I came upon son Ten Ren Pu-erh in foil sealed teabags and liked what I was drinking.
Then I started looking around and am in the process of figuring out wet vs dry and health benefits vs cheap product w/ just the name, etc, etc.
What _this_ post is about is teas (like the one mentioned at th beginning) which produce a red liquor, and accompanying flavor.
Does this fall into a certain type of category as green/black do? (Not being pu-erh specific).
TBerk
Red tea seems to be a generic term for a fully oxidised tea - not to be confused with that South African stuff. In the west we call them black teas, after the leaf colour - in China they are named for the colour of the infusion. (The Dao of Tea at
howlerman
To confuse things a bit more, in some German sources they occasionally call pu´er-teas as "red teas", but fully oxidised teas of Qimen and Yunnan as black teas. And in Russian teabooks quite often they categorize as "red teas" those which "we" know as wulong-teas or "blue"/"blue-green" teas. Yugen.
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