Rating of the best varieties of red tea for 2020

Tea is a fragrant drink that has conquered the hearts of people since time immemorial. The history of mankind is closely intertwined with the history of this drink. It is not for nothing that tea traditions are honored and are still observed in many countries of the world.

Tea comes in many varieties and varieties. In our rating, this time we will pay attention to red tea and tea-like collections of red. However, first we suggest that you take a short excursion into the classification of teas in order to determine which tea is called red.

Briefly about the classification of teas

The geography of the tea bush is quite wide. The leaders in the cultivation of this crop are 10 countries (in descending order of production volumes): China, India, Kenya, Sri Lanka, Turkey, Indonesia, Vietnam, Japan, Iran, Argentina. Moreover, in all these regions, only 3 varieties of this plant are grown. This is the first criterion for the classification of tea.

So, according to the type of tea plant, they are distinguished:

• The Chinese variety is a short bushes that grow in China, Vietnam, Japan, Taiwan. Only the topmost leaves and buds are used to make quality tea. Of particular value is the fact that raw materials are collected only by hand.
• The Assamese variety is trees up to 20-25 meters high, growing in India, Sri Lanka, Uganda, Kenya, etc.
• Cambodian variety - a hybrid of the previous varieties, growing in Cambodia and other countries of Indochina.

It is logical that in different growing regions there will be different natural conditions: soil, precipitation regime, microclimate, etc. In accordance with this, the next criterion for classification is the country of origin. As mentioned above, these are China, India, Kenya, etc.

In addition, teas differ in the type of mechanical processing (loose, pressed, extracted); by the type of tea leaf (whole leaf, small leaf, tea seed, tea dust), etc.

There is one more of the most important criteria - the degree and mode of fermentation. It is the degree of oxidation of the tea leaf that determines the color of the brewed drink, which is subsequently indicated in the classification, which is clearly seen in the diagram.

It is worth noting that the red tea we are interested in in our country and in Europe is called black, which is why confusion often arises. In the classification according to the degree of fermentation, the color of the finished drink is taken into account, and we are used to distinguishing teas by the color of dry leaves (green, black). The producer of red tea is China, which is home to a huge number of its varieties.

In addition to all of the above, the presence of additives affects the selection of species, and therefore distinguish between flavored, fruit, herbal teas. By the way, the latter include the red tea-like drinks of interest to us: Hibiscus and Rooibos.

The best varieties of red tea

The birthplace of red tea is China.It was there that they came up with the idea of ​​subjecting the leaves of the tea bush to fermentation, as a result of which they oxidize and subsequently give an unsurpassed taste and aroma, while coloring the drink in a red-brown and even burgundy color.

The most popular varieties of red tea both in his homeland and in other countries, including ours, are:

• Qi Men Hong Cha (Keemun)
• Dian Hong (Yunnan)
• Gui Hua Hong Cha
• Xiao Zhong or Lapsang Souchong

Let's take a closer look at each of them.

Qi Men Hong Cha (Keemun)

This variety is grown in the eastern part of China (south of Anhui province, Qi Men county). The full name of the variety sounds like Qi Men Gong Fu Cha, which means "tea of ​​the highest skill from Qi Men", because its production requires special skill. In other countries, Qi Men Hong Cha is better known as Keemun. It is an indispensable component of all famous English teas.

The raw material for this tea is the upper buds with 2-3 leaves, which are collected in spring and early summer. They are carefully picked by hand, then dried, each leaf is twisted, allowed time to oxidize and dried. Such a careful attitude to raw materials and its masterful processing ensure the high quality of the final product. This is why Keemun is prized. It is characterized by a rich tart taste with notes of wine and pine, and a long aftertaste. In addition, it has an extraordinary aroma with hints of honey and fruit. Color from hazel red to ruby ​​to chestnut.

Cost 50 g - from 130 rubles.

