The important thing to note here is that what we refer to as The red tea detox and what is called red tea in China would be referred to as black tea in most other countries. The distinction in color depends on whether you are talking about the color of the leaves or the color of the brew. The color of the leaves though are typically dark black, thus leading to the name “black tea”. Thus the terms can be used interchangeably. Red tea is oxidized/fermented for about 6-10 hours until the leaves turn an amber/black color and then they are dried to stop the oxidation process.
In China, the term black tea or dark tea typically refers to a tea that we call Pu-erh in the United States. This tea is fermented anywhere between 2 weeks to two months and then aged for 2 months to 20+ years in order to create dark black leaves and a dark color to the brew. In this fermentation process the leaves are intentionally kept damp to encourage good microbes and bacteria to slowly oxidize and ferment the leaves. This is distinguished from red tea which typically only takes about 6-10 hours to oxidize. Pu-erh tea typically has a strong fermentation taste but high quality pu-erh should not taste overly earthy as this is a sign of low quality production techniques.
Neither red nor black tea is to be confused with Rooibos, often called “Red Bush Tea” or “Rea Tea” for short. Rooibos (Aspalathus linearis) is a South African plant that is a member of the legume family and is not related to the tea plant (Camellia sinensis). Rooibos has a very different taste and feel than red (or black!) tea, it is much sweeter and lighter than black tea, although it is often mixed with sugar and cream or a lemon as you might find heavy black tea drinking countries such as England or the United States.
Not All Red Teas Are Rooibos
Red Tea as Rooibos Tea
In the West, the more common meaning for red tea is rooibos (roy-BOSS), which is actually a type of tisane or herbal infusion. Rooibos tea comes from the Aspalathus linearis plant, which is also known as the red bush. This plant is native to South Africa and has green, needle-like leaves that get their signature red color after fermentation.
Rooibos tea is red in color and has a sweet, woodsy, earthy flavor that some say is similar to black tea.
- Most rooibos is oxidized, though unoxidized (or green rooibos) is also available.
- Rooibos is naturally caffeine-free because it is an herbal tea.
- Due to its sweet flavor, rooibos is used in many masala chai blends.
- The flavor of rooibos is also perfect for dessert teas. It is often combined with chocolate, vanilla, caramel, and fruit flavors.
Some rooibos believers also think that it can slow down aging, though you’ll have to apply it directly to your skin to find that out.
Red Tea as Black Tea
There is a much older meaning for red tea, one that originated in China several hundred years ago. It is synonymous with what people in the West call black tea.
Hong cha, or “red tea,” is the original name for “black tea” (hei cha). This term is used in the East because, in China, teas are sometimes named for the color of their infusions. While black/red tea does have dark leaves that are nearly black, they produce a much lighter, much more red infusion.
- In the West, teas are often named for the color of their leaves, and so black tea leaves refer to black tea.
- In the cases of white tea and green tea, the color of the leaves and the color of the infusion is fairly similar, so the names are the same.
Black/red teas are noted for their bold flavors, which may be tannic, earthy, sweet, woodsy, floral, fruity, or chocolatey. Because of these bold flavors, black teas pair well with many foods. and they are a popular choice for afternoon tea.
Hopefully this helps clear up the difference between red tea, black tea, and rooibos.
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