisions.

As the name implies, brewed black tea ranges from reddish brown to black in color. One of its unique characteristics is that it mellows with age and grows richer and deeper in flavor. Vintage teas are superlative, boasting flavors and aromas that conjure up the same adjectives used to describe fine wine or whiskey.