• the most famous and most exported red variety;
• included in the blends of famous English teas;
• homogeneous dry leaf;
• beautiful color of the brewed drink;
• rich, moderately strong with a pleasant sweet aftertaste;
• can be combined with milk, lemon, alcohol;
• helps to improve performance. has a beneficial effect on brain activity;
• helps fight inflammatory processes in the body;
• saturated with antioxidants.

• not found.

Dian hun

Dian Hong's homeland is Fengqin, located in the mountainous regions of Yunnan province. It is the mountainous terrain, and it grows at an altitude of 1000-2000 m, that endowed this tea with unique characteristics: the buds grow almost all year round, fresh leaves have a light golden hue, and there are small villi on their inner side. Raw materials are carefully harvested by hand, then dried, rolled up each leaf, fermented and dried until tender. What is remarkable, when dry, the leaves are brown with golden splashes.

Dian Hong is very popular all over the world for its unforgettable taste and aroma. The brewed drink has a bright copper-red color, which attracts attention and charms at the same time. After brewing, the leaves unfold and acquire shine. The spicy taste of the drink with a hint of freshly brewed coffee and the aroma with a hint of chocolate and honey will not leave anyone indifferent.

There are many varieties of Dian Hong, the difference in which lies in the ratio of buds and leaves in the composition. Depending on this, they differ in color from brown to deep red, as well as in other organoleptic characteristics.

The cost of 100 g - from 310 rubles.

• aromatic both dry and brewed;
• varied aftertaste;
• high content of nutrients;
• rich in vitamins and minerals;
• has a tonic effect on the body with regular use;
• included in the diet for dietary nutrition;
• withstands up to 5-6 infusions without loss of taste.

• not found.

Gui Hua Hong Cha

Gui Hua is osmanthus flowers, Hong Cha is red tea, respectively Gui Hua Hong Cha is red flower tea flavored with pollen of osmanthus flowers. This variety is produced in the provinces of Anhui, Fujian, Yunnan, Guangxi. Unlike previous varieties, this one is harvested throughout the year. For its production, ripe dense leaves are suitable, which are plucked together with branches.They are crumpled, rolled tightly, and left in the sun for the fermentation process. During further processing, they dry the dried leaves and add osmanthus flowers to them, which saturate the tea with their aroma for 100 days. Remarkably, the osmanthus flowers are then removed from the mixture, only pollen and a few petals remain. As you can see, the process is extremely laborious, but it's worth it.

The dry product has the smell of apricots with cream, tea leaves are tightly twisted and black with a slight admixture of golden flowers. The finished drink has a rich taste with a taste of flower honey, the color is amber.

Cost 50 g from 136 rubles.

• classic version of red flower tea;
• wonderful fruity-floral aroma and rich honey taste;
• can be brewed up to 6-7 times, which will only contribute to the full disclosure of taste;
• restores physical tone, relieves fatigue;
• has a beneficial effect on the body: lowers cholesterol, helps to reduce blood clots, removes excess fluid from the body, etc.

• not found.

Xiao Zhong (Lapsang Souchong)

Xiao Zhong grows in Fujian province on the slopes of the Wuyishan mountains. Mountain conditions without harsh winds and temperature changes with constant high humidity result in a harmonious and balanced taste of the finished drink. In principle, its processing is similar to the previous varieties, but there is one key difference - smoking. The withered leaves are smoked on the coals of pine, which gives the drink the astringency and aroma of tar. The finished drink has an amber color with a reddish tint. In a sweetish and tart taste, notes of prunes are clearly distinguished. It is important to follow the rules of preparation and drain the first tea leaves - a sharp resinous aftertaste will go away with it. Further brewing reveals all the versatility of the tea.

Cost 50 g - from 395 rubles.

• unusual incomparable taste of the finished drink;
• perfect for restoring physical and mental strength;
• perfectly relaxes after a hard day;
• can be stored for a long time without losing its qualities;
• withstands up to 8-9 infusions.

• not everyone may like the rather specific smell and smoked taste;
• expensive.

The subtleties of brewing red tea

Each variety has its own brewing characteristics. For convenience, we have compiled a table in which we have reflected the main points of preparation.

