Red (black) tea

Red tea is a type of Chinese tea that is often referred to as black tea in Europe. It differs from other types of tea in its high degree of fermentation, which can reach 90%. In China, it is called red because of the colour of the infusion, which varies from golden-sunny to deep brown, while in Europe the emphasis is on the dark colour of the dry leaf.

Red tea usually has a rich, bright and tart taste, often with bread, honey or floral notes.

How to brew:
European method:
1. Place 2-3 grams of tea leaves per 150-200 ml of water in a well-heated teapot.

2. Pour hot water (90-95°C) over the leaves.

3. Steep for 3-5 minutes, depending on the variety and desired strength.

Chinese method (pouring):
1. Place the tea leaves in a well-heated teapot or gaiwan at a ratio of 5 grams per 100 ml of water.

2. The first pour is technical, necessary for rinsing the tea.

3. Pour water (90-95°C) and steep for 5-10 seconds. With each pour, increase the steeping time by 5-10 seconds, depending on your taste preferences.

Good red tea can withstand 7-8 pours.