In this category, we find what are called "Red Teas," which are actually prepared like black teas but come from a few regions in China.
In both cases, we have heavily oxidized teas, still containing caffeine.
"Black Teas" were developed by the British after the conquest of India to compete with Chinese expertise. They developed plantations in India, Africa, and Sri Lanka.
The terms "Red" and "Black" are therefore primarily linked to the tea's region of origin.
The flavors are somewhat different between the "Black" and "Red" methods.
Black Teas from India and Africa are often prepared in the English style.
Red Teas from China are prepared according to the Gong Fu Cha tradition.