There are 2 ways to brew tea: steeping and steeping. Infusion is more familiar to us when tea is infused in a teapot for up to 5-10 minutes.

The strait method is traditional for China. Its essence lies in the repeated spilling of tea leaves. To properly brew tea in the traditional Chinese way, follow the following scheme:

1. Select the appropriate crockery: kettle, intermediate crockery, cups. It should be made of porcelain, clay or glass. The best material for a tea ceremony is porcelain, because it heats up quickly and keeps the temperature for a long time.
2. Water should be of high quality and soft - spring or bottled.
3. Heat the kettle in which the brewing will take place.
4. Pour a tea leaf into it according to the recommendations, most often 1 teaspoon per 150 g of water.
5. Heat the water up to 85-95 degrees. Water should never boil.
6. Pour hot water over the leaves and drain immediately. This will remove unnecessary tea dust from the tea leaves.
7. Pour hot water again and let it brew for as long as indicated in the recommendations for a particular variety. 5 sec to 10 min. It is important that with each watering, the infusion time should increase.
8. Pour the infused tea into an intermediate bowl (also made of porcelain), from which the tea is poured into cups or bowls.An intermediate bowl is needed so that everyone who participates in tea drinking drinks a drink of the same strength and saturation.
9. Pour hot water over the brew again and repeat this 5 to 10 times.

At first glance, all this is long and inconvenient. But it's not for nothing that the Chinese have turned into a whole ceremony. It is this way of drinking tea that will help you relax, get away from existing problems and worries, relax your spirit and gain strength. Moreover, only adherence to all the intricacies of making tea will help to fully reveal its taste and aroma.

Tea-like drinks in red

As it was said at the very beginning in our country red teas are usually called tea-like drinks, which are red in both dry and finished form. The most famous and popular are Harkade and Rooibos. Let's consider them in more detail.

Hibiscus

Hibiscus is a drink made from dried inflorescences of the Sudanese rose (hibiscus). This plant grows in northeast Africa and southeast Asia. For the production of drink, inflorescences and perianths are used, which are cut by hand. Then carefully collected raw materials are dried. The taste of the finished product largely depends on the correct drying. It is important that the sun's rays do not fall on the flowers when drying. Correctly dried Hibiscus consists of whole petals of a bright red-burgundy color without leaves and twigs. The finished drink has a noticeable sour taste and a bright ruby ​​color.

Cost 50 g - from 165 rubles.

• chemical composition rich in vitamins, antioxidants and other useful substances;
• has antipyretic properties;
• helps regulate blood pressure: a cold drink lowers it, a hot drink increases it;
• perfectly relieves hangover syndrome;
• accelerates metabolism, which is useful for losing weight;
• suitable for preparing cold refreshing drinks and soft drinks;
• recommended for pregnant women.

• not found.

Rooibos

South Africa is considered the birthplace of the tea-like drink Rooibos (Rooibos). It is there that linear aspalatus grows - a shrub, from the leaves of which local residents brewed drink for themselves in ancient times. There are two options: green and red. In the first case, the leaves and stems of the plant are kneaded and steamed. In the second case, to obtain a bright amber-red color, the raw material is fermented, according to the principle of tea leaves. Red Rooibos is stronger and is close to coffee in its tonic properties.

The taste of the finished drink is sweetish with floral-fruity or nutty and woody notes. Manufacturers often add various additives and flavors that change the flavor palette. Also, in pure Rooibos without fillers, you can add sugar, lemon, milk, honey in accordance with your preferences. These ingredients will diversify the taste of the drink and open up new facets in it.

Cost 50 g - from 154 rubles.

• high content of vitamins A, C, E, P;
• rich in minerals, micro and macro elements;
• does not contain caffeine;
• perfectly restores physical tone; favorably affects all systems of the body;
• has an antihistamine effect, which helps with allergies;
• recommended for pregnant and lactating women.

• fine tea leaves that fall into the cup even through a strainer.

Features of making tea-like drinks Karkade and Rooibos:

We hope our rating will be useful to you and help you choose a drink to your liking.